I made Apricot jam yesterday. Chopped up apricots in processor, put in jam pan with sugar and citric acid. The lemon and citric acid are the pectin. I am making my cherry jam the same way. I'll let you know how it turns out. I have jam in my larder that is two to three years old. Nothing wrong with it.
@@ThreeOlivesBranch It certainly is, I just took about a kilo, (a bit over,) of mostly perfectly ripe cherries off the tree in our back garden. I got the 3 decent jars out of it plus a bit of slurry that wasn't worth the effort of preserving, but yes pitting the damn things gets old really fast.
What if I don't have lemon at the moment. Can I use the juice from an Orange? Will the cherries lose their flavor? Please help if possible. Thank you!!
You could definitely use orange. The main purpose of the lemon is to balance the sweetness with a little tart. Lime could work too. But using orange or lime means the jam overall will be a touch sweeter.
Hi Sonia, it is included in the description under the recipe. Can be refrigerated up to 3 weeks. I also like to freeze mine or can it for longer storage
Hi Simin, I think you are thinking about jelly which is more of a clear mixture. Jam is dark and does not need to have any foam removed. When it stops boiling, there is no foam.
@@ThreeOlivesBranch Some fruits like blackcurrants do have plenty of natural pectin. Cherries 🍒, strawberries 🍓 and blackberries have virtually no pectin and are tw@ to set!
You shouldn't be mashing this Keeping the shape and original texture that is what make that home made jam unique. Otherwise good reciepe. I would add one shot of brandy towards the end before canning.
If you do not want to mash you do not have to, but it will be a different texture and might be difficult to spread or use. Depends on your preference! If you don't want to mash it, then don't. But mashing it makes it much, much less chunky.
@@ThreeOlivesBranch you are correct there but on boiling these will break down to some degree. I chop them very coresly so not too small. But you are right depends on your choice
Correct, sealing it makes it last longer. But many people do not do that or do not have the equipment to do it. So 4 weeks for just putting it in a jar, as I said! :)
@@ThreeOlivesBranch thanks To vaccume and sterelise is so easy No equipment is needed. Simply leave your jars (and tops) in the over at 150 degree C for 20min. Once the jam ready pour it inside the jars, fill right to the top, put the top on loosely, get a big pan fill with water bring to boil and leave your jars there for 20min. Take out and tighten the top the last method get all the oxygen out that is vacuumed. No equipment is needed for that. Pan and water and oven. I tried this and my jam last for years never mind couple of months. Good luck
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I made this simple cherry jam and it's very good. Thank you!
How wonderful! I am so glad you liked it!
I am going to make this..
We have a North Star Cherry 🍒 tree..
Thanks for the inspiration! Awesome.
• Gretchen
Thank you for sharing, I just picked my cherries and will make a jam out of it. New subs
I made Apricot jam yesterday. Chopped up apricots in processor, put in jam pan with sugar and citric acid. The lemon and citric acid are the pectin. I am making my cherry jam the same way. I'll let you know how it turns out. I have jam in my larder that is two to three years old. Nothing wrong with it.
Thanks for sharing, great recipe! :)
Looks amazing
Thank you for sharing.
I made something like this last year, it was delicious. However, pitting the cherries was a lot of work.
Yes, definitely the most tedious part! You could always use frozen cherries that already have pits removed :)
@@ThreeOlivesBranch It certainly is, I just took about a kilo, (a bit over,) of mostly perfectly ripe cherries off the tree in our back garden. I got the 3 decent jars out of it plus a bit of slurry that wasn't worth the effort of preserving, but yes pitting the damn things gets old really fast.
@@Eris123451This year I tried one of those 6-cherry pitters and the process was sooo much faster. I recommend giving it a try.
Can we put them in the blender then boil? Thank you . Great recipe, picking cherries today and looking to make jam
Yes you can! It would make it a finer texture!
Can you blend the mixture after it’s cooked down to make a more spreadable consistency?
