Chunky Cherry Jam
When making jam, you know for sure it will be bursting with chunky cherries and you can control the sweetness.
EQUIPMENT (click pictures for details)
Ingredients
- 600 gr cherry
- 200 gr light brown sugar muscovado or cassonade
- 200 gr caster sugar
- 7 gr pectin NH
- 3 lemon slices
Instructions
- Wash the cherries, cut them by half and remove the stones. Wrap the stones in cheesecloth and tie with kitchen twine.
- Place the pitted cherries with the brown sugar, lemon slices and the cheesecloth wrapped stones in a heavy saucepan.
- Start cooking the cherries over low heat, stir until the sugar dissolves into the cherry juice. When the juice is warm (40°C) stir in the caster sugar and pectin.
- Once the jam reaches boiling point, let it simmer for 20 minutes. Stir frequently and remove impurities.
- Transfer the hot jam into the sterilized jar and seal. Place the jar upside down and allow it to cool.
Notes
- Less pectin will give a soft to runny jam texture and a high pectin content will make the jam more solid.
Nutrition for 1 portion
Calories: 1921kcalCarbohydrates: 495gProtein: 7gFat: 1gSodium: 126mgFiber: 13gSugar: 465gVitamin A: 384IUVitamin C: 42mgCalcium: 410mgIron: 5mg
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