Posted on 06/08/2013

Photo taken on June  8, 2013

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The Jeweled Jar Bounty - Cherry Jam Recipe

The Jeweled Jar Bounty - Cherry Jam Recipe
The rewards of the effort to be put away for a winter day when the taste of amazing fruited spread on a piece of toast will rekindle summer.

2 quarts of pitted bing cherries
juice of 1 lemon
1 pkg Sure Jell or MPC pectin
1/4 tsp butter
7 cups of sugar

Here is where the investment in a cherry pitter pays off! Pit your cherries and then cut them in half, place in a heavy non reactive pot and add your lemon juice, butter and powdered pectin. Stir and bring to a full rolling boil over medium heat. A rolling boil cannot be stirred down. At this point, you can use a potato masher if you want and smash your cherries a bit more. Some recipies have you chop your cherries or grind them but I personally like to see the fruit on my toast so I just cut them in half and mash them a bit.

Once they reach a rolling boil, stir in your sugar, bring them back to a rolling boil again and cook for 1 minute at sea level, 2 minutes at altitude 1000-3000ft. and 4-5 minutes above that altitude.

Ladle your jam into steril jars and cap. I invert my hot jam jars on a soft cushioned towel for ten minutes then turn them back right sides up. All my jars seal and I never have a fail

Using a permanent marker I write the name of what was canned and the date on the lids when they cool.

I'm thinking, another batch of jam this morning, a fresh cherry pie or two and maybe can up the rest of the cherries this winter! I like to can whole pitted cherries in a light syrup, water bath canner method, to use as I see fit when I want something with cherries in it.