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 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
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.
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.
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.