Bing Cherry Jam from http://www.shockinglydelicious.com/blue-ribbon-bing-cherry-jam/
Ingredients:
4 cups pitted and chopped fresh, ripe Bing cherries (about 3 pounds)
½ cup strained fresh lemon juice
5 cups sugar
½ teaspoon unsalted butter
1 (3-ounce) pouch liquid pectin (repeat: liquid pectin)
1 teaspoon pure almond extract
Procedure:
1) In an 8-quart pan, combine the cherries, lemon juice, sugar and butter.
2) Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam. Stir in the almond extract.
3) To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving ¼-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.
The results? Delicious, but unfortunately it didn't gel at all! So, I now have six (originally seven) jars of a very good cherry syrup. Reading the reviews for this recipe, it looks like I am not the only one to have this particular issue. I think I might try a different recipe next time..
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| It makes for a very dark "jam" |
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| U-Pick cherry orchard in Gilroy, CA |
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| A Scott hiding amongst the cherry leaves |
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| Showing off some of my delicious pickings |
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| Cherries in the tree |
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| Picking cherries |
