Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys canned cherry jam, gluten, dairy, egg, soy & nut-free. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Vickys Canned Cherry Jam, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Vickys Canned Cherry Jam, Gluten, Dairy, Egg, Soy & Nut-Free is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook vickys canned cherry jam, gluten, dairy, egg, soy & nut-free using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Canned Cherry Jam, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Get 1 (680 g) jar pitted Morello cherries in syrup
2. Take broken down the ingredients are:
3. Get 360 g pitted cherries in syrup, drained (2 cups)
4. Take 360 ml syrup from canned cherries (1.5 cups)
5. Prepare 300 g granulated sugar (1.5 cups)
6. Take 1 tsp vanilla extract or almond extract
7. Make ready juice of 1 whole lemon

Steps to make Vickys Canned Cherry Jam, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Put the syrup, sugar and vanilla / almond extract in a heavy bottomed pan and cook for 10 minutes on a medium-low heat
2. Add the cherries (I like to leave them whole but you can halve them if you like) and cook for a further 20 minutes until broken down and thickened. The liquid needs to reduce by a 3rd
3. Add the lemon juice, stir in and take the pan off the heat
4. Take a small spoonful of the jam and put it on a cold saucer. Let it cool a minute then push it with your finger. If the jam wrinkles as it slides across the plate, it's done. If not, put the pan back on the heat and check again in 5 minutes
5. Pour into a hot, sterilized jar and let cool before keeping in a dark place
6. Using fresh Morello or sour cherries, use twice the weight of the pitted cherries in sugar, mix together in a pan and let sit overnight. In the morning heat on medium-low until thickened as before, adding the lemon juice at the end

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