Easy Cherry Jam Recipe
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- Опубликовано: 25 июн 2015
- You can make this delicious cherry jam using only three ingredients and no special equipment - not even a thermometer. Making jam is the perfect way to preserve an excess of fruit, cherries included. And of course, home-made jam is always better than commercially-produced jam. In this video recipe I show you how easy it is to make cherry jam.
The written recipe for cherry jam is here: keefcooks.com/cherry-jam-easy...
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A pat of butter will stop the foaming. A spoon of jam on a cold plate, tilt plate so jam runs and if it doesn't, you have jam. Same for marmalade or fruit in syrup ( figs, pears, orange or lemon peels ).
Hang on a second, thanks uploader
I made it and it was amazing. Perfect jam thank you so much . God bless you 💕
Thank you so much for this easy to follow recipe ! Great video
Fantastic jam
I made this today!! Sooo easy and turned out perfect🍒
Thanks chef I had some cherries that was too ripe to really enjoy so I decided I wanted to try jam. Thanks this guide is very easy to understand thank you
Made some cherry guava jam today! Thank you!
Thanks for sharing, great recipe and so easy to make!! :)
Thank you, clear and easy .
And it was amazing. Thanks chef.
this was very useful. Thank you ever so much!!!
Super easy, thanks!
thank you. much appreciated
Also: you can poke pits out with a skewer or chopstick in hand, or place cherry on top of a glass bottle then poke with skewer or chopstick.
Thank you!! I've seen other people do it and it just seemed too complicated
Loved it ❤
I,m trying that tomorrow.
Perfect
Thank you
Awesome thank you! Love your voice
I loved your video. I used a lime instead; 50% sugar (instead of 75%); there was a lot of foaming after adding the sugar (not sure why); the plate test failed.... And my cherry jam are cooling now...... I will update you on how they turn out,,, it was so much fun to make... Thanks
Should also thicken with tapioca or rice or corn starch
@@BootJamesOut it’s not a jam with corn starch
Nice so simple
well done !
I’m new to your channel, thought your video was great and I liked your sense of humour. I love cherries and have some growing and will try to make jam for the first time in my life, thanks.
Good luck!
Thanks mate. I was thinking of cooking it with cornstarch but this seems way better.
just done the cherry jam turned out great done plum as well i just used 1kg jam sugar and 2 lemons juice superb jam
Thanks ,this video really helped
Hoboj 234 ۵۳۴۵۵۴۴د
Thank you so much! it help me a lot how to make jam. May God bless you sir..
Worked brilliantly, thank you,
just used your recipe. to anyone else who uses it i reccomend WAY less sugar than 75%. 50% is very sweet so i wenr for 30% and it was perfect!
Just to clarify. I used 75% of the weight of fruit for the amount of sugar. So I had 600 grams of fruit, and used 450 grams of sugar. I'm not great at maths, but that means the overall added sugar content is about 40%. The way you wrote your comment above implies I'd used 75% of the total weight as sugar, which is obviously way too much, and I wouldn't want anyone trying that!
@@Keefcooks ahhahah i thought you used 75% of the total in cups! it was very confusing in the video but it turned out great.
Great vid my friend. Most trusted I found to make a jam a natural jam of my favorite fruit !!
Yam yam.. to the jam but i cannae have jam i miss jam.
thank you God Bless you
thank you
Looks delicious... I was given dried cherries so I gotta utilize them an one of my favorite way to eat bisquits is with the cherry jam. Grape is good too but homemade cherry jam is wow! If u have any other tips on what to do with my dried cherries please let me know. Thank u for sharing this wonderful easy recipe.
think im gonna make this now!
