I have only started making this berry cherry jam a few months ago but, hand on heart, we have not been without it since then. We love cherries and we love berries and eating our toast in the morning with some of this amazingly beautiful spread has already become somewhat of a habit.
Plus, making a homemade jam feels so good. I don’t know exactly what it is but it has an enchanting nostalgic feeling about it. Like I am doing something which my grandmother used to do and it feels wonderful.
No refined sugar in this jam
Although, of course, my grandmother’s jam was full of sugar, which this berry cherry jam definitely isn’t. There is no refined sugar here but despite that, the jam is wonderfully fruity and sweet with great consistency.
The other point of difference is also huge – this recipe takes me about 10 minutes to make which I think is super speedy. The amount of ingredients set out below makes a whole jar and, like a lot of recipes on this site, is really simple and amazingly versatile. All that in 10 minutes = a winner, in my mind!
Quick microwave jam
So simple, in fact, that I make this berry cherry jam in the microwave. Yep, that’s right. No pots or stove top required for this recipe, and there’s also very little stirring needed. Just how I like it.
Serving ideas for your jam
OK, I agree, you probably don’t need to be told how to eat jam! On toast or bread for breakfast is obvious, but have you thought of these?
- On gourmet crackers with some homemade nut butter = your own homemade PB&J sandwich, just much much healthier! (Check out the image below.)
- On some beautiful fluffy homemade spelt buttermilk scones (recipe coming shortly) = best afternoon tea. (Have a look at the first photo at the top of this post.)
Awesome berry cherry jam
- 100 g strawberries, roughly chopped
- 150 g cherries, fresh or frozen and defrosted, pitted and halved
- 1 tbsp natural sweetener, like this one
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1/2 tbsp cornflour
- Place all the ingredients, apart from corn flour, into a large microwave proof bowl that can be covered with a tight lid and stir until just combined.
- Cover the bowl with a lid (I use a Tupperware bowl with a lid which allows steam to escape) and place on a plate which is larger than the bowl in diameter – the jam tends to overrun.
- Microwave on 90% power for 2 minutes 50 seconds.
- Take the bowl out of the microwave, mush up any large fruit pieces with a fork and add the cornflour. Mix well.
- Place the bowl back in the microwave (with its lid on) and microwave on 90% power for 2.5 minutes.
- Take the bowl out, carefully take the lid off (the mixture will be hot) and check if any further larger bits of fruit need mushing up. Let the jam cool down.
- When cool enough to handle, pour the jam mixture into a clean glass jar, cover tightly with a lid and store in your fridge. It should last at least 2 weeks.
- Raspberry blackberry jam – use blackberries instead of cherries and raspberries instead of strawberries. Yum! We love this variation.
- Strawberry raspberry jam – substitute raspberries for cherries.
…. You get the idea!!
You could try other soft fruit, like ripe mango, but if you’re using frozen fruit (like mango, for example, which is frozen just ripe and not particularly “mushy”) or harder fruit (like pineapple pieces), be warned that the jam will have a different consistency and will probably contain bigger pieces of fruit.
Otherwise, go crazy and substitute other soft fruits. This recipe is perfect for using up those fruits which are looking a little sad and limp.
This recipe is based on a recipe for strawberry and cherry compote from James Wong’s awesome cookbook 10-a-day the easy way.