CHERRIES FOR JAM

We have a wonderful neighbor with cherry trees. Cherries make delicious summer treats!
Please go to this blog archive and click on August 24, 2010, for a picture of the tree (and more recipes).

This year the cherries that were shared with us went into the jam pot--same great flavor without making crust.....

Jam is almost foolproof. It doesn't have to "jell" like jelly. Any summer berry or soft fruit will do, but we are working with cherries today because they were just acquired locally.

Procedure

Review canning procedures as per instructions on packages of lids, rings, and pectins, or in a reliable cook book.

Prepare small jars (one cup size (8 ounces) is my favorite, but pint jars OK) by standard sterilization for canning procedures. Boil clean jars in water to cover for at least 3 minutes. Remove and drain on a clean dish towel (on a tray for added convenience) and drop NEW lids and rings in the hot water until ready to use. Rings can be re-used. Jam mixture and jars must be HOT to get a proper seal.

The French make fruit jams when fruit is at its peak. This is ideal---don't waste the sugar or your precious time if the ingredients are not fully ripe. In fact, I have purchased baskets of apricots about to be discarded at fruit stands that were overripe for eating out of hand. They were my most delicious result.

I like the French "confiture" method, which simply takes equal amounts of fruit and sugar (cup for cup) and macerates (soaks) them in a glass or ceramic pan overnight (12 hours). If you are doing a big batch (more than 4 cups fruit), alternate layers of fruit and sugar, ending on top with sugar.

Macerating draws out the juices. Cherries will soften and a thick syrup will form.

Start with 4 cups fruit and 4 cups real white granulated sugar. If fruit is exceptionally sour, add more sugar.

When time is up, drain cherries in a kitchen strainer over a heavy sauce pot. When thoroughly drained (press on them a bit if necessary to extract all juice possible), dump cherries onto a cutting board and chop coarsely (see photo).

Bring syrup to a simmer and cook about 7 minutes. Syrup should be clear. Add cherries and cook 8 - 10 minutes more.

Optional: If you want a thicker mix than cooking alone has made, add 1 packet of liquid pectin for about 4 cups jam (see pectin instructions for accurate proportion and stirring procedure. It's easy.)

Optional: If you don't have pectin or don't want to use it, be sure to cook "syrup" to the firm ball stage (239 - 244 F) and then add the fruit and continue cooking about 8 - 10 more minutes. It should be thick enough for use on toast, etc.

KGC