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Cherry Pie Jam

Source of Recipe

From "175 Best Jams, Jellies, Marmalades and Other Soft Spreads"


Recipe Introduction

"This jam is like cherry pie in a jar!"

List of Ingredients

• 4 cups finely chopped pitted fresh sour cherries
• 1 Tbsp freshly squeezed lemon juice
• 1 box (1.75 ounces) regular powdered fruit pectin
• 4¾ cups granulated sugar, divided
• ½ tsp unsalted butter (optional)
• 1½ tsp pure almond extract


Recipe

Prepare canning jars and lids and bring water in water bath canner to a boil.

In an 8-quart stainless steel stockpot, combine cherries and lemon juice. In a small bowl, combine pectin and ¼ cup of the sugar. Gradually stir into fruit. Add butter, if using.

Bring fruit mixture to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in the remaining sugar. Return to a full rolling boil, stirring constantly, and boil for 1 minute. Remove pot from heat and skim off any foam. Stir in almond extract. Let jam cool in the pot for 5 minutes, stirring occasionally.

Ladle hot jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.

Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring to a gentle boil. Process 4-ounce and 8-ounce jars for 10 minutes; process 1-pint jars for 15 minutes. Remove jars from canner and place on a wire rack or cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.


Makes about six 8-ounce jars