Cherry jam

Nothing tastes better in the morning then a slice of hot buttered toast and a generous slathering of sweet cherry jam.

The ingredient of Cherry jam

1. 6 lemon seeds
2. 1kg cherries, pitted, halved
3. 60ml (1/4 cups) fresh lemon juice
4. 960g (4 1/3 cups) caster sugar
5. 1 x 50g pkt jam-setting mixture (Jam Setta, Fowlers brand)

The instruction how to make Cherry jam

1. Wrap the lemon seeds in muslin and tie with unwaxed white string to close. Combine the parcel of lemon seeds, cherries and lemon juice in a large saucepan over medium-high heat. Bring to the boil and cook, uncovered, stirring occasionally, for 5 minutes or until cherries are just tender.
2. Add the sugar and cook, stirring occasionally, for 20 minutes or until mixture reduces by a quarter. Remove the lemon seeds from the cherry mixture. Add the jam-setting mixture and cook, stirring, for 5 minutes or until the setting mixture dissolves.
3. Thoroughly wash the preserving jars and lids in hot soapy water and rinse well. Drain upside down on a rack until ready to use.
4. Spoon the hot jam into the warm clean jars, seal immediately and turn upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store in a cool, dark place away from direct sunlight until ready to use.

Nutritions of Cherry jam

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