This year has been a great year for cherries! There’s been an abundance of Evans Cherries at my folks’ which we happily picked to make Cherry Rhubarb Pie and cobbler and of course jam. I love making jam because it’s a simple way (although time consuming) to preserve lots of summer fruit to enjoy in the cold winter months.
Nothing beats homemade jam! You can taste the fruit in every bite! It’s so good.
Here’s the Evans cherries.
Such beautiful cherries! This variety of cherries are a bit sweeter and larger than other cherries we grow.
First we need to prepare the cherries! Pitting takes a while so I put a bit of water in the bowl to keep them from browning too much.
Once the cherries are pitted, we need to chop them and measure 4 cups and add to a large pot. I keep the pieces large because I like pieces of fruit in the jam. If you prefer a less chunky jam, chop the fruit finer. This is just as tedious as pitting the cherries! Add 1/4 cup lemon juice and stir.
Add pectin slowly while stirring to avoid lumps.
Bring to a boil. This does take a bit of time. Be sure to stir often.
Add all of the sugar. Stir well, breaking up the sugar lumps. Bring to a full rolling boil, stirring constantly and boil 1 minute.
Here’s the different stages until it comes to a full rolling boil. The jam does change color.
Remove from heat and stir for 1 minute. Skim any foam.
Pour into 6 prepared 250ml/half pint jars. Stir to remove air bubbles and top up with jam if needed.
The jam looks amazing!
I’m looking forward to cherry jam in toast this winter!
I always place the seals in hot water while making jam to help soften the seals for a better seal. Wipe rims, place on seals and rings finger tight (do not over tighten).
Place in water bath canner and process 15 minutes. Carefully remove and place on towels on a cutting board. Let cool completely. Any jars not sealed after 24 hours should be stored in the fridge.
Cherry Jam
4 cups cherries – pitted and chopped
1/4 cup lemon juice
1 box pectin
4-1/2 cups sugar
Place jar seals in a bowl with hot tap water and set aside. Add the prepared cherries to the pot. Add lemon juice and stir. Add pectin slowly while stirring to avoid lumps. Bring to a boil. Add all of the sugar. Stir well, breaking up the sugar lumps. Bring to a full rolling boil, stirring constantly and boil 1 minute. Remove from heat and stir for 1 minute. Skim any foam. Pour into 6 prepared 250ml/half pint jars. Stir to remove air bubbles and top up with jam if needed. Wipe rims, place on seals and rings finger tight (do not over tighten). Place in water bath canner and process 15 minutes. Carefully remove and place on towels on a cutting board. Let cool completely. Any jars not sealed should be stored in the fridge.