Yes! It will not be as thin or consistent as a jelly but it will definitely make it smoother.
The citrus also helps lower the ph
Ty
What if I don't have lemon at the moment. Can I use the juice from an Orange? Will the cherries lose their flavor? Please help if possible. Thank you!!
You could definitely use orange. The main purpose of the lemon is to balance the sweetness with a little tart. Lime could work too. But using orange or lime means the jam overall will be a touch sweeter.
Can we have the recipe quantities please? Looks lovely ty
Hi Susan, You can find the full recipe quantities and steps here: www.threeolivesbranch.com/homemade-cherry-jam/
@@ThreeOlivesBranch I think is better if you add them in the description next time.
In the video you say 3/4 cup sugar per pound of cherries but in the recipe that's included you say 2/3 cup of sugar? Which one is better?
@cindywalker2404
at 1:35 she says 3/4c sugar, it also comes up in closed captioning. Hope that helps you.
Great recipe but 1 big error......jam lasts for months and months in the fridge
Do you ever add vanilla to cherry jam?
I have not but you definitely could!
How long we can store this
Hi Sonia, it is included in the description under the recipe. Can be refrigerated up to 3 weeks. I also like to freeze mine or can it for longer storage
Show the exact recipe how muny cups of sugar anf how many gms of cherrry
For every pound of cherries, 2/3 cup sugar and 2 tbs. lemon juice
You have to remove the foam form the jam so that it becomes clear
Hi Simin, I think you are thinking about jelly which is more of a clear mixture. Jam is dark and does not need to have any foam removed. When it stops boiling, there is no foam.
agree , you only need to remove foam /strain if you're producing a clear jelly, jams are traditionally opaque and don't need it
Its not one use olives too
U dont put water
Yes. You to
Not always needed unless you want to thin it out if it gets too thick. Very common to make without water
we see the cherries on the spoon jam is for Toast that is the true result not jan on a spoon,
Lemon is pectin >>
No pectin? This has about as much chance of setting as concrete with no hardner!
It works! You should try it! Fruit has natural pectin in it
@@ThreeOlivesBranch Some fruits like blackcurrants do have plenty of natural pectin. Cherries 🍒, strawberries 🍓 and blackberries have virtually no pectin and are tw@ to set!
@@nigelkthomas9501 If you don't like the way it turns out, you can always use it as a syrup for ice cream, pancakes or waffles.
@@kellyroper5121 Oh yes! That’s exactly what I did! Delicious 😋!
You shouldn't be mashing this
Keeping the shape and original texture that is what make that home made jam unique. Otherwise good reciepe. I would add one shot of brandy towards the end before canning.
If you do not want to mash you do not have to, but it will be a different texture and might be difficult to spread or use. Depends on your preference! If you don't want to mash it, then don't. But mashing it makes it much, much less chunky.
@@ThreeOlivesBranch you are correct there but on boiling these will break down to some degree. I chop them very coresly so not too small. But you are right depends on your choice
lbs vs cups !! confusing...
Why is it confusing? Pound is weight. Cups is volume. I include volume for the cherries in case people are not able to weigh properly
They are not my "jam"...badabum
Who told you it last 4 weeks in the fridge? If you vaccume it and boil the jar laat for years in the fridge. You should not freeze this.
Correct, sealing it makes it last longer. But many people do not do that or do not have the equipment to do it. So 4 weeks for just putting it in a jar, as I said! :)
@@ThreeOlivesBranch thanks
To vaccume and sterelise is so easy
No equipment is needed.
Simply leave your jars (and tops) in the over at 150 degree C for 20min. Once the jam ready pour it inside the jars, fill right to the top, put the top on loosely, get a big pan fill with water bring to boil and leave your jars there for 20min. Take out and tighten the top the last method get all the oxygen out that is vacuumed. No equipment is needed for that. Pan and water and oven. I tried this and my jam last for years never mind couple of months. Good luck
@@mahmadi2473no