Making Cherry Jam from Frozen Fruit
Near the end of winter I begin to get that "canning-itch" and it is also the time of year when I spring clean my freezer. This year I found some sour cherries that I froze to make cherry pie but I decided to use them for making jam instead.
Sour cherry jam is wonderful in homemade yogurt or kefir.
4 cups chopped sour cherries (frozen&thawed or fresh) (washed, pitted & chopped. NOTE: My cherry jam is very chunky because I just crushed my cherries - there are some whole cherries but that doesn't bother me - if you don't like this then you must chop them)
Juice from 1 lemon
1 package of fruit pectin
4 1/2 cups of sugar (I always use less sugar because in my opinion most jams & jellies are too sweet. I used 4 cups)
1. Gather your canning jars, lids and rings (you will need 6 or 7 half pints).
2. In a large stainless steel pot mix the fruit (chopped cherries - washed and pitted), lemon juice and fruit pectin - stir until pectin is dissolved.
3. Start the water boiling for Jar sterilization: Sterilizing Jars & Lids
4. Bring the fruit mixture to a full boil over meduim-high heat - gently stirring all the time.
5. Add the entire amount of sugar (again - I use the lesser amount - 4 cups) - stirring until
6. Bring this mixture to a full boil again - continuously stirring. Boil hard for a full minute (you will
notice some foamy stuff on top - that is supposed to happen. If it boils too close to the top of
the pot then you will need to turn the heat down slightly). Constant stirring is a must!
7. Remove the pot from heat and skim foam off the top and discard the foam.
8. By now your jars should be sterilized and ready to be filled. Take the jars out of the boiling
water (I use my jar remover and make sure that the water is drained out of each jar). Fill
each jar up to the threads of the jar (about 1/4 inch to 1/2 inch of headspace)
9. Wipe the rim of each jar with a damp cloth making sure that any jam residue is gone (any
residue left on the rim can stop the jar from sealing).
10. Place a sterilized lid on each jar and then tighten a ring on each jar.
11. Place all jars in a "Water Bath Canner" and process (boil) the jars for 10 minutes (make
sure that the water level in the Canner is 1 inch above the tallest jar)
12. Remove the jars and place them on the counter or table to cool (I always place them on a
cloth because there have been a few times when a jar cracked and then the jam oozed out
making a mess - the cloth will help if that happens). You will hear the wonderful popping
sound of your jars sealing.
13. Allow the jar to cool for 24 hours and then store in your pantry or in your fruit cellar until the
winter (or in this case the spring ;-)) and then enjoy a little bit of summer.
Other Jam/Jelly Recipes on this blog: