It’s like a bit of cherry pie in every bite. Jam on toast has never tasted closer to the well loved desert. And this canning jam is easy as pie, even for the novice canner.
Unlike the sweeter varieties, sour cherries are a breeze to pit. So preparing this jam is a matter of a little gouge with the finger and a pop of the pit, a course chop, and the recipe is on its way.
We enjoyed using this jam in some experimental mini pies with leftover dough from a real-deal cherry pie. It worked well for a quick sweet treat.
As with all canning processes, set out all supplies ahead of cooking. Use fruit that is fully ripe for proper acidity level, and discard any fruit that is marred by insects or significantly browned.
This recipe and method is a double batch, which has been made multiple times with good results. Often, jam recipes call for not doubling, and this is true because boiling times change based on amounts processed. So, the key to success in this double batch, designed to efficiently fill a standard seven space canning pot, is to follow the recipe and timing exactly.
~Sour Cherry Jam~
8 c sour cherries, pitted and chopped
9 1/2 c sugar
2 packages pectin
1 T butter
7 pint jars, new lids and bands
Yield: 7 pints (plus a little extra for immediate tasting)
~Set out and have ready: funnel, jar lifter, large spoon, cloth to set hot jars, clean cloth for wiping jar rims.
~Rinse cherries; pit and chop cherries, measure and place in a large sauce pot.
~Fill canning pot and place all jars inside, setting burner on high to boil; this sanitizes, heats them for jam and gets your water going.
~Measure sugar into large bowl and set aside.
~In a small bowl, place lids and bands, ready to pour boiling water over to soak.
~Add pectin and butter to cherries and combine; turn on high heat and be ready to constantly stir.
~While stirring and checking mixture, remove hot jars to a towel and pour boiling water over lids and bands.
~Bring cherry mixture to a full rolling boil (a boil that does not lessen when stirring) while stirring and scraping bottom of pot; stir in all sugar.
~Return to a full rolling boil, careful not to get splattered, using oven mitt or large lid to shield yourself; boil for timed 3 full minutes, again constantly stirring and scraping bottom.
~Remove jam from heat and immediately pour into prepared hot jars using funnel; leave 1/4 in headspace.
~Using a clean cloth dipped in the boiling water bath, wipe rims of each jar (even a speck of fruit unseen on the rim can compromise sealing); secure lids with bands finger tight.
~Place pints in boiling water canner for 10 minutes; remove back to towel and tighten bands when cooled enough to touch.
~Let stand without movement for at least 12 hours.
~Love from our kitchen to yours! Gina@ Soul & Stomach~