Cherry and Lime Jam
By OcadoLife
Published on 21 December 2023
Bright lime cuts through the sweetness of the sugar to help the berry flavour shine in this easy-to-make Cherry and Lime Jam. Slather it on toast or scones or use as a filling for a victoria sponge. If you don’t have fresh cherries – and you want to save time pitting – use frozen instead. This recipe makes around 1kg (5 x 200ml jars). You’ll need to sterilise your jars before you fill them – wash the jars and lids, then put them on a tray in the oven at 180°C/160°C fan/gas 4 for 15 mins. Looking for more Afternoon Tea recipes? Look no further.Time and servings
50 minsTotal time
20 minsPrep time
30 minsCooking time
Ingredients
- 1.4 kg whole fresh cherries
- 4 limes, zested and juiced
- 1 lemon, juiced and skin reserved
- 350g caster sugar
Method
Step 1
Using a paring knife, slice the cherries down the middle and pop out the stone with the tip of the knife. Blitz one-third of the pitted cherries in a food processor until completely smooth.Step 2
Tip the blitzed mixture into a large heavy-bottomed pan with the lime zest and juice, lemon juice and skin, and sugar. Toss to combine.Step 3
If you don’t have a sugar thermometer, pop a saucer in the freezer before you start cooking, ready to test the setting point of the jam.Step 4
Place the pan over a high heat to boil. It might not seem like much is happening, but be patient. After about 15 mins, start skimming off any scum that appears on the surface, then stir every couple of mins to help the jam cook evenly and prevent it from sticking. After another 15 mins, the scum will dissipate and the bubbles will start to look larger and less frothy as the water cooks off.Step 5
After this stage, it’s important to stir the jam even more often to prevent the sugar burning. Continue cooking until it’s thick and sticky enough to coat the back of the spoon. To tell if it’s ready, use a sugar thermometer to check that the temperature has reached 105°C. Alternatively, spoon a little jam onto the pre-chilled saucer. If it wrinkles when prodded and doesn’t run when you tip the saucer, it’s ready.Step 6
When you’re happy with the thickness of the jam, carefully remove the lemon skin, then pour the jam into a heatproof jug (this will make it easier to fill the jars). Immediately divide the hot jam between sterilised jars and screw the lids on tightly – the heat will help them form a tight seal. Leave to cool completely before storing. Unopened jam will keep for up to 1 year. Keep opened jars in the fridge and consume within 1 month.