04:46
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Is this the best jam ever? I think it quite possibly is the best jam ever. I mean, sour cherries! Yet they seem to be harder and harder to find every year. Their season is so short that you can blink and miss it anyway. Perhaps that adds to the sense that this is a rare treasure. That, and the fact that 9 cups of painstakingly pitted cherries, not to mention the sugar, etc, cook down to 4 little pots of jam. This jam is for you, is what I am saying, and only the very dearest of your nearest. Hide it.
In the photo, the jam is served on my favourite Oatmeal Farls and butter.
4 - 250 ml jars
9 cups sour cherries
1/4 cup water
the zest and juice of 1 large lime
2 1/2 cups sugar
Wash and drain the cherries, and remove any debris from them. Put them in a jam kettle or other broad, heavy-bottomed pot with the water and bring to a boil. Simmer them until they begin to fall apart. Let them cool enough to handle, then remove the pits. You can put them through a food mill, but I find it easiest to do this by hand.
Put the jars into the canner with water to cover them by an inch. Bring them to a boil and boil for 10 minutes.
Meanwhile, bring the cherries back up to a boil as well, with the lime juice and zest added. Add the sugar and boil for about 20 minutes, until the mixture thickens and shows signs of setting (see notes on making jam here).
Put the lids and rings for the jars in a small pot of water and bring them to a boil; boil for 1 minute.
Ladle the jam into the prepared jars and seal them with the lids and rings. Return them to the canner and boil for 10 minutes. Allow them to cool, test seals, and label. They will keep for up to a year in a cool, dark spot, although good luck with that.
Last year at this time I made Chinese Style Chicken Salad. Good idea! Looks like a stinker of a week coming up, heat-wise.
Posted in: Ontario Food
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