Hey guys! Just a quick one today, but had to be shared as it’s too good not to! I went to one of my favorite food markets over the weekend, and got too excited (shockerrr!!!) over cherries. Something had to be done, as they begged to be used, so this time, we are jamming!
I never knew I would become a person who makes their own jam. Have you ever experienced this? Something that you used to laugh at, or couldn’t understand why someone would waste their time on it, but now, all of the sudden, you understand, and you feel like you’ve been missing out on all this time (and you probably should’ve never laughed at it, but we all make mistakes, eyy?)? That’s how I feel now about jam. Since making my Strawberry and Rhubarb Jam with Cardamom (click here for the recipe), I’ve been experimenting with different jams, or as I like to say, jamming. So far, it’s been a pleasant experience, without major disasters and many happy jars. So here it is, another recipe for some goodness in a jar!
Rather than using a sugar with pectin, I’ve used agar which is 100% vegan, as it’s made out of certain types of seaweeds (don’t worry, you can’t taste them!). So it surely is an amazing culinary ingredient and great substitute for gelatin, it can be used in many different things like thickener for soups, in fruit preserves, cakes, ice cream and many other desserts. Whoooop!
This cherry and cinnamon jam is so tasty, you may end up eating it straight from the jar! It happens to me, and I think I’ve mentioned that few times now, but just in case if you didn’t know, I do like to eat things straight from the jar… Do not judge me, as it will not change my habit. Also combination of cherry with cinnamon is just awesome, so delicate, yet sweet and juicy and bursting with that sweet cherry flavor. It tastes great as a spread, on a bit of toast, or  as an addition to ice cream and cakes. Yum!!! Raise your spoons and jars my friends, and get ready to jam!
*Nutritional Info supplied below refers to the whole product, and not a single serving
- 400 g cherries (pitted)
- 1 1/2 tsp agar powder
- 1/3 cup maple syrup
- 1/2 cinnamon stick
- 1/2 cup brown sugar
- zest and juice of one lemon
- 1/3 cup of water
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Place cherries in a medium pan with water, lemon zest and juice and cinnamon and bring gently to the boil.
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Reduce the heat and simmer for about 20 mins or until cherries are softened, stirring from time to time.
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Add sugar and maple syrup and stir until dissolved.
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Add agar powder and boil for about 5 more minutes allowing it to completely dissolve.
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Pour into jars and allow to cool and set.
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Enjoy!
I think you have become the jam making queen! The texture looks so perfect, I’ll definitely be taking inspiration from your jam recipes next time I make some!
Thanks so much Aimee! And we have to arrange for jamming session together soon! 🙂 xxx
Ohhhh yum!!! I love the cinnamon addition to this!! How goods that!!
Aww thanks so much Laurina! 🙂 Can’t live without cinnamon!!! And it goes so well with cherries! Will make your taste buds happy! x
Can you use frozen cherries?
Hi Anita! I’ve never tried using frozen cherries, but don’t see why not! Cooking times may vary, or perhaps defrost them before using. Let me know did it work if you try it! 🙂 x
So if i want to process them in Jars for storage, will this recipe work? I usually put up jams/jellies and need to know what the shelf life of these are if you are not boiling the jars in a boiling bath.