celebrating 130 years 1884-2014

Cherry Jam

By Chelsea Sugar
Cherry Jam
4 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 5 mins
  • Serves

    1kg pitted cherries
    Finely grated zest of 1 lemon
    2/3 cup fresh lemon juice
    2 cinnamon sticks
    1kg Chelsea Jam Setting Sugar


    1. Combine cherries, lemon zest, lemon juice and cinnamon sticks in a large saucepan over high heat. Bring to the boil and cook, uncovered, stirring occasionally, for 5 minutes or until cherries are just tender.

    2. Add Chelsea Jam Setting Sugar, stirring over a medium heat for 1 minutes or until sugar dissolves. Bring to the boil and boil rapidly for 4 minutes (removing any foam with a tablespoon).

    3. Test a small amount of jam on a cold saucer (the surface should wrinkle when a spoon is pushed through it).

    4. Remove cinnamon sticks then ladle hot jam into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.

    Makes approximately 4 cups.

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Average Rating
(3 reviews)

I haven't tried this recipe yet, because I am wondering at what stage is the lemon peel and cinnamon sticks removed??
CHELSEA: Hi there, apologies for the confusion. We have updated the recipe now. You can leave the lemon zest in there and discard the cinnamon stick just before pouring the jam into jars.

Recipe not suitable for tinned / canned cherries as no directions as to how much of the syrup to discard /keep or how it would effect the cooking time.
CHELSEA: Hi there, the recipe calls for pitted cherries only, so you would discard all of the syrup. The initial boil time of 5 minutes could be reduced to 1-2 minutes as the cherries will already be tender; the second boil time once the sugar has been added will remain the same.

Makes a wonderfully sweet jam. Very easy.

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