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CherryJam_First

I read David Lebovitz’s recipe for No-Recipe Cherry Jam and loved it from the start because it was just ratios! Usually I have to take down recipes to suit the volume or quantity of ingredients I have on hand and David’s recipe made it super easy, plus I liked his first direction: “1. Wear something red.”

David suggests to cook the cherries and measure the volume and then add 3/4 of it in sugar (apparently the sugar is required so that it doesn’t spoil, otherwise I would have reduced it).

Delicious goodness of homemade jam.

Delicious goodness of homemade jam.

Cherry Jam

Makes 300 mL jam.

Original recipe, please click here.

Ingredients:

  • 350 g fresh Ontario cherries (you can use any old cherries, but I thought I’d give our Province a plug!)
  • 400 mL cherry juice (I had some left over from cherry squares I made a few weeks ago)
  • 375 mL sugar
  • zest and juice of 1 fresh lemon

Directions:

  1. “Put on something red.”*
  2. Pit all of the cherries and chop about 2/3 of the cherries into smaller pieces and the remainder into halves.
  3. Cook the cherries and cherry juice in a non-reactive pot. David suggests a slightly larger pot because the juices bubble up. Put a plate in the freezer (this will help you determine when the jam is done).
  4. Add the lemon juice and zest (I used a peeler to peel large slices of lemon so that I could remove them after). Continue to cook until the cherries are soft (about 20 minutes).
  5. Once cooked, measure the volume you have, including the juice. I netted 500 mL so 3/4 of that is 375 mL sugar. Stir in the sugar and continue to cook on higher heat until the bubbling diminishes and the jam congeals when a drop is put on the super cold plate and returned to the freezer for a moment. Be careful not to overcook the jam it will caramelize the sugar and it will taste terrible! It’s best to test often (David suggests it’s better to test often than to overcook the jam). My volume took 20-25 minutes to the perfect viscosity. Remove from heat.
  6. David suggest to add a bit of kirschwasser, but I was all out so I added a tiny drop of almond extract as he advised. Stir well.
  7. Cool to room temperature and bottle as you would normally. He suggests this jam will keep in the fridge for several months.

*From David Lebovitz

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