Beautiful recipe and explanation, thank you. Not full of preservatives, but the citrus is the preservative (and in the quantity you added, the sugar is the preservative too). That's why it'll last quite a while
I made Apricot jam yesterday. Chopped up apricots in processor, put in jam pan with sugar and citric acid. The lemon and citric acid are the pectin. I am making my cherry jam the same way. I'll let you know how it turns out. I have jam in my larder that is two to three years old. Nothing wrong with it.
You shouldn't be mashing this Keeping the shape and original texture that is what make that home made jam unique. Otherwise good reciepe. I would add one shot of brandy towards the end before canning.
If you do not want to mash you do not have to, but it will be a different texture and might be difficult to spread or use. Depends on your preference! If you don't want to mash it, then don't. But mashing it makes it much, much less chunky.
@@ThreeOlivesBranch you are correct there but on boiling these will break down to some degree. I chop them very coresly so not too small. But you are right depends on your choice
Correct, sealing it makes it last longer. But many people do not do that or do not have the equipment to do it. So 4 weeks for just putting it in a jar, as I said! :)
@@ThreeOlivesBranch thanks To vaccume and sterelise is so easy No equipment is needed. Simply leave your jars (and tops) in the over at 150 degree C for 20min. Once the jam ready pour it inside the jars, fill right to the top, put the top on loosely, get a big pan fill with water bring to boil and leave your jars there for 20min. Take out and tighten the top the last method get all the oxygen out that is vacuumed. No equipment is needed for that. Pan and water and oven. I tried this and my jam last for years never mind couple of months. Good luck
i eat the frozen cherries dark red instantly removes eye wrinkles & no added white bleached sugar spoon it with roated almond butter no salt/ no sugar added no bread just the almond butter / creamy no chunky because chunkey sticks in the teeth, CAVITIES spoon the almond not raw roasted because raw causes fungus to grow nn the BODY just almond & frozen dark red cherries yea yea yea ! no peanut butter because many lectins and phytic acid lctins cause joint pain/ arthritis phytic acid causes CAVITIES acid eats teeth enamel cooking cherries looses natural neutrients but cherry jam is nice when frozen cherries run out i dont eat bread,... GLUETIN in bread is GLUE in the BODY,... blood clots,.... HEART ATTACK GLUEY BLOOD STCKEY BLOOD POOR CIRCULATION TINITIS HANDS FALL ASLEEP but jam is good when fruit is out and FAMINE RESSESSIONS ECONOMIC COLLAPS ALMOND BUTTER & CHERRY JAM CHERRIES are the highest nutrient rich fruit JARS ALMONDS are the healthiest nut ROADTED ALMONDS & CHERRY JAM NO SALT & No added sugar SALT DRYS OUT THE BODY - wrinkles & severe thirst,... causes to much water drinking which floods the BODY CELLS FRUIT HAS NATURAL DISTILLED WATER !!! perfect Aeconomic famne food ALMOND BUTTER & CHERRY JAM !!!!! JARS
What if I don't have lemon at the moment. Can I use the juice from an Orange? Will the cherries lose their flavor? Please help if possible. Thank you!!
You could definitely use orange. The main purpose of the lemon is to balance the sweetness with a little tart. Lime could work too. But using orange or lime means the jam overall will be a touch sweeter.
Since we have other flavors added here, you can keep it simple with something like Jim Beam! Maker's Mark would also be good. Use anything you like but I would not use anything expensive, because of those added flavors.
Hi Michael! It looks like there are some sources online that explain how to make your own for any recipe that calls for it. Here is an example! www.cdkitchen.com/recipes/recs/1218/Jiffy-Corn-Muffin-Mix-Clone103731.shtml
Just to let you know, the blue liquor curaçao is pronounced: "coor-a-sow" (*the "sow" is pronounced like cow, not glow.) We are trying this recipe this Halloween--thanks! 😀
Hi, the quantities and steps are listed in the description along with a link to the full recipe. They go in with the cornstarch before adding the liquid.
Hi Simin, I think you are thinking about jelly which is more of a clear mixture. Jam is dark and does not need to have any foam removed. When it stops boiling, there is no foam.
Hi Sonia, it is included in the description under the recipe. Can be refrigerated up to 3 weeks. I also like to freeze mine or can it for longer storage
@@ThreeOlivesBranch Some fruits like blackcurrants do have plenty of natural pectin. Cherries 🍒, strawberries 🍓 and blackberries have virtually no pectin and are tw@ to set!
What a great recipe!! I’ve been cooking a lot soups lately! I started out just making a few for my channel but now the family and I are I hooked on how delicious and easy instant Pot soups are. TFS!
@@ThreeOlivesBranch It certainly is, I just took about a kilo, (a bit over,) of mostly perfectly ripe cherries off the tree in our back garden. I got the 3 decent jars out of it plus a bit of slurry that wasn't worth the effort of preserving, but yes pitting the damn things gets old really fast.
