How to Cook Bc Cherry Jam Like A Professional

Updated
2 min read

Bc cherry jam –Are you ready to take your breakfast game to the next level? Let’s dive into the sweet and tangy world of homemade BC Cherry Jam! It’s not just a spread; it’s a burst of cherry happiness in a jar that will make your toast sing! So grab your aprons and let’s get jamming!

What You’ll Need

Here are the star players for your cherry jam extravaganza:

BC Cherry Jam

  • 4 cups of fresh BC cherries, pitted and halved
  • 1 cup of granulated sugar (feel free to adjust to your sweetness level)
  • 2 tablespoons of lemon juice (that zingy kick!)
  • 1 package of fruit pectin (because chemistry is fun!)
  • Optional: A dash of cinnamon or vanilla for that extra flair!

Time to Jam!

Now that we’ve got our ingredients ready, let’s get into the fun part: making the jam!

  1. Start by washing your cherries thoroughly. No one likes dirty fruit, right? Then, pit and halve them, feeling like a cherry surgeon. Let’s be honest; it’s a little therapeutic!
  2. In a large pot, combine your lovely cherries, sugar, and lemon juice. Stir it up! Make sure the cherries are coated nicely in sugar – they love a good sweet bath.
  3. Now, let that mixture sit for about 30 minutes. This patience is hard, but think of it as the cherries’ spa time, soaking in the sweet goodness!
  4. After the cherry meditations, bring the pot to a boil over medium heat. Stir often to avoid any sad, burnt cherry situations on the bottom!
  5. Once boiling, add in your fruit pectin. Keep things bubbling away for about 1-2 minutes until everything is nicely combined and starts to thicken. You’re so close to jam glory!
  6. When the liquid looks all jammy, remove the pot from heat and give your jam a quick taste test. If it needs a little more sweetness or tang, adjust as necessary—this is your culinary masterpiece, after all.
  7. Pour your jam into clean, sterilized jars while it’s still hot. Don’t forget to leave some space at the top—jam needs room to chill out too! Seal those babies up tight.
  8. Let them cool completely at room temperature. Once they’re cool, pop them in the fridge or cupboard (if you’re itching for some toast). Voila! You’ve just created BC Cherry Jam!

Enjoy your homemade cherry jam on toast, pancakes, or even straight off the spoon if you’re feeling indulgent! Share with friends or keep it all for yourself (we won’t tell!).