The produce this summer has been so beautiful and reasonably priced that I just can’t control myself from buying it in ridiculous quantities. So I’ve developed a new love for (or obsession with) making jam. I really do need to invest in a canning kit because I can’t seem to give it away fast enough and I’m running out of room in my fridge for all of the tiny jars of fruity magic. Though the cherries are quickly disappearing from my local farmer’s market, I thought I’d still post this recipe in case you’re lucky enough to find them for yourself.
Until I break down, buy a canning kit, and become a self-taught expert on the subject, I suggest you check out Simple Bites, one of my favorite food blogs, and the fantastic post on canning basics.
Ingredients
- 1 and 1/2 pounds of cherries
- 2 lemons, zested and juiced
- 1 cup sugar
Directions
- Roughly chop about half of the cherries. Halve the remaining cherries and combine with the chopped cherries in a large non-reactive stock pot.
- Add the zest and juice of the lemons.
- Bring to a slow boil for 10 minutes, stirring occasionally, until the cherries are soft.
- Add sugar and reduce heat to a simmer for 20 minutes, constantly stirring with a rubber spatula and scraping the bottom and sides of the pan.
- Increase heat to medium-high and continue to stir until the mixture reaches 220 degrees F.
- Spoon into jam jars an let cool before sealing or capping them for refrigeration.
Notes: Frozen cherries may also be used for this recipe. And sometimes I use limes instead of lemons. Now that I think about it I actually may like it better with limes.
What you’ll need: A large non-reactive stock pot, a wooden spoon or heatproof non-stick spatula, and a candy thermometer.
What you want to know: One tablespoon is approximately 40 calories, no fat, no fiber, and 1 WW point.
