tart cherry jam
This recipe has won two blue ribbons for me at State Fairs. I first entered it in the Minnesota State Fair when I lived there. Now that I live in Florida, I entered it here this year and won first place. The cherries are key!
yield
6 to 7 half pint jars
prep time
4 Hr
cook time
45 Min
method
Canning/Preserving
Ingredients For tart cherry jam
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3 lbsour cherries, stems discarded, pitted and chopped making 4 cups of finely chopped cherries
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4 3/4 csugar
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1 pkgsur jell
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1/2 tspbutter
How To Make tart cherry jam
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1Wash Cherries
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2Remove stems and pits from cherries
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3Chop Cherries
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4Place exact amount of cherries (4 Cups) into a 6 or 8 quart saucepan.
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5Measure exact amount of sugar into a separate bowl and set aside.
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6Stir 1 box of pectin into fruit, and add 1/2 tsp. of butter.
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7Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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8Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat.
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9Ladle quickly into prepared jars, filling to 1/4 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars from canner and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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