Sour Cherry Jam -- from Food in Jars: Preserving Food in Small Batches Year-Round by Marisa McClellan
Ingredients
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.)
Directions
Yield: 3 pint jars -- or 2 pint jars, 2 half-pint jars, 2 quarter-pint jars.
Ingredients
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.)
Directions
- Place pitted cherries, sugar, and cardamom in large pot. (Prepare your canning supplies now as well).
- Bring to boil, then keep bubbling for 20 minutes. Skim foam occasionally.
- Add pectin and boil for 5 minutes more. The jam should looking like lava.
- 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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