Triple Cherry Jam Recipe

Triple Cherry Jam

From jo_jo_ba 11 years ago

Sweet and tart cherries are livened up with a burst of pineapple groundcherries - not "real" cherries, but the name suits! Makes about 6 1/4 cups.

2 (14 oz) cans bing cherries in light syrup, drained (save 2/3 cup syrup) shopping list
340 g pitted fresh or frozen tart cherries shopping list
1 cup pineapple ground cherries (or regular ground cherries) shopping list
1/4 cup red wine shopping list
2 tsp lemon juice shopping list
zest of 1 Meyer lemon (or 1/2 regular lemon) shopping list
2 tsp Pomona's calcium water (see below) shopping list
1/4 cup sugar shopping list
pinch salt shopping list
2 tsp Pomona's pectin shopping list

Combine drained cherries, fresh or frozen cherries, ground cherries, red wine, lemon juice, lemon zest and calcium water in a saucepan.
Bring to a simmer, mashing fruit with a potato masher or fork to break it into your desired consistency. See Photo
Combine reserved syrup, sugar, salt and pectin in a measuring cup or bowl.
Bring fruit to a boil and add the pectin mixture.
Boil, stirring constantly, for 2 minutes.
Ladle into jars and either can in a waterbath or store in the fridge up to 1 month.
Calcium Water:
Pomona's comes with two packets - one of pectin and one of monocalcium phosphate. The calcium helps activate the pectin under low-sugar circumstances. To prepare calcium water mix the contents of the packet with 1/2 cup water in a jar and shake well. You only need 2-3 tsp per batch so store the rest in the jar in the fridge - it keeps a long time.

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jo_jo_ba Oshawa, CA

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