You guyyyyysssss. This jam. It’s everything. We have a sour cherry tree in our yard. It is sour cherry season. I’ve spent the last several days arguing with the birds over how many I’m allowed to have. Seriously. An Oriole almost took my eye out this morning. Anyway, if you’ve never had jam made from sour cherries, I suggest you RUN to the nearest pick your own farm and get some. It was super easy to make.
What You’ll Need–
lots of cherries. LOTS. I used about 2.5 quarts
4 cups white sugar
3 cups brown sugar
4 TBSP lemon juice
Remove stems and pits from the cherries. This is much quicker to do if you have a cherry pitter. Throw them in a big pot with about 1/2 cup of water. Bring it to a boil then reduce and simmer for 15 minutes or so. Add the sugars, lemon juice, and spices. I don’t have measurements for the spices. Just add them in small amounts until you find the flavor you like best. At this point I took a potato masher and mashed some of the cherries. My next batch I’ll puree half before adding to the pot. Bring it back to a full boil and stir constantly for about 10 minutes. Sterilize your jars and lids. Once the jam has thickened a little, go ahead and pour it into the sterilized jars. Leave about 1/4 inch space at the top. Place lids and bands on until just tight. Lower the jars into a water bath, cover, and bring to a boil for 8 minutes. Remove the jars from the water bath and let sit for 24 hours. Test the lids to make sure they’ve sealed. Enjoy this cherry deliciousness on toast, ice cream, in oatmeal or straight from the spoon.