Black Cherry Jam Recipe

1. 1

   In a large pan dissolve the sugar in the apple pectin over low heat, stirring occaisionally to keep the sugar from sticking.

2. 2

   Pit the cherries .

3. 3

   Tie several of the pits in a piece of cheesecloth and crack them with a rolling pin.

4. 4

   Add in the cheesecloth bag to the pan.

5. 5

   Bring the syrup in the pan to a boil and add in the pitted cherries.

6. 6

   Bring the syrup back to a boil, cook the mix rapidly for 15 min or possibly till the jellying point is reached.

7. 7

   Let it cold for 15 min.

8. 8

   Throw away the bag of pits.

9. 9

   Stir in the kirsch.

10. 10

    Ladle the jam into hot sterilized jars and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.