Original Cherry Jam Recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Macerate the cherries. In a large, wide saucepan, combine the pitted cherries, sugar, and lemon juice. Stir to mix well, then let the mixture sit for about 15 minutes to allow the fruit to release its juices.

Step 2

2. Bloom the gelatin. While the cherries are resting, sprinkle the unflavored gelatin over the cold cherry juice or water in a small bowl. Let it sit for about 5 minutes to bloom and thicken.

Step 3

3. Cook the fruit. Place the saucepan with the cherry mixture over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to a simmer and cook for 15–20 minutes, stirring frequently to prevent sticking.

Step 4

4. Mash the jam. Mash the cooked fruit to your desired consistency using a potato masher or immersion blender.

Step 5

5. Add the gelatin. Remove the saucepan from the heat. Stir the bloomed gelatin mixture into the hot jam until it is completely dissolved. Do not boil the jam after adding the gelatin, as high temperatures can weaken its gelling ability.

Step 6

6. Jar and cool. Ladle the finished jam into clean jars or containers. Leave it to cool on the counter for about an hour.

Step 7

7. Refrigerate until set. Cover the jars and transfer them to the refrigerator. The jam should be firm and set within an hour or so.

Step 8

8. Store the jam. Because this jam is not processed for shelf-stable canning, it must be kept in the refrigerator. Use it within 1–2 weeks, or freeze it for longer storage.