It is a delicious topping to have on desserts, baked in pies or spread on golden brown toast. It is a signal of summer taste and a recipe for summer festival contests. It can be bought at the store, but it can be made at home for cheap.
In half an hour:
4 cups of pitted halved sweet cherries
2 1/2 cups granulated sugar
Juice of One lemon
Homemade cherry jam can be served right from the kitchen or canned for food storage.
First, clean and take out the stems in the cherries, then take three-fourths of them and cut in half, leaving the rest intact. With lemon juice already in the pan, stick the cherries in it and let them heat up on low. Next, lightly smash them and let it boil slowly until cooked; this should be between 5 to 10 minutes. Then, put in the sugar and warm it on very low until the sugar dissolves.
Bring it to a slow boil and keep it so for about 10 to 15 minutes. Take it away and let the jam fall into a saucer; preferably one that has been chilled up in the freezer beforehand.
Place the saucer in the fridge for a minute and stick a finger in the jam; it’s good to eat if it is sticky. If not, boil for 2 more minutes and taste again.When it’s good, scoop into hot, clean mason jars and close them.
Fill them to within ¼-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put them into the boiling water canner!
Keep the jars covered with at least 2 inches of water. Keep the water boiling. In general, boil them for 10 minutes,or longer at higher altitudes than sea level
In total, this should produce of homemade cherry jam for the kitchen.
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