Cherry Jam

The British cherry season is so short but if you have access to lots of cherries try this wonderful jam. There is nothing better than a juicy British cherry!


  • 2kg Black Cherries
  • 8g Citric or Tartaric Acid
  • 1.5 kg Sugar


  1. Remove the stones from the cherries and discard.
  2. Put the cherries in a pan and acid and simmer until very soft, stirring to prevent burning.
  3. Stir in the sugar over low heat until dissolved.
  4. Boil hard until setting point is reached.
  5. Pour into hot jars and cover.


The setting of this jam is not strong and perhaps more like the consistency of a conserve.