Friday, August 19, 2011

Blast from the Past: Cherry Almond Jam

I've decided to label all posts with pictures taken Pre-Fancy Camera so that everyone will know they're consuming an outdated recipe. That said, this jam doesn't even taste stale! Plus, it's joined wild raspberry jam and wild strawberry jam as my favorite.

4 cups pitted, crushed-- not pureed-- sour cherries (should measure 4 cups after crushing)
1/2 tsp. butter
1 tbsp. lemon juice
5 and 1/2 cups granulated sugar
1- 1 and 1/2 tbsp. almond extract

4/5 cup pectin (or slightly more than whatever your pectin directions instruct for one batch of sour cherry jam because this jam can be runny if a bit more isn't added)

I assume that if you're making this, you've made jam before, so I won't go into great detail. (It's super easy, anyway, so if you've never made it, go for it!) Combine cherries, pectin*, butter, and lemon juice in large sauce pot. Bring to a rolling boil over high heat, stirring constantly. Add sugar. Bring to a rolling boil a second time. Boil hard for one minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in almond extract, to taste. Pour hot into hot jars, leaving 1/4 head space. Adjust caps. Process for 10 minutes in a boiling water bath or turn upside down for about a minute to seal before inverting. *Prepare jam per your pectin instructions (i.e. follow correct sequence for liquid or powdered pectin).

Spread over muffins in the middle of winter and wonder at the beauty of eating rubies.

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