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Why Sour Cherry Jam Deserves a Spot in Your Pantry

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There’s something incredibly satisfying about homemade jam. For me, sour cherry jam holds a special place in my heart and on my taste buds. Its tangy, slightly tart flavor balanced with just the right amount of sweetness makes it one of my personal favorites.

Whether spread on warm toast, swirled into yogurt, or used as a glaze for meats, this versatile jam adds a burst of flavor to any dish.

One of the reasons I adore sour cherry jam is its unique flavor profile. Unlike the overly sweet jams you often find on store shelves, sour cherry jam offers a refreshing tang that wakes up your palate. This jam captures the essence of summer, preserving the bright, tart taste of sour cherries long after the season has passed.

In my yard, I have a few sour cherry bushes that usually produce enough fruit for a couple of batches of jam – if I can get to them before my kids do. There’s nothing quite like the experience of picking fresh cherries, knowing they’ll soon be transformed into delicious jam.

However, more often than not, I find myself buying a bulk bag of frozen cherries. To be honest, it’s more convenient and less trouble since they already have the pits taken out! Plus, using frozen cherries means I can make this delightful jam any time of year.

Making sour cherry jam is a bit of a treat for me, partly because the main ingredient isn’t as readily available or “free” as some of the other fruits I use, like the rhubarb and raspberries I get in abundance from friends and neighbors. The cherries are an investment, but one that is well worth it for the end result.

When I do make a batch, it never lasts long. The vibrant color and irresistible taste make it a favorite among family and friends, and jars disappear quickly from my pantry shelves.

My Sour Cherry Jam Recipe

For those who haven’t tried making jam before, it’s easier than you might think. Here’s a simple recipe to get you started on your own sour cherry jam journey.

Sour Cherry Jam

Recipe by Jessie
Cuisine: Canning and PreservingDifficulty: Easy
Servings

7

250 ml jars
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • 4 c sour cherries, pitted and finely chopped

  • 4.5 c sugar

  • 1 pkg (57 g) powdered pectin

Directions

  • Combine cherries and pectin in a large pot and bring to a boil, while stirring constantly.
  • Add sugar, return to heat and bring to a full boil while stirring continuously.
  • Boil hard for 1 minute, stirring constantly to prevent sticking, then remove from heat.
  • Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
  • Wipe the rims of the jars clean, place the lids on, and secure the bands.
  • Process the jars in a boiling water bath for 10 minutes.
  • Remove from water bath, let cool, and store in a cool, dark place until opened. Keep refrigerated after opening.

Making sour cherry jam is not only a delightful way to enjoy the fruits of the season but also a wonderful way to create lasting memories. The process of making jam, from picking the cherries to hearing the satisfying pop of the sealing jars, is a labor of love that pays off in every tangy-sweet bite.

Whether you’re spreading it on your morning toast or gifting a jar to a friend, sour cherry jam is a treat that’s sure to brighten anyone’s day. So go ahead, give this recipe a try, and savor the taste of summer all year round.

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