celebrating 130 years 1884-2014

Cherry Jam

By Chelsea Sugar
Cherry Jam
4 servings
  • 2 reviews

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

    1kg pitted cherries
    Peel of 1 lemon, large pieces of rind removed with peeler
    2/3 cup fresh lemon juice
    2 cinnamon sticks
    1Kg Chelsea Jam Setting Sugar


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

    2. Add sugar stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil rapidly for 4 mins (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. 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 approx 4 cups.

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Average Rating
(2 reviews)

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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