Cherry jam

Cherry jam

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 537 kcal
, Fat: 1 g
, Carbohydrate: 129 g
, Protein: 2 g

Ingredients

6 glasses

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Jam

1 kg cherry, pitted, halved
2 tbsp lemon juice
650 g preserving sugar (Coop)
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Utensils

6 dessert glasses, each approx. 250 ml

How it's done

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Jam

Place the cherries and lemon juice in a pan, cover and simmer for approx. 5 mins. Add half of the preserving sugar, bring to the boil then boil fast for approx. 2 mins., stirring constantly. Add the remainder of the preserving sugar while stirring, then boil for a further 2 mins. Skim off any foam, roughly puree, return to the boil.

To fill the jars

Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on a towel.

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