Tart Cherry Jam
“Life is just a bowl of cherries!”
Which do you jam on, whole wheat or white toast?
You folks out there living in
Washington, Utah, Idaho and make me green with envy about those red cherries! You are the lucky ones who live in the states that produce 70% of the cherries (sweet and sour) grown in the Oregon U.S.
Years ago we had a couple of tart cherry trees of our own and who knows what disease got them; maybe it was just old age! I loved them though for making jam and baking pies and other goodies. There was a cherry orchard nearby which closed right after our trees died, making it nearly impossible to find tart cherries around here. We have to drive up to
Wisconsin or for them. Michigan
My story gets sadder. This year the cherry season was only a week-end long in
Southern Wisconsin as there was a late heavy frost which meant very few cherries were for the picking. Unfortunately, I was busy that weekend and couldn’t make the trip. So last Friday was a trip to get some frozen tart cherries. They were shipped from Northern Wisconsin to the orchard in Southern Wisconsin in 5 and 10 pound tubs.
Then, Linda at My Kind of Cooking told me that they were talking about me on her radio segment on Passion Radio that Friday. So Linda, I told you I was on an “errand” and this is what it was, a road trip for the tart cherries. I’m so sorry I missed your great show and now I’m wondering what you said…
I do not make jam the traditional way with a canner. I learned from Mom many years ago, to make the jam and after cooling, place the jars in the refrigerator. She used to refrigerate a gallon glass jar with jam and so did I. It was easy, delicious and kept for many months. I still do the same but in pint canning jars instead. The jars are sterilized in the dishwasher and while still hot, filled with the hot jam, cooled and then refrigerated.
Frozen tart cherries
Tart Cherry Jam
3 pounds sour cherries (4 cups chopped cherries)
4¾ cups sugar
1 box pectin
Sterilize jars (I use the dishwasher).
Chop cherries 1 cup at a time using a potato masher for best results. If using a food processor, pulse to chop. DO NOT PUREE as jams have a bit of fruit.
Measure exact amount of prepared fruit into a 6- or 8-quart saucepot.
Measure exact amount of sugar into separate bowl.
Stir 1 box pectin into fruit in saucepot.
Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a slotted spoon.
Stir, skim off foam and repeat until there is no foam forming.
Ladle quickly into hot jars, filling to within 1/8” of tops.
Wipe jar rims and threads.
Cover with lids and refrigerate.
Makes 3 pints
It’s the best ~ cherry jam!