I made this and it turned out pretty great! Two things though; 1: Depending on the sourness of your cherries, I would use less sugar. I have used about 10% less sugar than the recipe said and it was still a little too sweet. 2: When you pit your cherries, do it under a bowl, plate or other container so you can collect the delicious juice that comes out when you take the pit out and add the the juice to the jam. Thanks KeefCooks, I had fun doing this recipe and it is delicious!
noxater I
Every year when It comes time to pick my tree and make my jam I always find myself back at this very video to remind me what I need to do 😅
how much pectin would I use if I'm using dehydrated cherries that were given to me??
thanks you have a nice sense of humor and makes things simple 1 thing AMERICAN MEASURES the easly way to get the pits out is an empty wine bottle-chop stick put the stems off put the cherry on top of the bottle, hold and push the chop stck through the center the pit falls in the bottle and I wear clear thin del type of gloves
I could be flippant and say:
1 thing BRITISH COOK!
or:
1 thing GOOGLE CONVERSION
But in fact this is one recipe where weights and measures aren't that significant (although I have converted the final volume of pulp and the amount of sugar required at around 2 minutes 30 seconds). I normally go to great lengths to convert weights and measures on most of my videos and also on my website keefcooks.com.
Why the US, along with only Liberia and Myanmar insist on using these archaic and illogical measurement systems is quite beyond me.
KeefCooks lol I suffered when I came in North America, being a European person the measurements killed me 😂 they still do
thanks for this i have just started homemade jam business have local stall on market the cherry jam sold like mad i did peach apricot etc and the traditional ones gooseberry damson etc
Nice 👍
Great
Will we boil the cherries in water or without water?
I liked your recipe very much..👍✨
I just did some mistake.. Somehow it isn't as thick as I expected.. It's cool now..can I give it a boil again?? 🤔
faiza zahoor congrats! You made cherry sauce!
When I can put the lemon juice in thí jam?
Thank you that was very helpful. I love your vids don't stop
The first time I made this it turned out great. The second time it’s very liquidy l. How do I fix that?
Really, I don't know - you could maybe boil it for a longish time to try to evaporate some of the liquid?
Boil it longer. Longer it boils, thicker it is.
hello folks for all of the fruit sauces or jams I use tapioca or cornstarch to thicken up because I don't really boil long for like 2 minutes after boiling to keep all the nutrients and vitamins I'm not pasteurize it like, mass produce juice or milk.
Cherries taste good as is hello sour times so I really cut back on the sugar the wrong way I don't need that much. Just enough to get rid of that little bitterness. Shelf life that's good for 2 weeks in the fridge and to make it last longer you can always crush up a vitamin C pill or asorbic acid both are a preservative if you wanted too as it last longer or freeze it. in this house last for two to four days.
For fast and easy and healthy reasons.
Now the pits those I'll lightly boil for 20 minutes then thicken to save more money for I don't have to work full-time.
Hey I'm from Fiji
living in France I have try it ..and it is yummy
What happened to the lemon?
Did you put water into the pot when you were boil it
When do you add the lemon juice and skin
How do you store them? Do they have to be refrigerated? And how long do they last?
They don't have to be in the fridge. Should last indefinitely...
This does look yum i wanted to make conserve but i cant find a good recipe so i will add the cinnamon to this and see how it turns out.
Thanks for this. Can we use any kind of fresh cherry? Or are some types better than others?
I guess any type of cherry will do as long as it's sweet and juicy.
@@Keefcooks thanks!
When I am boiling cherries, why they don't have as much juice as the video shows? they are dried out even when I use small-medium heat...
I guess it's all down to the cherries themselves...
❤️❤️❤️❤️
the ? amt of sugar - how much sugar? what is the ratio - cherries to sugar?
Did you actually watch the video? Once you've boiled the cherries to a pulp, measure it's volume. Then you need three quarters of the amount of sugar, so the ratio is 4:3.
I'm new to your channel, can I use dried cherries?
I wouldn't have thought so - they lose all their juice during drying, and rehydrating them in water wouldn't be the same.
Do you use caster sugar or normal?
+Jayde Mitchell That was just normal white granulated sugar.
Can you do it without sugar or lemon
The lemon provides pectin which makes the jam set. No sugar? Don't think so.
Can you use frozen cherries?
Never tried it, but I don't see why not.
So u don't need power pectin?
+Graham Bate Not for cherries - they have enough pectin in 'em already.
why do u add lemon . do u have to ?
I think to add a sour flavour and also for the pectin effect
Can lime be used? I dont have a lemon but everything else so I want to make this?
