I promised you more cherry recipes, and here is another one, a great one! I made Door County Cherry Jam, jars of love, on President's Day, for the first time. I call them Jars of Love, because, you keep a few, but then you give them with love, to your friends. I had made pickles before, but never jam. These are the same kind of cherries that Scott uses for his Door County Cherry Rum Pie.
Here I am in Carolyn's kitchen. Do you wear an apron?
I made the jam with my friend, Carolyn, who, makes this jam frequently. We were able to find frozen Door County Cherries at Woodman's, so I was so excited to get them. Then I bought some of those cute little jars, and the low sugar pectin, because these cherries were sweetened. Carolyn's granddaughters were with her for the day, so we had a crowd, but it was so much fun. What a wonderful way for a Foodie to spend the day with friends, making Jars of Love. Thank you Carolyn, for showing me the way to make the jam:) Scott was so excited when he could open the first jar this morning, and have a Double Cherry Muffin, Cherry muffin with Cherry jam. What could be better??
We still have a few cherries left for more cherry surprises...
Sour Cherry Jam with Low Sugar
4 cups prepared fruit (buy about 3 lb. fully ripe sour cherries
1box SURE-JELL Low sugar Fruit Pectin (Pink box)
1 Tbsp lemon juice
1/2tsp. butter or margarine
3 cups sugar, measured into separate bowl
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Chop cherries in food processor, until finely chopped, not pureed . Measure exactly 5 cups prepared fruit into 6- or 8-qt. sauce pan. You will have some leftover chopped cherries:)
Measure exact amount of sugar, 3 cups in a separate bowl . Mix 1/4 c sugar from measured amount, and and 1 box of Sure Jell for Less sugar in a small bowl.
Stir pectin-sugar mixture into prepared fruit in sauce pan. Add butter to reduce foaming and lemon juice. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in remaining sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly, while pressing thumb down in middle of lid. We did not "can" this jam in a water bath. Turn jars upside down for 10 min, to help the jars seal. After 10 min., turn jars right side up and let cool for 24 hours. You should hear the lids pop, when they are completely sealed. Enjoy!