Mary Berry Cherry Jam Recipe – But Ours Is Juicier 🍒😋
Hey jamsters! 👋 So like… we was on this random countryside adventure (our GPS got confused again 🗺️), and guess what we found? A tiny market stall with cherry jam that tasted like unicorns did a dance in our mouths 🦄💃. We asked the lady where she got the recipe and she winked and whispered, “It’s Mary Berry’s, love.”
But ya know what? We made our own version… louder, funner, and with more cherry feelings. 😄 So here’s our take on the legendary Mary Berry Cherry Jam Recipe – made with love, clumsiness, and occasional sticky disasters 💥
🍒 Why Cherry Jam Is Our New Love Language
We’ve tasted jam from France to grandma’s cupboard, but cherry jam? That’s the good stuff. It’s sweet, a bit tart, and smells like summer holidays. Whether you’re a toast-slapper or a spoon-eater (guilty 🫣), this jam’s gonna rock your tastebuds.
🛒 What You’ll Need (AKA Shopping List for Legends)
- 1 kg cherries, fresh or frozen (pit them unless you like dental surprises 😂)
- 800 g sugar – white and sparkly like snow
- Juice of 1 lemon – zing time!
- 1 vanilla pod or a teaspoon of vanilla essence (makes it fancy ✨)
- Optional: A dash of cinnamon if you feel like bein’ a spice wizard 🧙♂️
🧑🍳 How We Made This Juicy Masterpiece
Step 1: Cherry Chop Time
- Rinse your cherries and remove the pits. We used a paperclip once. It worked. Kinda.
- Toss ‘em into a big bowl.
Step 2: Soak & Chill (Like Us 😎)
- Add sugar and lemon juice to the cherries.
- Stir it all and let it chill for a couple of hours (or overnight if you sleepy).
- By morning, it’s a syrupy, juicy dream.
Step 3: Jammin’ on the Stove 🎶
- Pour everything into a deep pot (we learned the hard way—jam bubbles like crazy).
- Heat slowly ‘til sugar’s all melted. Stir like a potion master.
- Turn up the heat and boil for 10–12 mins—keep stirring or it’ll stick like your little brother on road trips.
- Wanna check if it’s ready? Spoon some on a cold plate and poke it. If it wrinkles, you nailed it. ✅
Step 4: Jar It Like You Mean It
- Sterilize your jars (we put ours in the oven—felt like scientists 🔬).
- Pour in the hot jam, seal them tight, and let them cool down slowly.
- You’ll hear pops. That’s the sound of jam sealing itself in for flavor hibernation. 🛏️
💥 Pro Tips from Our Jam-Cation Adventure
- Frozen cherries? Yep, they work! Just defrost ‘em first.
- Hate sugar bombs? Use a lil less sugar but know it might turn into cherry soup. 🍲
- Too thick? Stir in a spoon of hot water. We tried juice once… it got weird.
- Label your jars or you’ll think it’s salsa later. That was an odd sandwich 🥲
🍞 How We Eat Our Jam Like Pros
- Spread thick on hot toast with butter melting into the cracks 😍
- Swirled into porridge when we feel like bein’ health kings 👑
- Slapped between two cake layers for surprise cherry power 🎂
- On a spoon. In the fridge. At 2 AM. Shhh. Don’t judge.
🤯 Random Questions You Might Think Of
Q: Can I make this with sour cherries?
A: Ohh yes! It’s tangier and amazing. Add a bit more sugar tho.
Q: How long does this jam last?
A: Up to 6 months in the cupboard if sealed right. Fridge after opening.
Q: Can I gift it?
A: Totally! Tie a bow ‘round the jar and boom—instant grandma points 🎁
✨ Final Thoughts from Two Kinda Clueless Cherry-Lovers
So there ya have it. A homemade cherry jam so good, we’re lowkey addicted.
It’s got all the vibes of Mary Berry’s, but with more giggles, less precision, and waaay more fun. 💃
If you make this, take a pic and send it to us (or don’t, but we’ll cry a little).
Now go on, jam fam… grab those cherries and let’s jam like legends! 🍒❤️
