Cherries & Jam Recipe

I was going to write about my mini bulk cooking session but haven't uploaded the pictures yet. Instead I decided to write about cherries! Unfortunately I do not have any cherry trees so I have to buy cherries. By far the best prices are the orchards and U-picks.


Sweet Cherries

Sweet cherries are now available here in Ontario. They sure are beauties this year! Not only are they good for eating, they make a deep, rich coloured jam full of flavour. Steeped in either whiskey or brandy they make a wonder liqueur. They make a tasty snack when dried and are just perfect over ice cream.







Sour Cherries

The local orchard sells sour cherries in 5 kg (11 lb) plastic buckets. The cherries are pitted and ready to use or you can buy them already frozen. I like buying them unfrozen so I can divide into smaller amounts. If I'm really busy with other produce, I will freeze then make jam later but normally I make the jam as soon as I get the bucket. The bucket is never wasted either. I use them in the gardens and greenhouse for several tasks.

Canned Cherries, Sour Cherry Jam, Sweet Cherry Jam

I think the cherries look nice whether canned whole, as pie filling or as jam. Cherries canned whole can be used for syrups, as an ingredient, or thickened for pie filling. They also make wonderful jams to tickle your tongue. Cherry jam is not just for sandwiches either. We seldom use jams of any kind for sandwiches. Cherry jam makes a wonderful cake filling, quick mini tart filling, stirred into plain yogurt and ice cream topping. I like to keep canned whole, pie filling and jams on hand.

I use the recipe included with CERTO liquid pectin for Cherry Jam along with my notes. If you want a recipe using powdered pectin use the Ball Blue Book recipe or the recipe included with your pectin package.

Sweet or Sour Cherry Jam

4 cups prepared cherries
2 pouches CERTO liquid pectin
7 cups granulated sugar
1/4 cup lemon juice (sweet cherry only)

Stem, pit and finely chop or pulse in cherries in food processor. For Sweet Cherry, reduce fruit to 3 3/4 and add 1/4 c lemon juice. In large saucepan stir together prepared fruit, sugar and lemon if using. Bring to a boil over high heat. Boil hard 1 minute. Remove from heat. Stir in CERTO liquid pectin. Stir and skim for 5 minutes to prevent floating fruit. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Yield: about 6 half-pints

My notes: For a special sweet cherry jam add a little whiskey or brandy.