My dear friend Cori deserted her Toronto friends when her and her lovely partner Alice packed up, sold their house and moved to the west coast. They bought a house on the island and have settled into a nice new life that seems to suit them both amazingly well. Going out to visit them is high on my wish list.
When Cori tweeted this earlier this week, I knew I had to dig out an old recipe that my cousin gave me a few years ago and share it with her. I hope it is not too late :).
Sour Cherry Jam
6 cups sour cherries. You will want approx 4 cups after you have pitted and chopped them
1 tbsp fresh lemon juice
4.5 cups sugar
1/2 tsp butter (unsalted)
1 pouch liquid pectin (3 oz)
Combine the cherries and the sugar and let sit for 45 minutes. Place the cherries in a large pot and add the lemon juice and butter. Over medium low heat heat the mixture until the sugar completely dissolves stirring constantly.
Once the sugar has dissolved, increase the heat and bring the cherry mixture to a full rolling boil. This should take 15-20 minutes to get to a boil.
Stir in the pectin and continue to stir constantly , returning the mixture to a rolling boil for 60 seconds. During this 60 seconds test the consistency on a spoon to ensure it has achieved the consistency you want. Remove the pan from the stove and quickly skim off any foam.
Let it sit and cool for 4-5 minutes before ladling it into the jars. You should have sterilized the jars and lids before hand and will want to ensure you are ladling the jam into warm jars. Leave 1/4" head space.
Clean the rims of any jam that may have gotten on it during the ladling process and screw on your lids. Place in a hot water bath for 10 minutes assuming you are using 250ml jars.
Remove and allow to cool. Then enjoy.