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Thursday, May 19, 2016
CHERRY JAM RECIPE
Prep time: 20 mins
Cooking time: 40 mins
Total time: 1 hr
900g firm black or red cherries, pitted and stones reserved
Finely grated zest and juice of 2 lemons
500g jam sugar
cherries in a large pan with the water, lemon zest and juice. Crack the
reserved cherry stones and tie in a small piece of muslin then add to
the pan. Heat gently until almost boiling then simmer for 15-20 mins
until the cherries are just soft. Remove
the muslin bag, squeezing any juice back into the pan. Add the jam
sugar and stir over a gentle heat until dissolved. Bring to the boil and
boil rapidly for about 10 mins. Remove
the pan from the heat and test for setting point by spooning a little
of the hot jam onto a chilled saucer. Leave for 2-3 mins then push your
finger through the jam - if it wrinkles it is ready. If the jam is
still runny, boil for a further few minutes then test again. Cool
for 10 mins then skim any scum from the surface with a slotted spoon.
Pour the hot jam into warm clean jars and seal and label.
Note: Store the jars of jam in a cool dark place and once opened, keep in the fridge and use within one month.