Organic Canning: Tart Cherry Jam Recipe

Get your tart cherries while you still can! I’ve heard this is the last week!  I personally bought a TON of tart cherries a few weeks ago. I guess you can only get them in a few parts of the country – I’m in one of those areas. They go bad pretty quickly so they’re really only available at farmer’s markets – If you get some, use them quickly! I cooked with some of them, froze some of them, and still had about a million and 12 left. Because they’re not very good eaten plain, I decided to can the rest and ended up with 16 half pints.  This recipe is courtesy of Ball – you can visit their website to find this and the low sugar recipe if you’re interested in a lower sugar content. This is pretty yummy so if you can stay sane long enough to pit a bunch of cherries I would recommend it!

Organic Canning Tart Cherry Jam

Organic Canning: Tart Cherry Jam Recipe

Recipe is for 2 (80z) half pints so adjust accordingly based on the amount of cherries you have/amount of half pints you want to make

As always, I use all organic ingredients:

1 1/3 cups tart cherries, pits removed, finely chopped (for an easy way to pit cherries without a gadget check out my post here)

1 1/2 tbsp Ball RealFruit Pectin

1 2/3 cup granulated sugar

Directions:

Add the tart cherries to an 8 quart saucepan over high heat. Stir in the pectin and bring the mixture to a full rolling boil that cannot be stirred down.  Stir constantly.

Organic Canning Tart Cherry Jam Recipe

Add all of the sugar to the mixture, stirring it until it dissolves.  Bring the mixture to a full rolling boil.  Boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary.

Organic Canning: Tart Cherry Jam Recipe

Ladle the hot jam into prepared jars leaving a 1/4 inch headspace.  Wipe rims, center lids and adjust bands. Process for 10 minutes in a water bath canner. Make sure that you start timing when the water has returned to boiling.

 

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