Sour Cherry Jam
Monday, February 24, 2014
Hello Sparkfamily! I will be canning Cherries this evening and I would like to share my recipe with you so come on in and take a look!
4 pounds of pitted and mashed sour cherries, which should yield about six cups of jammable fruit
3 cups sugar
1 packet liquid pectin (that's half a box)
Put three pint jars or six half pints (or some combintion thereof) in your canning pot and bring to a boil.
Combine fruit and sugar in a heavy, non-reactive pot. Bring to a boil and let bubble for a good twenty minutes, occasionally skimming the foam from the surface of the fruit as it develops. Add the pectin and boil for another five minutes. You want to cook it until it looks like boiling sugar - thick and viscous.
Kill the heat, fill your jars, wipe rims, apply the lids and rings and process in the hot water bath for 10 minutes. Remove jars from water and let cool on the countertop. When the jars are cool (I typically wait until overnight), remove the rings and test the seal by picking the jar up by the lid. If it stays put, your jars are good to store indefinitely.
I love the flavor of sour cherries, so I didn't add a drop of extra flavor to this jam. However, you are welcome to spice things up with cinnamon, nutmeg, cardamom, vanilla or orange (or anything else that your little heart desires! Enjoy!
Making something from scratch and from your heart makes a beautiful gift so share your heart with someone today! Hugs, Rose:)