Friday, August 3, 2012

Cherry Jam Recipe

The fruit trees are absolutely loaded with fruit this year!  I've made 3 batches of cherry jam and will be making another batch or two today. We've also pitted and frozen enough sour cherries for several pies this Fall and Winter.

I decided to try a batch with low sugar pectin. I have to say it has an odd consistency. So now I'm back to my favorite recipe with regular pectin.

Homemade Cherry Jam
from the CherryCorners kitchen

You will need a canning kettle with rack, jar lifter, tongs, wide mouthed funnel, seven 8 oz. canning jars, the same amount of jar rings and seals, ladle. 

Start with 3 lbs Sour Pie Cherries (after weighing the cherries pit and chop them) I coarsely chop for a chunky texture, but you can chop them finely for a smoother texture. Just remember to pulse if you are using a food processor, cherries are chopped not pureed. Follow the measurements below exactly or you jam may not set.

4 cups of chopped sour cherries

4 3/4 cups sugar

1 box of pectin

!/2 teaspoon butter or margarine

Bring the water in your canning kettle to a simmer. Wash jars, bands and seals in hot soapy water, rinse well. Set empty jars on rack in canning kettle to heat. Pour boiling water over assembled lids in saucepan. 

Measure sugar into a separate bowl.

Measure the exact amount of  chopped cherries into a 6-8 quart saucepan, stir in 1 box of pectin, add 1/2 tsp of butter or margarine (to prevent foaming). Bring mixture to full rolling boil (does not stop boiling when stirred) on high heat, stir constantly. 

Quickly stir in sugar. Bring back to a rolling boil and boil 1 minute, stirring constantly. Turn off heat and skim off any foam. (there shouldn't be any foam if you added the butter)

Remove 1 jar from canning kettle, drain the water out of jar and fill to within 1/8 inch of top. Wipe jar rim and threads with a a damp paper towel or cloth. Remove a 2 piece lid from saucepan or water and screw on tightly to jar. Place jar back on rack in canning kettle.Repeat until all jars are full (you should have seven 8 oz. jars of jam). Make sure water covers jars by 1 or 2 inches. Cover, bring to a gentle boil. Processing time varies by altitude. Following chart below, boil gently for recommended time. Remove and cool upright, let stand at room temperature for 24 hours.

Processing time for jam by altitude:

Sea level to 1,000 feet : 10 minutes
1,001 to 3,000 feet     :  15 minutes
3,001 to 6,000 feet     :  20 minutes
6,001 to 8,000 feet     :  25 minutes
8,001 to 10, 000 feet  :  30 minutes

Happy canning!