Cherry Jam (Small batch, no pectin)
Posted by fourclankitchen on August 5, 2014
I love the idea of preserving summer fruits, but cannot abide canning. I am always on the lookout for small batch jam recipes, because lets face it, I don’t want to pit 5 lbs of cherries. I winged this cherry jam and found that you can add way less sugar than standard recipes and still have a perfectly flavored and gelled jam. You also don’t need to add pectin to most cooked jams. The flavor of this jam is truly great. It takes a while and you have to be around, but it is real easy to put together.
2.5 lbs cherries
1 cup sugar
½ cup water
1. Stem and pit cherries (a cherry pitter is useful here).
2. Pulse the cherries in the food processor to obtain a coarse puree. Do not over process.
3. Place the cherries in a medium sized sauce pan with the water and cook cherries uncovered on medium for 20 min until completely soft. Stir on and off. Do not leave the kitchen while doing this.
4. Add the sugar and turn down the heat so that the jam is at a bare simmer. Stir frequently. Boil until the jam starts to leave tracks on the bottom of the pan (mine took about 45 min, but this can differ quite a bit depending on your heat level). You an also use a candy thermometer and cook to 220˚F (the temperature at which jam sets) , but I find eyeballing to be simpler and pretty accurate.
5. Allow to cool, then ladle the jam into clean jars. Freeze if not using immediately. This makes 1 ½ jars of jam, not worth canning. Freezing the bottle not targeted for immediate consumption works just fine for me. But by all means consult some other resource for canning to ensure safety.