cherry jam
(3 ratings)
Well here is my second batch of goodies that I made from my 10 lb bucket of sour cherries. Of course, this jam is super easy to make and doesn't take too much time. It is another beautiful jar of jam and I look forward to having some of this cherry jam on a toasted English muffin tomorrow morning with a good cup of hot coffee for breakfast. This is another recipe from my Blue Book --guide to preserving. Hope you enjoy.
(3 ratings)
yield
7 - 8 half pints
prep time
30 Min
cook time
25 Min
method
Canning/Preserving
Ingredients For cherry jam
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1 qtor (4 cups) chopped and pitted sweet or sour cherries
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4 - 5 csugar
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2 Tbsplemon juice (use only with sweet cherries)
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2 pkgor pouches ball liquid pectin
How To Make cherry jam
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1First chop your cherries up in a food processor or by hand. I coarsely chopped mine. -
2Combine cherries, sugar and lemon juice (if needed) in a large saucepot. Bring to a boil, stirring until sugar dissolves. Stire in liquid pectin.
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3Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if neccessary. (I did have to do this.) Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
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4Process 10 minutes in a boiling-water canner. Then remove and place on counter to cool. Let sit overnight and the check lids again; tighten if necessary and label your jars.
- 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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