I love jams and jellies and was able to make many different varieties this summer when fruits were in peak season. This recipe is from my mom’s collection.
Sour Cherry Jam
Makes 3 pints or 6 half pints
4 cups fully ripe sour cherries (about 3 pounds)
4 3/4 cup sugar
1/2 tsp butter
1 box Sure.Jell powdered fruit pectin
Wash and dry jelly jars – set aside.
Remove the stems and pits from the cherries. Coarsely chop the fruit and measure out exactly 4 cups of the fruit into a saucepan.
Stir pectin into fruit and add butter (butter removes the foaming that occurs during cooking). Bring mixture to a rolling boil while stirring constantly. Stir in sugar and return to a rolling boil. Cook for one more minute while stirring constantly. Remove from heat and skim off any foam (this is still delicious to eat – I usually reserve it until after I have finished putting all the jam into the jars and eat it with crackers).
Carefully pour jam into prepared jars and apply lids. If you are not going to eat the jam within the week (or give to friends to eat within the week), you must process the jam by using canning techniques. You can learn more about canning at the National Center for Home Food Preservation.