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Here are the ingredients for making homemade cherry jam.
- 800 grams cherries
- 1 lemon
- 600 grams white sugar
- 1 tablespoon butter
You will also need some clean glass jars to store the jam. Sterilise the jars by putting them in an oven at 120°C for 20 minutes. Leave the jars in the oven until the jam is ready.
Rinse the cherries and remove the stems.
Squeeze the juice from the lemon.
Put the cherries and lemon juice in a pot. Cook the ingredients for 30 minutes or until the fruits are tender. Press the cherries with a large spoon or potato masher so that the pips get squeezed out from the cherries. Remove the pips. A slotted spoon is useful for separating the pips from the cherries.
Cook the cherries for a few minutes. Add in butter and stir until the butter is melted.
Remove the pot from the stove. Add in the sugar and stir until all the sugar is well mixed and dissolved.
Return the pot to the stove and bring it to a boil. Lower the heat to medium and cook for 20-30 minutes. Test the jam for consistency and continue to cook until the jam thickens to the right consistency. Pour the hot jam into the sterilised jars and tighten the lids.
The cherry jam can be stored in a cool, dark place for several months. Refrigerate when the jars are opened.
Here’s a quick and easy way to label all your homemade jam bottles. Design your own labels or print out the template below.
Cut out the circles with a pair of scissors.
Laminate the circles with clear packing tape. Lay a long strip of tape on the table.
Place one circle on the tape.
Fold the tape to laminate the under side of the circle.
Cut the tape and you will have a laminated label.
Trim off the excess sticky tape, leaving 1-2 mm of the tape around the circumference of the circle.
Repeat with the other cut-out circles until all of them are laminated.
Use glue or double sided tape to stick the labels to the jars.
Homemade Lemon Jam Recipe
5 large lemons
¾ cup water
1 cup sugar
1 tablespoon butter
Wash the lemons. Using a cheese grater, grate the lemons to get the rind. Set aside the lemon rind. Cut away the white pulp around the lemons and discard them. Cut the lemons into thin slices and remove the pips. Save 10 pips and put them with the lemons slices and grated lemon rind into a pot.
Add in ¾ cup of water and start cooking the lemon mixture. When the lemon mixture is boiling, lower the heat and simmer for one hour. Remove the pot from the stove and scoop out the pips in the mixture. Add in the sugar and stir until the sugar has melted. Stir in 1 tablespoon of butter and return the pot to the stove.
Bring the pot to a boil and then lower the heat. Keep the mixture boiling gently for another 20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. When the mixture thickens, test the consistency of the jam on a cold plate. Pour the jam into clean jars for storing.
Recipe for Navel Orange Marmalade
- 2kg navel oranges
- 1 cup orange peels
- 1 large lemon
- 1.5kg sugar
- 2 tablespoons butter
Remove the skin and seeds from the oranges and lemon. Cut the oranges and lemon into cubes and cook in a pot until tender. Add in the orange peels. Remove pot from heat and add in the sugar. Stir until sugar is dissolved and return the pot to the stove. Add in the butter. Cook the oranges for at least 30 minutes on medium heat. Test the jam for consistency on a cold plate. Continue cooking until the jam thickens to the right consistency. It should be very sticky and not runny. Pour into sterilised bottles and seal tightly. Store the bottles of jam in a dark cool place.