This weekend there were local Ontario cherries at the market and a got a lot of them. The first thing that I did with the cherries (other than eating a bowl of them) was make cherry jam. Pitting 6 cups worth of cherries took a long time! But it was worth it. The cherry jam tastes amazing.
I accidentally grabbed the “light” version of the pectin crystals which ended up being alright as it called for a higher ratio of fruit to sugar. The jam did not seem to set and it is a bit runny.
- 6 cups cherries (pitted, halved and crushed)
- 1 box Certo pectin crystals
- 4 & 1/2 cups sugar
- Bring the cherries, 1 cup of sugar and the pectin crystals to a boil with high heat in a large pot.
- Add the rest of the sugar.
- Bring to a hard boil for 1 minute.
- Remove from heat.
- Stir and skim foam for 5 minutes.
- Pour into sterilized jars.
Hey, great minds think alike! Looks good. I see you’ve been into yours already…
I have to admit I have never had great luck with getting my jams to set with commercial pectin – I have done better with currant juice and lemon seeds, strange as that sounds. Mind you, let your jam sit overnight before you decide it has not really set – it may take that long.
Peter M says
Looks divine. Us Greeks do a black cherry preserve which is used to make a summer drink.
That looks really good. Whenever I have jams or jellies that don’t set, I use them spooned over ice cream or if you like yogurt, they are perfect for stirring into plain or vanilla yogurt. I made some peach amaretto jelly that didn’t set and I think I liked it better runny!
The Cooking Ninja says
My PIL does blackberries jams, strawberry jams and raspberry jams. Home made jams are the best. 🙂 Yours looks great 🙂
Amanda at Little Foodies says
Nice jars! Cherry jam sounds lovely. My husband and children picked a lot of blackberries last summer and then made jam, among other things. We just used the last of it up (not sure it really should have been kept for that long, but it was just fine!) Homemade jam is great!
Yep, homemade jam is really good. I am really enjoying my strawberry jam and now the cherry jam.
Peter: Tell me more about this cherry preserve drink.
Pam Stirring unset jam into plain yogurt sounds good.
What a great idea. No idea why I haven’t though of making cherry jam before!
I live in the Okanagan Valley in B.C. I make jam out of all the available fruit here. I'm not a jam lover, but my husband is-make at leat 50-60 small jars a year-that usually gets him through!!