Sour Cherry Jam


I just made sour cherry jam. So exciting. . . It was surprisingly easy. One pound of pitted cherries, 1 1/2 cups of sugar and lots of cooking.  I mostly followed David Lebovitz’s no recipe recipe , but I added in about 1/3 of a box of pectin in the beginning as insurance (looking at this recipe from Slashfood.

I left most of the cherries whole, but I cut up some of them. I added a couple of tablespoon of lemon juice and a 1/3 of a box of pectin and brought the mixture to a boil, stirring. I let it cook for 20 minutes. Then I added in the sugar in increments, stirring to dissolve between additions. According to the pectin box and the Slashfood recipe, I didn’t need to boil too much after that, but I let it boil for a while anyway until a cooled drop on a plate got all wrinkly when I nudged it with my finger. The jam is very, very sweet. Very. But good. It seemed like it would never gel, but it did finally set up after cooling.


I’m thinking about using the jam in a Jewish Italian ricotta tart (also here).



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