Sour Cherry or Strawberry Jam
A simple, foolproof jam recipe that even beginner cooks can whip up without any trouble!
Servings: 4 Portionen
Calories: 326kcal
Equipment
- Thermomix
- Spatel
- Kirschentkerner oder Flasche und Strohhalm
Zutaten
- 500 g Sour cherries pitted
- 250 g 2:1 gelling sugar
- 2 tbsp Juice of 1 lemon
- 1 tsp Neutral vegetable oil or fat Sunflower oil or coconut oil
Zubereitung
Prep Work:
- First, sterilize 4 canning jars (200 ml / ~7 oz each) in boiling water and set them aside.
- Sort through the cherries to remove any damaged ones.
- Next, wash, stem, and pit the cherries.
- If you don't own a cherry pitter, you can easily pit them using the bottle method! All you need is a clean glass bottle and a sturdy drinking straw (or chopstick/skewer). Place each cherry on top of the bottle opening, hold it securely, and push the straw straight through the top toward the bottom of the bottle. The pit pops right out into the bottle, leaving you with a perfectly pitted whole cherry!
Pro Tip: It's super important that the cherries aren't bruised or moldy. Make sure to process fresh fruit as quickly as possible!
Instructions:
- Place the pitted cherries into the mixing bowl and purée for 10 sec/speed 10. Use the spatula to scrape down the sides of the bowl.
- Add the 2:1 gelling sugar and lemon juice, then mix for 10 sec/speed 4. Scrape down the sides of the bowl again with your spatula.
- Add 1 tsp of sunflower oil. Pro Tip: You can leave the oil out if you prefer, but a tiny bit of fat breaks up the foam structure so your jam won't boil over in the mixing bowl!
- Now bring everything to a boil for 18 min/100°C/speed 2.
- Next, perform a set test (wrinkle test). Spoon 1-2 teaspoons of hot jam onto a small plate. Tip: Pop the plate in the fridge ahead of time to speed up the test! If the jam thickens up after 1-2 minutes, it will set perfectly as it cools. If it still feels too runny, boil for another minute or two and test again.
- Ladle the hot jam immediately into your clean, sterilized jars, seal tightly right away, and let cool completely. No need to turn the jars upside down!
Pro Tip: Fill the jars right up to the brim to keep them airtight. Using a wide-mouth canning funnel makes filling easy and mess-free.
Notes
- You can totally make this recipe with other types of fruit, too!
- I also love making this jam with fresh-picked strawberries straight from the patch.
- Just wash and hull the strawberries, pat them dry, and discard any bruised ones. Otherwise, the prep and cooking method stay exactly the same!
