Cherry French Jam with Pectin
Baking and Desserts | French cuisine
⏳ Time
2 hours + 3 hours
🥕 Ingredients
3
🍽️ Servings
4
Description
Voila, our French cherry jam is ready!
Ingredients
- Pitted Cherries - 2 lbs
- Sugar - 17.6 oz
- Pectin - 0.4 oz
Step by Step guide
Step 1
Sort and wash the cherries in cold water. Let them soak in cold water for about 20-30 minutes (to remove any worms, if there are any) and dry them, then remove the pits from the cherries.
Step 2
Next, mix the pectin with 4 tablespoons of sugar and set it aside.
Step 3
Transfer the pitted cherries to a pot or an enameled basin where our jam will be cooked, and sprinkle the remaining sugar over the berries.
Step 4
Mix everything thoroughly and let it sit for 3-4 hours: during this time, the sugar will dissolve and the cherries will release their juice.
Step 5
Place the pot over heat (using a diffuser) and bring it to a boil over low heat. After boiling, cook the jam for five minutes over low heat, stirring carefully (otherwise the jam may 'escape' from you).
Step 6
Pour the pectin and sugar mixture into the boiling cherry mass and continue to stir our cherry jam vigorously with a wooden spatula or spoon to ensure the pectin is evenly distributed throughout the mixture. Cook for NO MORE than 2-3 minutes, then remove from heat. Do not cook the jam with pectin for longer, as prolonged heating will cause the pectin to lose its gelling properties.
Step 7
Pour the hot cherry jam into prepared sterilized jars (wash with baking soda and sterilize over steam for 1-3 minutes along with the lids in an open position), screw on the lids, and turn them upside down until completely cool. Initially, the jam will be liquid and will thicken only after it has completely cooled.
Step 8
Cherry jam can be stored at room temperature, but once you open a jar, it's better to keep it in the refrigerator.
Step 9
Similar experiments can be conducted with any berries and fruits, but for sweet ones, it is advisable to reduce the amount of sugar.
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