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Dark cherries, blueberries, and orange simmered with sugar and thickened into a delicious small-batch spreadable jam!
Jams are fun to make. They are super simple too! Generally no more than 5 ingredients jams can be made in under 30 minutes. When making jam it’s all about the base whether it’s blueberries, strawberries, or even pineapple.
The base is the first thing to consider when making a jam. From there you’ll have to balance the sweetness. You need sugar in jam to build your syrup and thicken it. With different fruit different amounts of sugar are needed. Some fruit is sweeter while others are bitter.
You’ll need a liquid to help everything get going. I use this opportunity to use fresh-squeezed fruit juice whether it’s pineapples juice, orange, or grapefruit. Water works fine but adding fruit juice gives a wonderful undertone of the juice added. It just makes for the most flavor-packed jam possible. Check out my tips and tricks below for the best cherry berry jam. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST CHERRY BERRY JAM:
fresh or frozen: I like to use fresh fruits when I have them on hand just to use them up. cherries can be a pain due to the pits you have to remove. to bypass that feel free to buy the cherries frozen. frozen cherries have been plucked at peak season so they are at their sweetest and most consistent also the stem and core are removed.
fresh juice: something about dumping a bottled juice filled with who knows what all over the fresh berries doesn’t sit right with me. so I always opt for fresh. fresh doesn’t mean more expensive or huge quantities. you usually only need one orange or grapefruit for juice for jam. skip the bottle try squeezing it by hand.
sugar: fruit varies. while my fruit was super ripe and required little sugar i know that’s not always the case. although i wouldn’t make jam with anything less than 1/2c a sugar, it may need more. start off small and add in more later once the berries are broken down. they tend to get sweeter then release their juice over time. if you do end up adding more sugar later. bring the jam back up to a boil and immediately reduce it to a simmer that way the sugar melts.
cooled jam: jam thickens when cooled so keep that in mind. if your jam is really tight, that means it’s been reduced a lot. reducing a lot isn’t an issue as long as the jam hasn’t burned or start to crystalize. adding in water can help loosen the jam.
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