How To Make Cherry and Orange Jam

Homemade Jam Recipes

Ingredients: Cherry and Orange Jam Recipe

Photo of Black Cherries2 lb / 1,000 grams of ripe cherries
2 lb / 1,000 grams of white sugar (try to use granulated rather than using caster)
3 large oranges
2 lemons

Method - What To Do

After first scrubbing the skins, grate the rind from one of the oranges and one of the lemons. Squeeze the juice from the three oranges and the two lemons, and pour this into a suitable jam making saucepan, together with the grated rind.

Photo of OrangesWash the cherries and stone them one by one. Add them to the saucepan and tip in the sugar. Turn on the cooker and slowly warm up this jam mixture. Stir well at this stage, so that the sugar is dissolved when boiling commences. Leave on a strong simmer for around 40 minutes, stirring during this time to prevent any of the syrup sticking to the pan and perhaps burning as a result of this.

Your cherry and orange jam mixture should now have reached its setting point. Test this using a plate that has been suitably chilled. Drip a spoonful onto this plate and leave for some 60 seconds. After this minute is up, tilt the plate to see if the jam is still runny. Examine your sample further using your finger tip, to see if it is starting to resemble a jelly, complete with a rippling skin when you drag your fingertip through its centre. If your jam is clearly not yet ready to set at this stage, boil it some more and test further samples as many times as you need.

After removing the hot cherry and orange jam from the heat of the stove, skim off any surface froth and leave it to cool for 15 minutes or so, so that it starts to thicken a little, meaning that the cherries are less likely to float on the top of the jam when it sets in your jars.

Cherry and Orange Jam Recipe - More Jam Recipes.