I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, July 11, 2013

Cherry Jam

I would suggest that anyone who wants to make this jam go out and buy a cherry pitter, quick!!!  You really do not NEED to have one, it just makes it so much easier and quicker.  Just like any other jam, once you make this you will not want store bought.   It really is very easy to make.

(makes 7-9 pints)

*3 pounds sweet cherries, pitted
*Juice of 3 or 4 small lemons or 1 large one
*1  (1.75 ounce) box of fruit pectin
*1 teaspoon butter (not margarine)
*5 cups granulated sugar

~With a blender or food processor, chop up cherries to desired size (I make mine pretty small).
~Measure out sugar into a bowl and set aside.
~Dump cherries into a heavy duty saucepan.
~Mix in fruit pectin & fresh lemon juice.
~Stir over low heat until fruit pectin is mixed in.
~Turn heat up to medium-high, bringing the mixture to a full rapid boil, stirring often.
~Add butter once it starts to foam (this will help decrease the foam).
~Add the sugar all at once.
~Stir well.
~Bring to a full rapid boil, stirring often, for about 5 minutes.
~Pour jam into sterile jars, leaving 1/2 inch headspace.
~Wipe tops of jars making sure any jam residue is removed.
~Seal with canning lids & rings.
~Process int hot water bath for 15 minutes.
~Remove from hot bath & let cool.
~LIsten for the ping sound, this means it has sealed.  If you feel a bubble in the lid after it's cooled, this means it did not seal.
~Let sit for 24 hours before storing in a cool dry place.

**If it doesn't seal, either star the hot water bath process over agin with a new lid, or just store in refrigerator.

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