I am loving the results I get with Pomona’s Pectin. The jam tastes like fruit gently stewed in honey. Wonderful.
4 cups, mashed or chopped, pitted cherries
1/4 cup lemon or lime juice
4 tsp calcium water
Place these ingredients in a large saucepan and start to gently heat.
1 cup honey (or, if you must, 3/4 to 2 cups sugar)
3 tsp Pomona’s pectin mixed thoroughly into the honey (or, yuck, sugar)
Bring the fruit/juice/calcium water to a BOIL. Pour the honey/pectin mix into the saucepan and stir while bringing the mix back to the boil. Pour cherry jam into heated jam jars, lid up, and stick into your boiling water bath canner for 10 minutes. Once the 10 minutes is up, take off the heat, remove lid from the canner, leave for 5 minutes, then place jars onto a cookie sheet to cool over night. Enjoy!
2 responses to “Reduced Sugar Cherry Jam”
Is there a chart I can download to know what is the best time or season in California to can certain things?
your local county extension service should be able to tell you what is in season and when. If not, there should be a state agricultural service website which lists the same info.
Basically, what’s in season should be cheap, plentiful, and taste awesome. That’s the stuff you want to preserve 🙂