How to Make Cherry Jam Without Pectin
Cherry jam is a delightful treat that is perfect for spreading on toast, serving with cheese, or using as a glaze for meats. However, traditional cherry jam recipes often require the use of pectin, a gelling agent that helps the jam set properly. But what if you want to make cherry jam without pectin? Don’t worry; we’ve got you covered with a simple and delicious recipe that yields a delicious spread without the need for commercial pectin. Let’s dive into the world of homemade cherry jam without pectin!
Ingredients
To make cherry jam without pectin, you will need the following ingredients:
– 4 cups of cherries, pitted and chopped
– 2 cups of sugar
– 1 tablespoon of lemon juice
– 1/2 teaspoon of vanilla extract (optional)
Instructions
1. Prepare the Cherries: Start by pitting and chopping the cherries. This will ensure that the cherries are evenly distributed throughout the jam and that they cook evenly.
2. Cook the Cherries: In a large saucepan, combine the chopped cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries begin to soften and release their juices. This process typically takes about 10 minutes.
3. Add Vanilla Extract: If you’re using vanilla extract, add it to the mixture at this point. The vanilla flavor will complement the cherries beautifully.
4. Simmer and Skim: Reduce the heat to low and let the mixture simmer for about 20 minutes. During this time, use a spoon to skim off any foam or impurities that rise to the surface.
5. Test for Doneness: After simmering for 20 minutes, test the jam for doneness. To do this, place a small plate in the freezer for a few minutes. Then, spoon a small amount of the jam onto the plate. Return the plate to the freezer for another few minutes. If the jam has set and is no longer runny, it’s ready. If it’s still runny, continue to simmer for another 5-10 minutes and test again.
6. Jar the Jam: Once the jam has reached the desired consistency, remove it from the heat. Use a ladle to pour the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars with lids and rings, and process them in a boiling water bath for 10 minutes to ensure they are properly sealed.
7. Cool and Store: Allow the jars to cool completely before storing them in a cool, dark place. Your homemade cherry jam without pectin will last for several weeks when stored properly.
Making cherry jam without pectin is a straightforward process that yields a delicious spread that’s perfect for any occasion. Enjoy your homemade cherry jam on toast, in yogurt, or as a topping for pancakes and waffles. Happy jamming!
