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Cherry Jam
- 1 1/2 pounds frozen unsweetened
tart cherries
4 cups granulated sugar
1 (1 3/4-ounce) package powdered fruit pectin
3/4 cup water
- Follow recipe exactly.
Do not reduce or increase the amount of ingredients or substitute
other ingredients. Do not double recipe because mixture may not
set.
- Have ready clean freezer
containers with lids (1 or 2-cup size).
- There are 4 to 5 cups
frozen cherries in 1 1/2 pounds. Coarsely chop cherries while
still frozen. Allow cherries to thaw and come to room temperature.
Do not drain cherries; use all the juice for the jam. You should
have 2 cups of chopped cherries and juice. It is critical that
the cherries be at room temperature, not slightly chilled.
- Combine chopped (room
temperature) cherries with juice and sugar in a medium mixing
bowl; mix well. Set aside 10 minutes; stir occasionally.
- Combine powdered fruit
pectin and water in a small saucepan; mix well. (Mixture may
be slightly lumpy before cooking.) Bring mixture to a boil over
high heat, stirring constantly. Boil, stirring, 1 minute. Remove
from heat. Immediately stir pectin mixture into cherries. Stir
constantly until sugar is completely dissolved and no longer
grainy, about 3 minutes. Quickly pour into containers to within
1/2 inch of tops. Wipe off top edges of containers; cover with
lids. Let stand at room temperature 24 hours to set.
- For immediate use, store
in refrigerator up to 3 weeks, or freeze containers up to 1 year.
To use, thaw in the refrigerator.
Makes 5 to 6 cups.
Recipe provided courtesy
of the Cherry Marketing Institute.
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