Homemade raw cherry jam
Nothing makes me happier than making all the jam we need from homegrown berries and fruits. You can make this delicious raw cherry jam with fresh or frozen berries.
- Granulated sugar
- 5 eggs
- 2 cups (5 dl) wheat flour
- 4 1/4 cups (1 liter) milk
- a pinch of salt
Cherry jam is so delicious. I make mine raw which means that you don't need much gelling sugar or even regular sugar to make it taste good. You can make this raw cherry jam with fresh or frozen berries.
I often freeze whole cherries without removing the pits first. It's easy to pick large amounts of cherries but they will ferment quickly if you leave them out and don't pit them in time. Put them in large bags in the freezer and shake them a few times while they are in there, so it's easier to get the number of cherries you need for your raw cherry jam.
Pit the cherries and mash them with the amount of sugar you want. Try making it with frozen berries if you want, it's really good. All you need to do is to pit the cherries before freezing them, or let them thaw a little and then pit them.
Pancakes and raw cherry jam is just the best combination. This is how I make my pancakes:
Whisk eggs lightly and add wheat flour.
Add a little bit of milk at a time and stir so that you don't get any clumps, then pour the rest of the milk and some salt.
Fry in a pancake skillet or a regular pan a few minutes on each side, use butter to grease the pan.
Raw cherry jam tastes just as nice on fresh scones as in a bowl of yogurt or on your favorite pancakes. Enjoy!
Recipe: Sara Bäckmo
Photo: Maria Fors Östberg