I like to make jam from time to time. I know it is not cost-effective, but it I find it a fun project to engage in. And, it is hard to beat the taste of home-made jam. I also like the hunter gather aspect of sourcing the fruit. Picking and pillaging fruit where I can. My ideal summer activity would be blackberry picking. Not something that is easy to organise with three very little boys. When they are older it will be a compulsory past-time. When I am old they can pick and I will make; just like my Nana.
I recently inherited my late grandfather’s jam pan and have definitely found it easier to make jams now I have this. I now store my extensive and much-mocked collection of empty jars in it when it is not in use.
I had never made cherry jam before and it was a bit of a learning curve. I had to pit almost 2 kg of cherries. I found that the quickest way to do this was to do it with my hands. They turned a dark cherry red.
- 1 kg pitted cherries
- 1 kg Chelsea Jam Setting Sugar
- Juice of 1 lemon
- Place the cherries in a large saucepan or a jam pan.
- Take a potato masher or large spoon to squash the cherries. This will release lots of juice of their juices.
- Squeeze 1 lemon into the cherries and simmer over a low heat, for 5-10 minutes or until the cherries are tender.
- Then add the Jam Setting Sugar and simmer for 10-15 minutes or until sugar dissolves. You will need to continually stir this as it cooks.
- Turn up the heat and boil for another 5 minutes or until it reaches jam setting point.
- Remove from heat and set aside to cool a little bit, then spoon the warm jam into sterilised and warm jars.
Mummy to three small boys