Description
Mary Berry’s cherry jam is a traditional, small-batch preserve made by simmering fresh or frozen cherries with sugar and lemon juice. It’s known for its vibrant color, natural cherry sweetness, and slightly tart edge. Ideal for beginners, this recipe requires no pectin and delivers jam that sets beautifully with proper simmering.
Ingredients
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900g fresh or frozen cherries (pitted) – Ripe cherries give the jam its deep flavor.
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750g granulated sugar – Essential for preserving and setting the jam.
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Juice of 1 lemon – Provides acidity to balance sweetness and helps in setting.
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Optional: 1 tsp almond extract – Adds depth and enhances cherry flavor.
Instructions
Step 1: Prepare the cherries
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Pit and halve the cherries. If using frozen cherries, thaw and drain excess liquid.
Step 2: Combine ingredients in the pan
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Place cherries, sugar, and lemon juice into the pan. Stir gently over low heat until the sugar dissolves completely.
Step 3: Boil the mixture
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Increase the heat and bring the mixture to a rolling boil. Let it boil for 10–15 minutes, stirring regularly to prevent sticking.
Step 4: Test the setting point
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Use a jam thermometer to check for 105°C (221°F), or do a wrinkle test: place a drop on a cold plate, wait a few seconds, and push it with your finger. If it wrinkles, it’s ready.
Step 5: Skim and cool
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Remove from heat and skim off any foam from the surface. Let it sit for 5 minutes to prevent fruit from floating.
Step 6: Jar the jam
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Ladle the jam into warm sterilized jars. Seal immediately with lids.
Step 7: Store
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Let the jars cool completely at room temperature. Label and store in a cool, dark place.