Cherry Arrowroot Jam (Vegan + Gluten Free)

Acerola Cherry Jam sandwiches

This year, the acerola cherry (Barbados cherries / West Indian cherries / Wild Crepe Myrtle cherries / Malpighia Emarginata) bush in our compound bore way too many juicy, red cherries. Even after making squash, syrup, curry and pickles, there were plenty left to spare.

Homegrown Acerola Cherries

My husband brought in some freshly dug arrowroots. Seeing them, an idea flashed across my mind. I was having a bit of arrowroot powder in stock, which I was saving for an emergency – arrowroot soup is excellent for curing stomach ailments. Ripe acerola cherries are watery and quite sour, because of their high vitamin C content. I decided to combine the two to cook some cherry arrowroot jam. The jam when done, proved to be absolutely delicious. The tanginess of the cherries was beautifully softened by the arrowroot and the watery cherry pulp had jelled and set magnificently to perfection. There was no need whatsoever to use citric acid, colors or gelatin. A perfect recipe had emerged, which I now gladly share with you. Do cook and enjoy!

Acerola Cherry Jam

Print Recipe

Cherry Arrowroot Jam Yum

Sweet and tangy, delicious and healthy jam, free of gelatin and artificial colors.

Prep Time

30 minutes

Cook Time

20 minutes

Passive Time

2 hours

Servings

servings

Ingredients

• 500 gm ripe acerola cherries
• 360 gm sugar
• 50 gm arrowroot powder

Prep Time 30 minutes Cook Time 20 minutes Passive Time 2 hours Servings servings Ingredients 500 gm ripe acerola cherries 360 gm sugar 50 gm arrowroot powder

Instructions

To prepare:

1. Wash and drain the cherries.
2. Put them in your food processor and grind to fine paste in 2 or 3 batches.
3. Use a close-meshed stainless steel strainer to sieve and squeeze out all the pulp.
4. Discard the pomace (fruit solids) and transfer the pulp into a thick bottomed vessel.
5. Tip in the sugar and the arrowroot powder. Use a beater or hand blender to mix thoroughly.

To cook:

1. Set the vessel on high heat. Stir continuously.
2. Once it comes to a boil, turn down the heat.
3. The arrowroot will start to thicken. Take care to keep on stirring. The jam should not stick to the bottom or burn while cooking.
4. Let the jam cook on low heat for 10 minutes. Switch off the heat and let cool naturally (it may take an hour or two).
5. As soon as it is cool, transfer to a clean, airtight glass jar. Store in your refrigerator (if you are storing at room temperature, just top up the jam with a teaspoonful of vinegar). Enjoy!