Light Cherry Jam
Capture the essence of summer with this delightful Light Cherry Jam, a low-sugar recipe that lets the natural sweetness of fresh, juicy cherries shine. Perfectly balanced with a hint of tangy lemon juice and the natural thickening power of apple pectin, this jam delivers a velvety texture with delightful chunks for a burst of fruity goodness in every bite. Ready in just an hour, this easy cherry jam eliminates the need for excessive sugar, making it a healthier alternative to traditional preserves. Enjoy it slathered over warm toast, swirled into yogurt, or as a topping for desserts. With its vibrant color and irresistible flavor, this homemade cherry jam is the ultimate pantry staple for fruit lovers.
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Ingredients
- 1000 grams fresh cherries (pitted and halved)
- 250 grams granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon apple pectin
- 120 milliliters water
Directions
Step 1
Begin by washing the cherries thoroughly under cold water. Remove pits using a cherry pitter or small knife, and cut them in half.
Step 2
In a large saucepan, combine the pitted cherries and water. Place the saucepan over medium heat and bring to a gentle simmer.
Step 3
Once the cherries are simmering, add the granulated sugar and stir until it dissolves completely.
Step 4
Add the lemon juice, which will help balance the sweetness and preserve the bright color of the cherries.
Step 5
Let the mixture simmer on low heat for about 20 minutes, stirring occasionally to ensure the cherries do not stick to the bottom of the pan.
Step 6
After 20 minutes, the cherries should be soft and the mixture slightly thickened. Use a potato masher or the back of a spoon to gently break down some of the cherries for a smoother consistency, leaving some chunks for texture.
Step 7
Stir in the apple pectin, ensuring it is evenly distributed throughout the mixture.
Step 8
Increase the heat to medium-high and bring the mixture to a rolling boil. Cook for an additional 5-10 minutes until the jam thickens to your desired consistency. Check the thickness by placing a small spoonful on a cold plate; if it wrinkles when pushed, it's ready.
Step 9
Remove the jam from heat and let it cool for a few minutes before transferring it to sterilized jars. Ensure you leave about 1/4 inch of space at the top of each jar.
Step 10
Seal the jars with lids and let them cool completely at room temperature. The jam can be stored in the refrigerator for up to 4 weeks or processed further in a boiling water bath for long-term storage.
Nutrition Facts
| Serving size | (1409.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1607.0 |
| Total Fat 2.1g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4.0mg | 0% |
| Total Carbohydrate 418.8g | 0% |
| Dietary Fiber 26.7g | 0% |
| Total Sugars 378.8g | |
| Protein 11.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 139.1mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 2250.9mg | 0% |
Source of Calories