Using the traditional flavours one expects from a bakewell tart, I made this bakewell jam. It is perfect to use with scones, toasted bread, or even to sweeten your oats.
Head straight on to the Recipe For ♥ Bakewell Jam ♥
Bakewell Jam
I was on a mission to bake scones with cherries. However, as cherries were out of season I bought some frozen ones. The quality is great, and of course they are cheaper than buying fresh. This is because they are the excess from the short harvest. And, they might not be perfectly shaped! I can say that my scones were an utter failure, no matter how many times I made them. But the bakewell jam I made to go with them was delicious. I used the sweet cherries as the base, and almond extract to mimic the flavours of a bakewell tart. The method for this jam is one of the easiest I have come across. And the ingredients are so versatile that you can make small batches whenever you have frozen fruit.
Using pectin
The main chemical component of pectin is galacturonic acid. This is a sugar acid derived from galactose, first isolated in 1825. Most commercially produced pectin comes from citrus fruits. So, when making jams and marmalades using citrus, one does not need to add pectin. The pectin I use comes from apples, and is light brown in colour. This colour does not in any way affect the colour of the jam. Pectin is an edible gelling agent used also for jellies, dessert filling, sweets and even some medications. It can also be used as a good stabiliser in fruit juices and shelf based milk drinks. Other than citrus fruits and apples, pectin can be sourced from carrots, cherries, gooseberries, grapes, guavas, pears, plums, quince, rosehips and strawberries. Of course, pectin being fruit derived means it is also a source of dietary fiber.
Take a look at this inspiring recipe for ♥ Bakewell Jam ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Bakewell Jam
Ingredients
- 170 g frozen sweet cherries
- 40 g honey
- 5 mls almond extract
- 5 g pectin
Method
- Place the cherries, honey, and almond extract into a medium sized saucepan
- Place on a high temperature and as soon as the cherries have defrosted, mash them lightly with a potato masher
- Bring to the boil, stir in the pectin and reduce the temperature
- Leave to simmer for 30 minutes, stirring occasionally
- Set aside to cool slightly before placing into a sterilized glass jar
- Allow to cool completely before placing the lid on and refrigerating
Notes
See the links below for blog posts I published on September 9:
- 2022: Onion Gravy
- 2020: YBG: You’ve Been Gifted
- 2019: Cherry And Blueberry Strudel
- 2018: Eyes Like Mine
- 2015: Road Tripping
- 2013: Chicken And Kiwi Salad
- 2012: Roger Stowell Answers Questions For The Blog
- 2011: Sticky Chicken Wings
- 2010: Pasta With Mushrooms, Bacon And Tomato
This is a lovely sounding recipe, Tandy. Thanks for sharing it.
My pleasure 🙂
Ohh I bet this is fabulous jam!
It did not last long in our house 😉
What a great idea
thanks!
wow This looks so perfectly jellied! Love that deep golden scone too, Tandy. The pectin we have here usually made with citrus.
I am sure it will work the same, but if I see some in the shops, I will buy to bring home with me to test 🙂
The cherry jam looks well made, and I love its deep, dark color, almost resembling plump plums.
The scones are also impressively tall.
That was the only thing about the scones that was successful 😉
That jam looks positively luscious! And so simple, too. I must make this while I still can with fresh summer cherries, but also file it away as an option for frozen, too.
Let me know how it works with fresh cherries 🙂
Your scones might not have been as successful as you’d like, but at least this jam is the winner!
Thanks Ben 🙂
This jam sounds and looks delicious – and it needs only 4 ingredients!
This is why I love this recipe 🙂
This looks delicious. I’ve made three different kinds of jam this summer and I’m tempted to try this one as well. Thanks for sharing the recipe.
Amalia
xo
Let me know if you do!
The jam looks so rich and thick and simple to make. Thanks for this recipe Tandy.
My pleasure Judee 🙂
I do love using frozen fruit in my cooking. after all it is just fresh fruit that may be a bit out of shape or colour! Great jam!
sherry
I always have frozen fruit in my freezer, and as I use it in smoothies it matters not what it looks like 🙂