Vickys Canned Cherry Jam, Gluten, Dairy, Egg, Soy & Nut-Free.

You can cook Vickys Canned Cherry Jam, Gluten, Dairy, Egg, Soy & Nut-Free using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vickys Canned Cherry Jam, Gluten, Dairy, Egg, Soy & Nut-Free

1. It's 1 (680 g) of jar pitted Morello cherries in syrup.
2. You need of broken down the ingredients are:.
3. It's 360 g of pitted cherries in syrup, drained (2 cups).
4. Prepare 360 ml of syrup from canned cherries (1.5 cups).
5. Prepare 300 g of granulated sugar (1.5 cups).
6. It's 1 tsp of vanilla extract or almond extract.
7. It's of juice of 1 whole lemon.

Vickys Canned Cherry Jam, Gluten, Dairy, Egg, Soy & Nut-Free step by step

1. Put the syrup, sugar and vanilla / almond extract in a heavy bottomed pan and cook for 10 minutes on a medium-low heat.
2. Add the cherries (I like to leave them whole but you can halve them if you like) and cook for a further 20 minutes until broken down and thickened. The liquid needs to reduce by a 3rd.
3. Add the lemon juice, stir in and take the pan off the heat.
4. Take a small spoonful of the jam and put it on a cold saucer. Let it cool a minute then push it with your finger. If the jam wrinkles as it slides across the plate, it's done. If not, put the pan back on the heat and check again in 5 minutes.
5. Pour into a hot, sterilized jar and let cool before keeping in a dark place.
6. Using fresh Morello or sour cherries, use twice the weight of the pitted cherries in sugar, mix together in a pan and let sit overnight. In the morning heat on medium-low until thickened as before, adding the lemon juice at the end.