Thursday, March 3, 2011
Sour Cherry and Vanilla Bean Jam
I decided to try making a jam cause I had a box of cherries given to me, and my husband and I just couldn't eat them quickly enough.
I don't really make jams that often, so I went trawling for a recipe to use.
This is the best and simplest, cherry jam recipe.
I also didn't use as much sugar as you are meant to, I wanted to see how this would turn out. It is still very sweet to me, well I did use 2 cups of sugar! If I were to make it again, I would cut back even more on the sugar.
750 grams cherries
2 cups caster sugar
2 lemons juiced
2 vanilla pods
2 sterilised jars.
This made about 2 cups of jam.
Wash and pit cherries, place them into a pot. Warm slowly, for about 2 minutes, and squish with a potato masher to juice. Mash up the cherries as much as you want. I like it a little chunky, so I didn't go crazy with the masher.
Add the lemon juice and the whole lemons to the pot. Scrape the vanilla pods of the seeds, add to the pot with the pods. Then add the sugar. Stir just until the sugar is dissolved on medium heat.
Then leave the jam to Boil for about 20 minutes.
Keep checking the jam's setting by freezing a small plate, place a dollop of the jam on the plate, place it back in the freezer for a minute. Bring out the jam and test to see if it has set into a jam like consistency.