Sour Cherry Jam -- from Food in Jars: Preserving Food in Small Batches Year-Round by Marisa McClellan

3 lbs sour cherries, pitted
3 cups sugar
1 (3-oz) packet of liquid pectin
1 tsp of Cherrywood-smoked cardamom (from Max's Degrees, my addition to this fine recipe; add the spice of your choice, if you want to. Spice is entirely optional.)


  1. Place pitted cherries, sugar, and cardamom in large pot. (Prepare your canning supplies now as well).

  2. Bring to boil, then keep bubbling for 20 minutes. Skim foam occasionally.

  3. Add pectin and boil for 5 minutes more. The jam should looking like lava.

  4. Transfer jam to prepared mason jars. Wipe the rims, add lids and rings. Water bath for 10 minutes.

Yield: 3 pint jars -- or 2 pint jars, 2 half-pint jars, 2 quarter-pint jars.

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