Sour Cherry Jam

I hate when I follow a recipe against my better instincts.

The recipe in question was good except for one major point – it called for pectin when you rarely need pectin for good jam. Because I have never made sour cherry jam before I followed instructions, and the jam is waaaaayyyy too thick. Ridiculous. Otherwise it tasted good, but the cherries lose their sourness and become sweeter, which I guess is the point, but I like eating them raw!

sourcherries-bathtime

Cherries taking a bath before pitting

Chica lent me her cherry chomper… the best one-trick gadget ever, and it’s cute!

chomper

Isn’t this the best? He’s so happy I almost forgot I was pitting hundreds of cherries! 😉

Anyway, here’s the recipe, which will be good next time, without pectin!

Ingredients

2 quarts sour cherries (about 6 cups cherries)

3 cups granulated sugar

Wash and pit the cherries, smash with a potato masher, mix with sugar in dutch oven and bring to a boil for at least 20 minutes, skimming pink foam occasionally. Keep cooking it another 5-10 minutes or until it thickens. Some people use the cold dish test (put a small dish in the freezer and pour a little jam on it to see if it gels, then it’s ready), but I use the spoon test. Run your finger down the back of the spoon, if the line holds in the jam it’s ready.

Pour into jars and process in usual hot water canning method for long term storage or just put them on the counter and wait for the vacuum-seal ping sounds from the lids and then keep refrigerated and use within a few months. The jam will be much darker than the cherries when done.

cherriescooking

Double, double toil and trouble, fire burn and cauldron bubble…

scjars

Made 3 half-pints and 3 quarter-pints

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