Making cherry jam with natural pectin question

[J R]

Hello
My grandmother in France used to make cherry jam using just
cherries and sugar. She would cook this mixture dor days and days
until the water cooked off and the natural pectin in the fruit made
it thick enough for jam. Has anyone tried this? How can I do this. I
would ask my grandmother but she has alzheimers and is in France so
she cannot help me with my questions. Any info would be great. Thanks

Chantal

[LGUYNUP]

Matha Stewart's recipe for cherry jam just uses cherries and sugar. I've
made it twice and the second time cut back a little on the proportion of
sugar to cherries--liked it better.

LGu...@aol.com

[Barbara Gibson]

Chantal:
I hope this the recipe you are looking for:
Barb Gibson

Cherries Preserves:
Wash, stem, seed and place in pot in layers:
cherries
pound for pound with
sugar
If cherries are very sweet 3/4 pound sugar will suffice. End with a
layer of sugar on top. Let the cherries stand covered 8 to 10 hours.
Then bring this mixture to a boil, stirring frequently.
Simmer until tender - about 20 minutes. If the juice seems too thin,
skim off the cherries and place them in sterile jars. Simmer juice
until it thickens, then pour over over cherries.
Seal and process.