Bing Cherry JamFrom valinkenmore 6 years ago
How to make it
- Let me start by saying - Sure Jell Pectin doesn't list Bing Cherry Jam on their instruation sheet. They do list Sour Cherry - so I used the instructions from Ball Pectin and used Sure Jell Pectin. It turned out great. Just wanted to mention this in case someone else beside me runs into this problem. I spent a good hour on the internet with Sure Jell trying to find out why and never did.
- Here are the instructions:
- Place 6 clean 1/2 pint mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes to sterilize jars. Warm lids 5 minutes or longer – to soften sealing compound. Keep jars and lids in warm to hot water until ready to use.
- Wash, stem, pit and slice cherries; set aside.
- Measure sugar; set aside.
- Measure 4 cups prepared cherries and lemon juice into a large, deep stainless steel saucepan. Whisk in Fruit Pectin until dissolved. Add butter and stir.
- Stirring frequently, bring mixture to a boil over medium high heat. Watch because it can burn very easily..
- Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Remove from heat; skim foam off surface if there is any.
- Ladle jam into a hot sterilized jar to within 1/2 inch of top rim (headspace). Wipe jar rim removing any stickiness with a clean damp cloth. Center lid on jar; apply screw band securely until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining jam.
- Cover canner; return water to a boil. At altitudes up to 1000 ft, process – boil filled jars – 5 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.
- * Makes about 6-7 each 1/2 pints.
People Who Like This Dish 11
The Cookvalinkenmore Malott, WA
The Rating11 people
Wow! That looks like quite an undertaking. Kudos to you, Val. I've never made jam, but my mouth is watering thinking about how delish this must be. Thank you for sharing your recipe with us!californiacook in loved it
You've got guts! I don't think I would ever try this, but it sounds delicious. Thanks for the post and you deserve a 10.maureenlaw in ST LOUIS loved it
such an informative and intersting post,
Thanks for sharing your research and knowledge.
You have my complete "10" for this one!midgelet in Eastern loved it