Small Batch Cherry Jam
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Introduction
If you’re looking for a charming, simple way to capture the vibrant sweetness of summer cherries, look no further than this small-batch cherry jam recipe. Perfect for beginners and seasoned preservers alike, this recipe is designed to be manageable while ensuring incredible flavor. Whether you’re spreading it on toast, swirling it into yogurt, or using it as a topping for desserts, this cherry jam is bound to delight your taste buds.
Detailed Ingredients with Measures
– Fresh cherries (2 cups, pitted)
– Granulated sugar (½ cup)
– Lemon juice (1 tablespoon)
– Water (2 tablespoons)
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: About 1 small jar
Recipe and More
Making this jam is as rewarding as it is simple. Start by pitting the cherries and cutting them in half. Combine the cherries, sugar, lemon juice, and water in a small saucepan over medium heat. Stir until the sugar dissolves, and the mixture begins to release its juices.
Allow the mixture to come to a gentle simmer, then reduce the heat and cook for around 20 minutes, stirring occasionally. You’ll know the jam is ready when it thickens and coats the back of a spoon. Remove from heat and let it cool before transferring into a sterilized jar.
This small-batch jam is perfect for immediate use or sharing with a loved one. Enjoy its pure, fruity goodness on your favorite breakfast treats or desserts.
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Detailed Directions and Instructions
Step 1: Prepare the Cherries
Pit and halve your cherries, ensuring they are clean and free of stems. Measure out the required amount of cherries for the recipe according to the desired batch size. Place the prepared cherries into a large, heavy-bottomed saucepan or pot.
Step 2: Add Lemon Juice
Add freshly squeezed lemon juice to the saucepan with the cherries. Stir to evenly distribute the juice, which will help balance the sweetness and acidity in your jam.
Step 3: Add Sugar
Pour the granulated sugar into the saucepan with the cherries and lemon juice. Stir the mixture to coat the cherries with the sugar. Allow the mixture to sit for about 5 to 10 minutes to let the fruit release some of its juices.
Step 4: Cook the Mixture
Place the saucepan over medium heat and begin cooking the mixture. Stir occasionally until the sugar has completely dissolved. Then, increase the heat to medium-high and bring the mixture to a gentle boil.
Step 5: Skim Off Any Foam
As the cherry mixture cooks, foam may rise to the surface. Use a spoon to carefully skim off this foam and discard it. This step is optional but will result in a clearer jam.
Step 6: Monitor and Stir
Reduce the heat slightly and allow the mixture to continue cooking, stirring frequently to prevent sticking or burning. Simmer until the mixture thickens and reaches the desired consistency, which may take about 20 to 30 minutes.
Step 7: Test the Jam Consistency
To test if the jam is ready, place a spoonful of the mixture onto a chilled plate and allow it to cool for a few seconds. Run your finger through the jam on the plate. If it wrinkles and holds its shape, the jam has reached the proper consistency.
Step 8: Remove from Heat
Once the jam is ready, remove the saucepan from the heat. Carefully ladle the hot jam into sterilized jars if preserving for long-term storage. Alternatively, let the jam cool completely and store it in the refrigerator.
Step 9: Seal and Store
Seal the jars with their lids. If you’re canning, process the sealed jars in a boiling water bath for the recommended amount of time based on your altitude. Store the sealed jars in a cool, dry place or keep unsealed jars refrigerated.
Notes
Note on Sugar
The amount of sugar can be adjusted based on taste preferences. However, reducing the sugar significantly may affect the texture and preservation of the jam.
Note on Pectin
This recipe relies on natural pectin found in the cherries and does not use added pectin. If you prefer a firmer texture, you may add pectin according to the package instructions.
Note on Sterilizing Jars
If you plan to preserve the jam for long-term storage, ensure that your jars and lids are thoroughly sterilized before use. This will prevent spoilage and ensure food safety.
Note on Storing the Jam
Refrigerated jam should be consumed within a few weeks. If properly canned and sealed, the jam can be stored for up to a year in a pantry.
Note on Cherry Varieties
Different varieties of cherries may yield slightly different flavors and sweetness levels. Adjust the sugar content accordingly to suit the cherries you are using.
Note on Adjusting Ingredients
This recipe is designed for small-batch cooking. To double or triple the recipe, ensure you use a larger pot and adjust the cooking time as needed.
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Cook techniques
How to prepare cherries for jam
Remove the pits from fresh cherries before starting. This ensures a smooth jam texture and eliminates the need for straining later. Using a pitter can make this step easier and faster.
The importance of sugar in small-batch jams
Sugar not only adds sweetness but also acts as a preservative in jam. For this small-batch recipe, balance the sugar-to-fruit ratio to ensure proper consistency and shelf stability.
Using lemon juice for setting
Lemon juice adds acidity, helping the jam set correctly. It also enhances the flavors of the cherries. Always use fresh or high-quality bottled lemon juice.
The role of a wide saucepan
A wide saucepan allows the liquids to evaporate quickly, helping the jam thicken evenly. It’s essential for achieving the right consistency in smaller batches.
Testing jam consistency with a chilled plate
Place a small dollop of jam on a chilled plate and push it gently with your finger. If it wrinkles and holds its shape, the jam is done. If not, continue cooking for a few more minutes and repeat the test.
FAQ
Can I use frozen cherries instead of fresh ones?
Yes, frozen cherries can be used. Thaw them completely and drain any excess liquid before starting the cooking process.
What can I do if my jam turns out too runny?
If your jam is still runny after cooking, return it to the heat and cook a bit longer to evaporate more liquid, testing the consistency with the chilled plate method.
How can I store small-batch cherry jam?
Store the jam in a clean, airtight jar in the refrigerator for up to two weeks. For longer storage, consider freezing or water-bath canning.
Why isn’t my jam setting properly?
This could be due to insufficient cooking time, not enough sugar, or missing lemon juice. Ensure all components are included and test the jam’s thickness using the chilled plate method.
Can I adjust the sweetness of the jam?
You can reduce the sugar to suit your taste, but keep in mind that it may affect the texture and shelf life of the jam.
Do I need pectin for this recipe?
No added pectin is necessary for this small-batch cherry jam as cherries and lemon juice provide natural pectin to help with setting.
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Conclusion
Making a small batch of cherry jam is a delightful way to enjoy the rich, fruity flavors of cherries all year long. This recipe highlights the simplicity of creating something homemade and delicious while minimizing waste. Perfect for breakfasts, snacks, or pairing with your favorite desserts, this cherry jam is sure to add a touch of sweetness to your kitchen creations.
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