Red cherry harvest in the village - Making jam and preserves from fresh cherries
Making jam and preserves from fresh red cherries is a delightful way to capture the essence of summer and enjoy it throughout the year. Here's a comprehensive guide to help you create delicious cherry jam and preserves:
Ingredients and Equipment
Ingredients:
Fresh Red Cherries: 4 pounds (approximately 1.8 kg), pitted and halved.
Sugar: 4 cups (800 grams). Adjust based on sweetness preference and cherry tartness.
Lemon Juice: 1/4 cup (60 ml). Acts as a natural preservative and adds acidity.
Pectin (Optional): 1 package or according to the manufacturer’s instructions. Helps to set the jam.
Equipment:
Large Pot: For cooking the cherries.
Canning Jars: Sterilized, with lids and rings.
Jar Lifter: For safely handling hot jars.
Canning Funnel: For transferring jam into jars without spilling.
Ladle: For scooping the jam.
Thermometer: To monitor the temperature.
Cheesecloth or a Fine Sieve: For straining (if making a smoother jam).
Steps to Make Cherry Jam and Preserves
1. Preparing the Cherries:
Washing: Rinse the cherries under cool running water to remove any dirt.
Pitting: Remove the pits using a cherry pitter or a small knife. Halve the cherries for quicker cooking.
2. Cooking the Cherries:
3. Cooking Process:
Heat the mixture over medium heat, stirring occasionally until the sugar dissolves.
Bring the mixture to a boil, then reduce the heat and let it simmer. Stir frequently to prevent burning.
If using pectin: Follow the boiling time suggested on the pectin package.
4. Testing for Doneness:
Temperature Method: Use a thermometer to ensure the mixture reaches 220°F (104°C). This is the setting point for jam.
Freezer Plate Test: Place a small plate in the freezer before starting. Drop a spoonful of the jam onto the plate, and if it wrinkles when pushed with a finger, it's ready.
5. Optional Straining:
For a smoother jam, strain the mixture through a cheesecloth or fine sieve to remove the cherry skins and larger chunks.
6. Canning the Jam:
Sterilize the jars by boiling them in water for 10 minutes.
Use a canning funnel to pour the hot jam into the jars, leaving about 1/4 inch of headspace at the top.
Wipe the rims clean with a damp cloth.
Place the lids on the jars and screw on the rings until fingertip tight.
7. Processing the Jars:
Place the jars in a boiling water bath. Ensure they are completely submerged.
Boil for 10-15 minutes to ensure proper sealing and sterilization.
8. Cooling and Storage:
1. Cherry Preparation
2. Cooking the Jam
3. Canning Process
By following these steps, you can turn your red cherry harvest into delightful jars of jam that preserve the sweet taste of cherries for months to come. Enjoy your homemade cherry jam on toast, in desserts, or as a sweet addition to your favorite dishes!
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