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Sour Cherry and Almond Jam

Source of Recipe

From "Red Truck Bakery Cookbook" by Brian Noyes


Recipe Introduction

"Our farmhouse in Orlean is home to four Montmorency cherry trees, given to us as a housewarming present by our pals Mark White and Linda Kosovych. These are true sour pie cherries, and when we have a good crop and harvest them before the critters do, they make their way into the bakery's pies and jam. Adding a little almond extract emphasizes the fruit's flavors while taming the tartness a little. The jam really tastes like a generous wedge of cherry pie without the crust."

List of Ingredients

â—¦ 6 cups sour cherries, pitted and coarsely chopped
â—¦ 7 cups sugar
â—¦ 2 (6-ounce) packages liquid pectin
â—¦ ½ teaspoon pure almond extract



Recipe

Sterilize the jars, rings, and lids according to the manufacturer's directions. Set a raised wire rack on a dishtowel or layer of newspaper.

In a large pot, combine the chopped cherries and sugar. Bring to a boil over medium heat, stirring continuously. While the jam is cooking, use a brush dipped in water to clean off any that bubbles up the sides and sticks to the pot. Add the pectin, stir well, and return to a rolling boil. Cook for exactly 1 minute to set the pectin, then remove the pot from the heat. Stir in the almond extract. Skim off and discard any foam.

Carefully pour the jam into the sterilized jars, leaving ½ inch of space at the top of the jars. Wipe the rims of the jars clean and seal tightly. Transfer the jars to a canning pot and add enough water to cover by 1 to 2 inches. Boil the jars for 10 minutes, sealing them according to the manufacturer's directions. Carefully remove the jars from the water and place on the wire rack set over the towel or newspaper. Let stand for several hours until cooled. (Unopened jars of jam will keep at room temperature for about 1 year; opened jars will stay fresh in the fridge, tightly covered, for up to 1 month.)

Makes 8 half-pint jars