I’m completely impressed that you managed to put up all 60 pounds – what a process! Hoping for the best. I also like to use the pits to make cherry pit ice cream afterwards! But I am now in Montreal, and finding sour cherries is like looking for a treasure. Reply, (DUH. I wish i had. I did not give it 5. A favorite summer drink is two heaping tablespoons of the sour cherry jam in the bottom of a tall glass and filled with soda water and crushed iced. If you plan to keep it as is in the refrigerator, it will last about 2 weeks. If you like to can, you can water bath can the jars and just be sure to check the seal the next day to make sure it took. I happen to think this style is much cuter for gift giving by the way! Love those photos a great documentary of what’s happening to produce something so tasty! My husband said he saw fruit recently so I do need to check. Wipe rims with a damp towel, put on lids and bands. There are a lot of tips in there. I’ve managed to keep with the “cherries” at Christmas ideal alive by making cherry halves in spiced syrup over the Northern summer and giving them as Christmas gifts. My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. I have never tried making jam with the Raniers as they bruise so quickly. Roughly chop up cherries. You can jar it up and put it in the fridge or freezer, or water bath can it at this point! Bring to a boil over high heat, stirring constantly. A liqueur seems to drown it out. Mine was ready later that day. These cherry jam looks so delicious ! The tartness of the apple and natural sweetness balance the flavor of the finished jam without adding any hint of apple flavor. Reply, Sorry, my comments got mixed up on my phone. I had been wrapping them in cheesecloth which made for a big mess. Reply, David, you are pitting those cherries one by one? Well done. Have’t seen any here in the States. Make sure the lids have popped in the center within one hour - this ensures that they have sealed properly. Place the jars in the oven to keep them warm. Was wondering if the cherries could be frozen or do they have to be fresh?? I had never seen this before. Remove the lid and add the grated apple, lemon juice, and sugar. Freeze for a minute, and then test with your finger. Add sugar. One of the first “recipes” on this blog was No-Recipe Cherry Jam, posted in 2005. It makes for a luxurious jam texture-wise and I also always make some spiced cherries in syrup from the prettiest halves to eat at Christmas. I have made a couple batches of this jam with our favorite local raw honey, and 1 batch with organic cane sugar to be sure it worked, and to get the amount right. Still a couple more weeks to get cherries here, I’ll try a batch and can it for the winter!! - Raising Generation Nourished, Fig Breakfast Bars :: Gluten Free, Grain Free, Egg Free, Dairy Free - Raising Generation Nourished. I also made David’s recipe using commercial frozen fruit when I was living in Penang. They’re supposed to come in around July 15. Reply, Perfect timing! Whereas bread recipes, macarons, and jam-making are more technique-driven and it’s strictly about measuring out things and mixing them together, but you’ll need to rely on tactile and visual clues, rather than precise cooking times. I freeze my jam for 24 hours, and then put the lids on to prevent the jars from breaking. If only I could find pie cherries here in Mexico. To make canning fun, streamlined, and easy, you need the right tools! She makes great jam – and is fortunate to get all those amazing fruits and berries in Southern California. SO beautiful! Stir often to prevent sticking and scorching. Your email address will not be published. Also, make sure to put the lids on very tightly. If any jars didn't set, store in fridge. The red berries are ripe in late summer. You should never eat a jam that looks bad as even a tiny spot will have spread invisibly through the jar. And a tip for others Downunder – lilli pilli makes an excellent tart jam/sweet relish. Yum! This site uses Akismet to reduce spam. Add more fruit or juice if it’s too thick, reheat and test. When I scored a full flat of griottes (sour cherries) at the market last week, which are a rare find at the markets. *If you're 1,001 feet above sea level you need to increase your processing times when water bath canning. This recipe came just in time! This is called sheeting. A cherry as sweet as any others I have tasted. Then, turn the jars upside down to while you cool in order to seal them. Serve over cheesecakes, crepes, pancakes or toast. Once you are ready to test, out a spoonful of the jam mixture on the frozen plate and put it back in the freezer for 5 minutes. The other day I tried my hand at making cherry jam for the first time, and I would like to pass on a tip concerning the pits. I would make this again soon! I also use them in my Christmas and NYE desserts. …and while my first batch was a bit runny (made a great syrup for pancakes! And maybe I’ll be ready to share a bit :-). SSL may earn fees linking to products and services at no additional cost to you. Only about a week or so long, we try to get right in there as soon as we hear word of those cherries being ready to pick, because before you know it – they are gone! you will not be disappointed! The photos of the cherry jam spilling over the jar! Bring the water to a boil and boil for 5 minutes. Thank you for fabulous recipe. Hi, Run a spoon through it and if the liquid is very thick and leaves a clear patch, as shown in the photo in the post, it's done. Personally I sit down with a good podcast and get pitting! my only concern is the final jam may taste more “cooked” than ‘fresh” depending on how much longer you need to boil the fruit to reach the set point. I must say I think I get a fresher flavor by letting them develop at low temperatures in the fridge before boiling them into submission.