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French style cherry conserve by larderlove

Easy Homemade Cherry jam (without pectin)

Karon Grieve
A super tasty and fruity French conserve to have with toast, spread in cakes and as a dessert topping too
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course preserves
Cuisine French
Servings 30 servings
Calories 77 kcal

Ingredients
 

  • 500 g cherries
  • 2 lemons
  • 500 g granulated sugar
Metric - US Customary

Instructions
 

  • Pop the stones out of the cherries before you start your jam making session. While French purists would insist that the stones remain in place for the full-on flavour experience, I always like to think about my teeth and the cost of dentistry should I be unfortunate enough to munch into a stone stoked cherry and do some horribly expensive damage.
  • Save the cherry stones and crack them with a meat tenderising hammer or a rolling pin. Put the cracked stones into a little piece of muslin and tie it up securely with string. Pop this bag into the pan with the cherries and add the sugar and leave this for at least 6 hours or overnight.
  • Add the lemon juice and bring this to the boil and boil till you reach the setting point at 105C
  • Skim off any foam from the surface.
  • Allow to cool for a few minutes before carefully ladling into sterilised jars.

Notes

I got 2 x small 150g jars of cherry jam from this recipe and I have roughly calculated the calories as 1 tablespoon of jam per serving.
Your jam will keep for up to a year in a cool cupboard and once opened store in the fridge and use up within a month.
Use this on toast, swirled through yogurt, in bakes and cakes and as a glaze for roast duck or turkey. It's also great with game and for adding to Asian dishes too.

Nutrition

Calories: 77kcalCarbohydrates: 20gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 0.3mgPotassium: 47mgFiber: 1gSugar: 19gVitamin A: 12IUVitamin C: 5mgCalcium: 4mgIron: 0.1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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