Sour cherries are oh so fun to work with! On their own they are tart little gems that need some sugar to sweeten them up. What a grand surprise when my neighbour was out picking some at her friend’s farm just outside the city one day and knock knock knock on the back screen door there was an ice cream pail full just for me.
I had not worked with sour cherries before, but was super excited! What should I make? Pies, tarts, chutney, jam or jelly were all on the immediate list. They were plump and well ripe so I needed to deal with them quickly. Since it was canning season I settled on some chutney and some jam. Yum yum and super yum!
Now to prepare the cherries you need to remove the pit which did not seem like a good time for my Hubby. I had roped him into helping out because, well he just loves to do tedious things like removing pits from small sized cherries. Did I mention in previous posts that he hates the process of things? Well he does. He was all keen on the cherry jam idea so I gave him a straw and said get at it. The whole straw to push the pit out technique works wonders! A definite time saver, however I prefer the scoop technique with the end of a lobster fork. It just pops those pits out!
Being no stranger to making jelly and jams I would slot the canning into the one of the grape harvest rounds of preparing the preserves.
Sure you need to wash the stock pot for what seems like a million times, but the water and jars are all ready at the same time. I like to bulk can is an understatement. I see those posts where someone has made 4 jars of jam and called it a day. I just don’t see myself doing that. Maybe is it because everything seems to ready at the same time. At least 7-8 hours of canning is beginning to be the norm and if everything is done by midnight what a bonus! Now don’t be discouraged and think you need run a marathon cannery. Go at your own pace and enjoy.
I ended up making some regular sour cherry jam along with another batch which included the addition of some fresh purple basil that was just outside in the herb garden. If adding basil for a fresh take on the classic, add it in the jam just before pouring into the jars.
Hope you enjoy making your own creation of sour cherry jam to spread some love on toast, biscuits, cheese, poultry, pork or to include in your favourite dessert.
Custom Sour Cherry Jam
Sour cherry jam delight!
- 4 cups pitted and chopped sour cherries
- 1 package of powder pectin
- 1/2 tsp butter
- 5 cups of sugar
- Combine the chopped cherries, pectin and butter and stir. Bring to a rolling boil.
- Add all the sugar and bring back to a rolling bowl and stir until all sugar is dissolved.
- You can test the consistency of the jam by placing a small amount on a metal spoon that has been left to cool in the freezer.
- Place the jam in the clean hot sanitized jars, leaving approx 1/4 -1/2 inch from the top. Wipe the rim of the jars so they are free of any jam spills. Place the lids on the jars and tighten the rings on until finger tight.
- Place the jars in a boiling hot water bath for 10 minutes to process.
- Remove and let sit for 24hrs and until the lids are sealed.