Cherry Jam


  • 4.5 kg (10 lb) stoned (pitted) cherries, with the stoned preserved
  • Juice of 5 lemons
  • 14 cups (3.25 kg/ 7 lb) sugar


Put the cherries and lemon juice in a large preserving pan. Put the cherry stones in a cheesecloth bag and add it to the pan. Bring to the boil and simmer for 30 minutes, or until the cherries are tender.

Remove the bag of stones from the pan.

Add the sugar to the pan and stir, over low heat, until it has dissolved. Increase the heat to moderate, bring to the boil and cook briskly until the mixture sets.

With a slotted spoon, dipped in boiling water and dried, quickly remove the scum from the surface of the jam. Allow the jam to cook in the pan until a thin skin forms on the surface. Stir gently and pour it into clean, dry, warm jars. Cover, label and store them in a cool, dry, dark place until ready to use.

Note: Cherries contain little acid and pectin and so some people find that cherry jam is difficult to make.

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