Maybe - depends on the thickness of the skin and pith, which is where the pectin is - I think I would use double the quantity of limes than lemons...not very helpful, sorry.
Hi, looking to do your recipee with Evans sour cherry. Also, at what point do you add the lemon juice, please.
When the cherries have just come to the boil: bout 1:40 in the video.
Can i use stevia?
I really don't think so 🧐
What’s the shelf life!
How many kg of cheery to suger?!
Not sure that was there?!
Only 450g of surger but for how much cheery?!!
Watch the video? You want 75% of the weight of the COOKED cherries. In this case we had 600 grams but we'd started with more before we de-pipped them.
Can you do this with canned cherries
I don't see why not. They'll probably be in a super-sweet syrup though, so I think I'd get rid of that,
@@Keefcooks thanks 😊
Apparently Keith, you can stick a straw, make sure it’s a hard one, and just push it through the cherry to pit them.
I adk only u dont show if u put water before boiling
Or for people who don't have a lot of patience and time. :D
I take the seed out with a 🖊 pen
much easier way to pit cherries... take a bottle with a narrow top and place cherry on top and push the pit through with a chopstick...it will fall into the bottle..done..thanks for the recipe..
FOUND JIMIN’S JAM ;)))
b r a t z
Stop
no.
Shut up
1:26 🤣🤣🤣
How long will it last with no water bath?
Do oyu mean without sterilising the jars? You'll probably get mould growing on the jam within a week - I really wouldn't recommend it!
@@Keefcooks No,no. I mean, i sterilize jars and seals amd rings, make jam and pour into jars, seal and thats it. No processing in the water bath . You know boiling water. to further cook and seal jars
@@mr.wilson2127 Oh I see. Well I've never actually used that method and I guess the jam lasted a few months before we ate it all...sorry I wasn't actually counting!
@@Keefcooks Ok, that helps a lot! Thanks!
Could I use lime instead of lemon?
I guess so - never tried it!
I used it and it turned out wonderful! Though it was a bit too much sugar for me and I had to resort to adding more lime to even it out but thats just a lesson for next time :) Thanks Keef!
Yay! Well done!
you can pretty much use any acidic fruit for that, lemons, oranges, and so on. people use lemons, because they are more concentrated, meaning, you need less.
Mine refuses to set! I’ve used pectin sugar and the juice of one lemon 🍋 to no avail! This is the fourth time I’ve made cherry 🍒 jam and the fourth time it hasn’t set!
All I can think is you didn't heat it to the right temperature...
@@Keefcooks Probably. I put too much sugar in it as well. I’ve completely buggered it. It’s cooled down now and it’s like a sticky mess! I won’t be making this again that’s for sure!
Ah well, can't win 'em all!
@@Keefcooks I know, but I want to win em all. It’s not fair!!! 😢
Now make cherry syrup to pour over ice cream
Your using the wrong chopping board for cherries
Have you come across the acronym DILLIGAF?
KeefCooks what is the acronym DILLIGAF
@@williammengual8593 In short it means he ignored the the smart fools comment. But since he replied that he didn't care what the other guy commented. He didn't really ignore him. LoL
No pectin?
Watch the video? 1:50 the lemon contains pectin.
@@Keefcooks can I use strawberries?
hi so no pectin.
No added pectin in this one - set fine without it.
Some his channel name thout it was about weed 😂😂😂😂
Sorry to disappoint you.
No not at all this was super helpful thank u so much
Yep every jam video needs a Jimin comment :)
Here in America, we only use “Kilos” for drugs that are imported across the boarder.
Noted.
I just don't know anymore
Poor baby, wossa matter?
@@Keefcooks what are trying to say
I'm trying to comfort you because you just don't know anymore. But I don't know what it is that you just don't know anymore, so maybe you can tell me.
@@Keefcooks I'd be more comfortable if you told me what 'wossa' means
What's the matter...
It was painful to watch you deseed the cherries! Next time use a paperclip or a bobby pin!
Junga In Ze Haus Those are for wimps!
A stiff reusable straw is the best!
I always almost lose my consciousness when watching how much sugar recipes put in jam. Damn....
A lot of sugar.
Too much sugar
Use less sugar.
Thank you