Sour Cherry Jam
On a recent trip to Michigan, I visited King Orchards in Central Lake. I got a 10 pound bag of pitted, frozen sour cherries. I came home and divided them into smaller packs. I am going to have a lot of fun cooking with them. I started by making a batch of sour cherry jam.
This may be one of my favorite jams ever!!! Thinking I made need to make another batch….
Here is the recipe. Enjoy.
Classic Sour Cherry Jam
4 c. chopped pitted sour cherries, about 2 lbs.
1 box powdered pectin (1.75 oz.)
5 c. sugar
Wash jelly jars and lids and keep warm until ready to use. Place a large pot of water, with a rack, on to boil for the water bath. In large saucepan combine cherries with pectin. Bring to a rolling boil, stirring often. Add the sugar and bring mixture back to a rolling boil, stirring often. Once the mixture gets to a full, rolling boil, cook for one minute longer, stirring constantly. Remove jam from heat and skim off any foam. Ladle hot jam into hot jars, filling to about 1/4 inch from the top. Wipe off rim and screw on the lids. Repeat with remaining jam. Process in a hot water bath for 10 minutes. Turn off heat and let jar sit in the canner 5 minutes before removing. Remove from water bath and allow jars to cool. Yield: about 6 half pint jars of jam.
Recipe Source : NCHFP
