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.
Anonymous( )Anonymous This account has disabled anonymous posting.
OpenID( )OpenID You can comment on this post while signed in with an account from many other sites, once you have confirmed your email address. Sign in using OpenID.
Account name:
If you don't have an account you can create one now.
HTML doesn't work in the subject.


Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.

Most Popular Tags

Powered by Dreamwidth Studios

Style Credit

Expand Cut Tags

No cut tags