Cherry and apple jam

Preparation time:
10 mins
Cooking time:
40 mins
4 cups (1 tablespoon per serve: as an accompaniment)
Frozen pitted cherries, defrosted, will work just as well as fresh cherries in this recipe.


500g fresh cherries, pitted, chopped
700g Granny Smith apples, peeled, cored, chopped
125ml (½ cup) unsweetened apple juice
185ml (¾ cup) apple juice concentrate or ½ cup granulated sugar substitute
1 cinnamon stick
2 tablespoons Jamsetta* jam-setting mixture

The apple juice concentrate has been used instead of sugar as a low-GI option in these jams. This means they have no added sugar, apart from a small amount in the Jamsetta. Apple juice concentrate is available in the health-food section of supermarkets or from health-food shops.


1. Put the cherries, apple and apple juice in a medium heavy-based saucepan. Bring to a simmer over a medium heat. Reduce heat to low

and cook, covered, stirring occasionally, for 20 minutes or until apple softens. Using a potato masher, mash the cherries and apple.

2. Increase heat to medium. Add the apple juice concentrate and cinnamon stick to the pan. Bring to a simmer, stirring. Cover and cook for 10 minutes. Add the jam-setting mixture and cook, uncovered, stirring often, for 5 minutes or until the jam thickens and sets. Remove and discard the cinnamon stick. Using the potato masher, mash again.

3. Remove pan from the heat. Using a metal ladle, spoon hot jam into 4 x 250ml (1-cup) sterilised jars . Seal and turn jars on their lids for 3 minutes to sterilise the lids. Turn the jars the right way up. Set aside to cool before labelling and dating.

  • Author:
  • Stylist: Marie-Hélène Clauzon
  • Photographer: Ben Dearnley

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