Cherry Jam Recipe Mary Berry

EASY CHERRY JAM

Steps:

• Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.
• After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it's ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.
• Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.

OVER-THE-TOP CHERRY JAM

Steps:

• In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

CHERRY & CINNAMON CONSERVE

Steps:

• Put a couple of saucers into the freezer. Roughly chop about a third of the cherries. Put into a large pan with the cinnamon stick, broken in half, the lemon zest and juice and 150ml water. Bring gently to the boil, then reduce heat and simmer for 20 mins, stirring occasionally, until cherries are softened.
• Add the sugar, stir until dissolved, then increase the heat and boil hard for 4-5 mins until the conserve is softly set. To test this, take a saucer from the freezer and spoon a little jam onto it. Push your finger through the jam; if it wrinkles on the surface it is ready. If not, reboil for a few mins more, then test again. Spoon into small clean warm jars, seal and label. Once open, keep in the fridge.

CHERRY-BERRY JAM

Steps:

• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Prepare fruit and measure. Remove pits from cherries and measure 3 cups of pitted sour cherries. Crush raspberries and measure 1 cup crushed raspberries. Mash blueberries and measure 1 cup mashed blueberries.
• Combine cherries, raspberries, and blueberries in a large pot. Stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Stir in sugar sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Ladle cherry berry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

MARY BERRY(-ISH) CHERRY BAKEWELL TART

Steps:

• In the bowl of a food processor (you could also do this by hand using a pastry cutter or your fingers), pulse together the Butter and Flour, until the largest chunks of butter are the size of large breadcrumbs or peas. Add the salt and confectioners' sugar, and egg, pulse again. Slowly add the ice water while pulsing until the ingredients just begin to form a soft dough.
• On a floured work surface, pour out the dough and roll into a 12″ circle. Transfer the circle to your 9" tart pan or springform, allowing the dough to cover the sides of the pan about 1-2 inches. Refrigerate for 30 minutes.
• Preheat oven to 390F. Line the bottom and sides of the tart shell with parchment paper (or foil would work) and cover with pie weights or dried beans (see Notes). Bake 15 minutes, remove weights or beans, then the parchment. Return to oven for 5 minutes until crust appears dry. Cool on a rack for several minutes while preparing filling.
• Spread the jam across the slightly cooled crust.
• Using a hand mixer or stand mixer, cream together the butter and sugar until pale and fluffy, about 5 minutes. Add the almond flour, egg, salt and almond extract and mix until incorporated. The mixture should be quite thick, sort of like thick oatmeal. Spoon on top of the jam in the shell and smooth with an offset knife.
• Sprinkle the flattened top of the filling with the sliced almonds.
• Reduce oven heat to 355F. Bake 25-35 minutes until top is golden and a toothpick or skewer inserted into the center of the tart comes out clean. Let the tart cool in the pan until completely cool.
• When ready to serve, sift confectioners sugar over tart.

CHERRY JAM

Steps:

• Wash and pit all the cherries and cut three quarters of them in half, leaving the other quarter whole.
• Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.
• Use a potato masher to lightly crush the cherries and simmer gently until cooked (about 7 minutes).
• Add the sugar and heat through on very low until all the sugar has dissolved (running a wooden spoon around the pan will help you know as the sugar will scratch if still solid).
• Bring to a rolling boil and time for 10 minutes.
• Remove from the heat and drizzle a few drops of jam onto a chilled saucer.
• Place saucer into fridge for a minute and then run your finger through the jam, it's ready if it forms a crinkle and is tacky.
• If not quite ready boil for another couple of minutes at a time and re-test.
• Once ready ladle into hot jars and place lids on immediately.
• Allow to cool, then store in a cool dark place (will keep for years but best eaten in first year). Store in fridge once open.
• Makes 1.5 standard jars (600 mls).

CHERRY JAM RECIPE

Steps:

• To make this delicious cherry jam recipe, start by placing the cherries in a large pan with the water, lemon zest and juice. Crack the reserved cherry stones and tie in a small piece of muslin then add to the pan. Heat gently until almost boiling then simmer for 15-20 mins until the cherries are just soft.
• Remove the muslin bag, squeezing any juice back into the pan. Add the jam sugar and stir over a gentle heat until dissolved. Bring to the boil and boil rapidly for about 10 mins.
• Remove the pan from the heat and test for setting point by spooning a little of the hot jam onto a chilled saucer. Leave for 2-3 mins then push your finger through the jam - if it wrinkles it is ready. If the jam is still runny, boil for a further few minutes then test again.
• Cool for 10 mins then skim any scum from the surface with a slotted spoon. Pour the hot jam into warm clean jars and seal and label.

BERRY CHERRY JAM

Steps:

• Place all ingredients into TM bowl and chop 5 sec / speed 8. Scrape down.
• Cook 35 mins / Varoma / speed 2 / MC off, placing simmering basket onto TM lid to prevent spatter.
• This jam thickens on cooling. To test consistency, use a cold saucer, spoon a teaspoon of jam and run your finger through. If longer cooking required, cook in increments of 5 mins until you're satisfied.