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Black
Cherry Jam
Veg
CD ACC Vegetarian Fruit Cold Accompaniment Conserve Preserve Preserves Preserving
Ingredients 900g/2lb Black Cherries, pitted 1kg/2.2lb Sugar with Pectin Grated ring and Juice of 2 Oranges
Instructions
1. Prepare the jars (see notes below). 2. Place all the ingredients in a large saucepan and heat gently, until the sugar dissolves. Continue to simmer until the fruit is soft. 3. Raise the heat and bring to the boil then continue to boil for about 4 minutes. 4. Remove the pan from the heat and test for a set (see notes below).
5.
.
Spoon the hot mixture into warm jars, cover, seal and label (see notes below).
Notes:
See also General
preparations Jars
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added. Testing
for a set – Remove the pan of jam from
the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then
gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it
doesn’t, return the saucepan to the heat and continue to boil for a few more
minutes then test again. Repeat as necessary.
Filling
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately cover
with a waxed disc whilst still hot (wax side down). Allow to cool then cover
with cellophane, securing with a
rubber band. For long term storage secure the cellophane with a screw top lid. Storage
– Store
in a cool dark place.
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