Perfect Sour Cherry Jam Recipe

1. 1

   Combine the sugar and pectin in a medium bowl.

2. 2

   Pit the cherries and transfer them to the work bowl of a food processor. Pulse the cherries 8 to 10 times, until they are coarsely chopped but not pureed. Measure 4 cups of the cherry puree and transfer to a large, heavy bottomed pot. (Discard any remaining cherries or reserve for another use.) Add the lemon juice and bring to a simmer. Simmer, stirring occasionally, until the cherry pieces have softened and are beginning to break down, about 10 minutes.

3. 3

   Stir the calcium water and the butter into the pot with the cherries and bring the mixture to a boil. Add the sugar-pectin mixture and return the mixture to a boil, stirring constantly. Boil hard for one minute.

4. 4

   Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.