Sour Cherry Jam

Sour Cherry Jam

Sour Cherry Jam

My great-grandma used to make this cherry jam, and grandma still does. It is 100% pure natural goodness, there isn’t even any artificial pectin added. During the making of this jam a lot of cherry juice will be produced which you can also pasteurize into a syrup the same way as the jam.  The syrup is lovely in teas, or as a soak for cakes, or just with water for a cherry flavored drink. My favorite is adding it to a hot cup of black tea.

Sour Cherry Jam
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Jam

Ingredients
  • 10 cups sour cherries, pitted (to quickly pit them use a bobby pin, insert the looped end into the cherry and extract the pit)
  • 5 cups sugar
  • 1 tablespoon fresh squeezed lemon juice

Instructions
Prepare your jars
  1. Prepare your jars according to the instructions provided by the manufacturer. Typically this involves beginning with clean jars and then pouring boiling water into them and over the lids and seals. They then dry and are ready for canning.
Prepare the cherries
  1. In a large and deep pan over medium heat, add the cherries and sprinkle with the sugar. Stir and bring to a boil.
  2. Add the lemon juice, reduce the heat and simmer for approximately 1 hour. Lots of juice will come out of the cherries. Take about 3-4 cups or 1 liter of the juice out but ensure you still have some juice in the pan as we don’t want it to dry right out.
  3. Continue to simmer for another 1 hour.
  4. With a potato masher, masher the cherries. Remove a 1 teaspoon sample of the cherries onto a plate and allow to cool. If lots of juice has run out of the sample, it will need to cook longer. You want the sample be the same consistency as jam.
  5. At this point you may need to simmer for another hour or so, as I did. How long you simmer for will depend on the level of heat you have, the size of the cherries, their juice content etc. Keep testing 1 teaspoon samples every 15 minutes or so.
  6. When the jam is ready, add it to your pre-washed and sterilized jars.
  7. Wipe the edge of each jar top with a clean wet cloth to ensure no jam is on it.
  8. Add the seal and metal band to each jar and tightly close.
  9. In a large deep pot lined with a piece of cloth (to prevent your pot from getting damaged and the jars from banging together), place the closed jars and then fill water around them until the water is an inch or so below the metal band.
  10. Bring to a boil for 20 minutes.
  11. Remove from the pot, turn them upside and allow to cool completely. After they are completely cooled (and not before) the lid for each should be completely vacuumed shut – press in the middle of the top, it should not “pop”.

The initial cooking of the cherries - lots of juice will be produced

The initial cooking of the cherries – lots of juice will be produced

They cherry jam is ready to be jarred.

They cherry jam is ready to be jarred.

Sour Cherry Jam

Sour Cherry Jam