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Jam · From Bladwijzer

Cornelian cherry jam

Updated on 9 October 2026

• Makes: ± 3 jars
• Time: 1 hour
• From: Cornelian cherry

Ingredients

• 1.2 kg ripe cornelian cherries
• 200 ml water
• gelling sugar 2:1: 500 g per kilo of purée

Method

1. Rinse the fruit and simmer it, covered, with the water for 15 minutes, until the skins burst and the flesh comes away from the stones.
2. Press everything through a coarse sieve or food mill to remove the stones.
3. Weigh the purée and add 500 g of gelling sugar per kilo.
4. Bring to the boil, stirring, keep at a rolling boil for 4 minutes and do the cold-plate test.
5. Fill clean, hot jars with the hot jam and close at once.

Storing: Unopened, a year in a cool, dark place; once opened, keep in the fridge.