I’m thinking of making cherry jam, but please tell me how to make it.

A. How to make cherry jam.
Arrange as you like.

Our manufacturing process

Amount of cherries: 2.5 kg
Granulated sugar 625g
Pectin 32.5g

About 2 hours before cooking, remove the frozen cherries from the freezer and thaw them.
After thawing, lightly mix with a hand mixer or blender (if the cherries have stems and seeds, remove the stems and seeds…).
Put the cherries in a pot and heat.
Before it gets hot, add the mixture of granulated sugar and pectin little by little while stirring.
(*If you add too much all at once, it will harden.)
Stir occasionally and be careful not to burn.
(*If you mix too much, the color will turn brown, so mix only the minimum amount necessary to avoid burning.)
While stirring, carefully remove the scum (a lot of scum comes out).
After boiling, turn off the heat 15 minutes later.
(*If you want to add honey, add it just before turning off the heat. If you want to add liqueur, turn off the heat before adding it. If you want to make the sourness a little stronger, add lemon juice just before turning off the heat.)
Then, transfer it to a container such as a bottle to be divided into smaller portions.

*Since our jam is manufactured for sale, we sterilize it by boiling before and after making the jam, but if you are going to use it immediately after it is made, I don’t think you need to sterilize it by boiling.
Also, if you slightly increase the amount of granulated sugar or boil it down for a longer time, it will be less likely to spoil.

*If you are making a small amount of cherry jam, it will boil quickly and the color of the finished product will be beautiful.
If you boil it for too long, the color will turn brown, so at our farm we add pectin to harden it after boiling it for a while.
The color will be bad, but if you boil it for a long time, you may not need to use pectin, or even if you use it, you can use only a small amount.
Also, even if you add a lot of lemon, lemon has a hardening effect like pectin, so you can make jam without using too much pectin.

Check the consistency while boiling, and turn off the heat before it is just right. (It will become slightly harder as it cools.)

●Three types of jam made with cherries that are even higher quality than Sato Nishiki.
This is a high-quality cherry jam produced at our farm. It has been certified as one of the 115 “Ultimate World-class Souvenirs” sponsored by the Japan Tourism Agency, and has been certified as a “Northern Brand 2014” (Sapporo Chamber of Commerce and Industry) for in-flight meals on international flights.

Nanyo Jam (King of cherries)

Gassan Nishiki Jam (No. 1 in sugar content, queen of cherries)

Summit Jam (Japan’s largest egg, unique flavor)

◆Click here to purchase “frozen cherries” and “frozen cherries” for jam

frozen cherries
140g, 160g

Value frozen cherries
500g, 1kg

For processing
frozen cherries

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