Thursday, June 22, 2017

Sour Cherry Jam

My parents have a ton of sour cherry trees and they were producing like crazy this year!  My mom estimates that they picked close to 150 pounds of cherries this year!!!  Needless to say, I was on the hunt for a few sour cherry recipes!

This jam.  This is my new favorite jam.  It's sooooo delicious!  Even Jason - who is not a big cherry fan - loves it.  It's sweet with just a hint of tartness.  If tart isn't your thing, you could up the sugar by 1/2 cup.  But I think it's awesome the way it is!!

Sour Cherry Jam
Makes approximately 7 half pint jars


5 cups pitted and chopped sour cherries
3 cups sugar
3 tbsp (one package) low sugar pectin
1/2 tsp almond extract (optional)


1.  Prepare canning jars, lids, rings, and hot water bath canner.

2.  In a large pot over medium heat, combine the cherries and pectin.  Stir until pectin is dissolved.

3.  Bring to a boil and add in the sugar and almond extract.  Bring the jam to a rolling boil that you cannot stir down.  Boil for one minute, remove from heat and skim off any foam from the top of the jam.  Carefully ladle the jam into hot jars, wipe the rims clean, place the lids on top and screw on the rings.  Carefully place jars into the boiling water canner.  Repeat with remaining jam.

4.  Once all jam jars are in the canner, cover with a lid.  Process jam for 10 minutes at a full boil.  Carefully remove the jars and allow to come to room temperature before removing the rings, labeling, and storing.  If you have jars that have not sealed within 24 hours, reprocess.

~ Sara :)

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