We have been swimming in cherries.
Cherry season is James' fave and he is averaging a full grocery bag of cherries every weekend from the market. After od'ing on fresh cherries we went out and bought a cherry pitter so we could make jam.
Cherry Pitter = Clutch kitchen utensil for baking/jamming with cherries.
It is totally possible to cut out the pits with a knife if you don't want to spend the extra cash, but for $12 we will be able to make lots of jam in a short period of time this year.
After my usual search on tastespotting.com came up short for good recipes for sweet cherry jam, I decided to follow the recipe from the pectin box. I like to use Pomona's Universal Pectin. It allows for less sugar than most pectins and works well. I chose the Pomona's recipe because it called for cherries, lemon juice, and sugar. Keepin' it simple.
I had a little bit of cherries left over after measuring the amount I needed for the Pomona's recipe, so I made one batch of cherry jam with no pectin. It turned out really well. I just simmered the cherries longer than usual until the cherries broke down. I then added the sugar and lemon juice and simmered until the jam thickened. A good test to see if your jam has thickened is to spread some on a clean spoon and let it cool.
Cherry season is James' fave and he is averaging a full grocery bag of cherries every weekend from the market. After od'ing on fresh cherries we went out and bought a cherry pitter so we could make jam.
Cherry Pitter = Clutch kitchen utensil for baking/jamming with cherries.
It is totally possible to cut out the pits with a knife if you don't want to spend the extra cash, but for $12 we will be able to make lots of jam in a short period of time this year.
After my usual search on tastespotting.com came up short for good recipes for sweet cherry jam, I decided to follow the recipe from the pectin box. I like to use Pomona's Universal Pectin. It allows for less sugar than most pectins and works well. I chose the Pomona's recipe because it called for cherries, lemon juice, and sugar. Keepin' it simple.
I had a little bit of cherries left over after measuring the amount I needed for the Pomona's recipe, so I made one batch of cherry jam with no pectin. It turned out really well. I just simmered the cherries longer than usual until the cherries broke down. I then added the sugar and lemon juice and simmered until the jam thickened. A good test to see if your jam has thickened is to spread some on a clean spoon and let it cool.
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