Was it early last week when I made the grape jelly and black cherry jam? Well, I haven’t completely forgotten about these two glistening red gems.
I have both recipes in my head and I am about to share them with you today, this Easter Sunday. Oh! Happy Easter to you. I am not particularly religious and like politics, I dare not share a view on this, my blog. Enough said!
Black Cherry Jam:
1kg frozen, pitted black cherries
650g apple pulp (for a good set)
100ml Lemon Juice
Make your apple pulp, or if like me you have previously done this and put it in the freezer, defrost overnight, along with your frozen Cherries. Now, I’m using this amount of apple in this jam as cherries release a lot of juice! Your jam will only taste of cherry, so do not worry about the apple taste as there will be none! The apple is only there for its ability to gel your jam. No expensive shop brought pectin! Okay, we’re good to go!
Sterilise your jam jars, jam funnel and ladle in your dishwasher. Then, in a heavy based saucepan, add your cherries and lemon juice (from a jar). Bring to a slow simmer for 10 minutes then crush gently with a potato masher. Add your apple pulp, stir with a wooden spoon and continue to cook for a further few minutes. Pour in your sugar and stir until dissolved. The mixture will become glossy in appearance. Cook your jam for a maximum of 20 minutes, on a rolling boil. Stir every couple of minutes to avoid any pith burning to the base of your pan. Remember that there is a good amount of evaporation and that gel can be tested by letting the mixture drop from the side of a wooden spoon in those last minutes of cooking. It should fall in loose clumps! After the cooking time your jam is ready to jar up. Remember to close the lids tightly and resterilise the jars for 20 additional minutes.
Yes, another jam flavour that sits very well with us grownups. Great drizzled on pretty much anything for a sweet treat to enjoy!
Homegrown Grape Jelly recipe in a short while!