Deep red Morello cherries and bright lemon juice elevate this Mary Berry cherry jam to a summer favorite you’ll always want at the heart of your tea time table. It’s delicious with warm buttermilk scones, toasted brioche, a filling for a classic Victoria sponge, a dollop on rice pudding; in fact most things.
Mary Berry Cherry Jam Recipe Ingredients
- 1 kg (2.2 lbs) cherries (Morello or sour cherries are best, but sweet cherries work too)
- 1 kg (2.2 lbs) jam sugar (sugar with added pectin)
- Juice of 1 large lemon
- A small knob of butter (to clear the foam)
How To Make Mary Berry Cherry Jam Recipe
- Prepare the fruit: Start by washing the cherries and removing the stalks. Use a cherry pitter to remove the stones. If you don’t have one, you can use a small knife to halve the cherries and flick out the stones, but try to keep as much juice as possible. Place two or three small saucers in the freezer for testing the set later.
- Soften the cherries: Put the pitted cherries and the lemon juice into a large, heavy-based preserving pan. Heat gently and simmer for about 10 to 15 minutes. The goal is to soften the cherry skins before the sugar is added, as the sugar can toughen the fruit if it hasn’t been pre-simmered.
- Dissolve the sugar: Add the jam sugar to the pan. Keep the heat very low and stir constantly with a wooden spoon until all the sugar crystals have completely dissolved. You should not be able to see any grains on the back of the spoon. Do not let the mixture boil during this stage.
- Reach the boiling point: Once the sugar is dissolved, increase the heat to high. Bring the jam to a full rolling boil—a vigorous boil that doesn’t stop even when stirred. Boil rapidly for about 10 to 12 minutes. Be careful as the mixture will rise quite high in the pan.
- Perform the wrinkle test: Remove the pan from the heat. Take a cold saucer from the freezer and drop a teaspoon of the hot jam onto it. Let it cool for a minute, then push the jam with your finger. If the surface wrinkles, the setting point has been reached. If it doesn’t, boil for another 2 minutes and test again.
- Finish and pot: Once the set is achieved, stir in a knob of butter to disperse any white foam on the surface. Allow the jam to stand for 15 minutes; this helps the fruit to settle so it doesn’t all float to the top of the jars. Ladle the jam into warm, sterilized jars and seal immediately.
Recipe Tips
- Choosing Cherries: Morello cherries are the gold standard for jam because they hold their shape and have a sharp flavor. If using sweet cherries, you must ensure you use the lemon juice as they have very little natural pectin.
- Pectin Power: Mary Berry highly recommends jam sugar (which has pectin added) for cherry jam, as cherries are naturally low-pectin fruits. Using standard granulated sugar may result in a “runny” set.
- Sterilizing Jars: To sterilize, wash jars in hot soapy water and dry them in a low oven at 140 C for 15 minutes. Always use the jars while they are still warm to prevent the glass from cracking when the hot jam is added.
- Don’t Overcook: Boiling for too long can destroy the pectin and result in a sticky, dark jam that tastes like caramel rather than fresh fruit.
What To Serve With Mary Berry Cherry Jam Recipe?
This Mary Berry Cherry Jam Recipe is a rich, fruity treat that needs a creamy or neutral pairing! A Freshly Baked Scone with a thick layer of clotted cream is the quintessential choice for a classic afternoon tea. For a more modern twist, a spoonful over Greek Yogurt or Labneh adds a lovely tart sweetness that pairs perfectly with the tangy dairy! A side of Toasted Almond Flakes or a glass of Chilled Prosecco pairs wonderfully with the deep stone-fruit notes.
How To Store Mary Berry Cherry Jam Recipe
- Pantry Storage: Store sealed, sterilized jars in a cool, dark, and dry place. The jam will keep for up to 12 months.
- Refrigerate: Once opened, store the jar in the refrigerator and consume within 6 weeks for the best flavor.
- Avoid Freezing: Jam is a shelf-stable preserve and does not require freezing.
Mary Berry Cherry Jam Recipe Nutrition Facts
- Calories: 54 kcal (per tablespoon)
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1 mg
- Total Carbohydrates: 14 g
- Protein: 0.1 g
- Fiber: 0.3 g
Nutrition information is estimated and may vary based on fruit variety.
FAQs
It is strongly recommended to remove them for safety and ease of eating. However, some traditionalists boil a few stones in a muslin bag with the jam to extract a slight almond flavor, then discard them.
Cloudiness usually comes from trapped air or foam. Stirring in a knob of butter at the end and letting the jam rest for 15 minutes before potting helps clarify the mixture.
Yes. Thaw them first and include any juice that comes out during the thawing process in your initial simmering stage.
Try More Recipes:
- Mary Berry Apricot Jam Recipe
- Mary Berry Rhubarb and Ginger Jam Recipe
- Mary Berry Jam and Coconut Sponge Recipe
Mary Berry Cherry Jam Recipe
Description
A vibrant, jewel-toned preserve made with succulent cherries, perfectly balanced with lemon for a reliable set and a deep, fruity flavor.
Ingredients
Instructions
- Pit the cherries and place saucers in the freezer.
- Simmer cherries with lemon juice for 10-15 mins until soft.
- Add jam sugar and stir over low heat until dissolved.
- Bring to a rapid rolling boil for 10-12 minutes.
- Perform the wrinkle test on a cold saucer to check the set.
- Let rest for 15 mins, stir in butter, then ladle into sterilized jars.
Notes
- Jam sugar is essential for cherries as they are low in pectin.
- Allowing the jam to rest prevents the fruit from floating to the top of the jar.
- This jam makes a stunning gift for friends and family.
