Cherry Arrowroot Jam
Sweet and tangy, delicious and healthy jam, free of gelatin and artificial colors.
    Servings Prep Time
    20servings 30minutes
    Cook Time Passive Time
    20minutes 2hours
    Servings Prep Time
    20servings 30minutes
    Cook Time Passive Time
    20minutes 2hours
    Ingredients
    • 500gm ripe acerola cherries
    • 360gm sugar
    • 50gm 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!