Sour Cherry Jam
Sour cherry jam has a bold, tangy flavor that captures the essence of pie cherries in a sweet, spoonable preserve. Made with fresh or frozen sour cherries, this jam sets beautifully and is perfect for spreading on toast, layering in cakes, or dolloping on yogurt.
Servings: 16 servings, 2 half pint jars
Equipment
Ingredients
- 3 lbs sour cherries about 2 1/2 lbs pitted, or 5 cups pitted fruit
- 2 tbsp Lemon Juice Juice of 1 lemon
- 2 cups sugar adjust based on preference
Instructions
- Pit and prepare cherries. Place in a heavy-bottomed pot with lemon juice.
- Bring to a boil, reduce heat, and simmer for 20 minutes, stirring frequently.
- Add sugar (and pectin if desired), stir to dissolve, and continue cooking for 25-30 minutes until jam thickens.
- Test for gel stage on a plate that's been chilled in the freezer, or with an instant read thermometer. This jam is done at 220 °F at sea level, but the finish temperature drops by 1 degree for every 500 feet above sea level. For example, at 1000 feet in elevation, it'll finish at 218 °F.
- Ladle jam into sterilized jars, leaving 1/4 inch headspace. Remove bubbles and wipe rims.
- If canning, process in a boiling water bath for 10 minutes, or 15 minutes if above 6,000 feet in elevation.
- Let cool, check seals, and store in a cool, dark place.
Nutrition
Calories: 150kcal | Carbohydrates: 39g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 0.3mg | Potassium: 191mg | Fiber: 2g | Sugar: 36g | Vitamin A: 55IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 0.3mg