Tart Cherry Jam

I haven't heard of tart cherry jam much, but decided to try it since I expect to have a glut of cherries from my tree. I am astounded at how good it is. The tartness, astringency, and modest sweetness combine with that drupe flavour in a beguiling way.

Ingredients

For 3 pints

  • 1000 g tart cherries
  • 650 g sugar
  • 1 package pectin
  • 1/4 tsp almond extract (optional)

Steps

  1. Combine cherries and sugar and let macerateovernight.
  2. Fill a canning kettle with water to the appropriate level and bring to boil. Reduce heat and keep ready at the boil until the jam is ready. Sterilize canning jars and lids.
  3. Put the cherries in a pot with at least three times the capacity of the batch.
  4. Bring batch to a boil. Keep at the boil, stirring occasionally, until the batch reaches 215 °F.
  5. Add the pectin.
  6. Continue to cook, stirring frequently, until mixture reaches the jellying point, around 221 °F.
  7. Remove from heat, then stir in the almond extract.
  8. Can and seal jars in canning kettle 10 minutes.

Variation: Sweet Cherry Jam

Steps

  1. Substitute sweet cherries for the tart cherries.
  2. Add 25 g (2 tbs) lemon juice with the pectin.
Dish Types
Jams
Main Ingredients
Cherries