Picture the vibrant, ruby-red hue of sour cherry jam glistening under the morning sunlight.
There’s something magical about the smell of fresh cherries simmering, transforming your kitchen into a cozy haven.
This easy-to-make condiment offers a delightful balance of tart and sweet, making it a favorite for breakfast spreads.
As the cherries meld with sugar, lemon, and vanilla, they create a luscious jam bursting with flavor.
Let’s bring this delicious creation to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 ladle
- 4 sterilized glass jars with lids
- 1 funnel
- 1 candy thermometer
Ingredients
- 4 cups fresh sour cherries, pitted
- 3 cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Cook & Prep Time
To effectively manage your time while making Sour Cherry Jam, you can create a timeline based on the given prep and cook times. Here’s a suggested timeline:
Timeline for Sour Cherry Jam
Day 1: Preparation and Cooking
- Reading the Recipe: 5 minutes
- Take a few minutes to thoroughly read through the recipe and gather all necessary ingredients and equipment.
- Prep Work: 20 minutes
- Pitting Cherries: 10 minutes
- Setting Up Equipment: 10 minutes (Gather your large pot, wooden spoon, ladle, funnel, candy thermometer, and sterilized jars with lids.)
- Combining Ingredients: 35 minutes
- Mixing Cherries and Sugar: 15 minutes (Combine the sour cherries and sugar in a large pot.)
- Resting Mixture: 30 minutes (Allow the cherries to release their juices. Use this time to clean up or prepare other components like lemon juice and vanilla extract.)
- Cooking Process: 45 minutes
- Heating and Dissolving Sugar: 10 minutes (Add lemon juice and vanilla extract, heat until sugar dissolves.)
- Boiling and Simmering: 30-45 minutes (Bring the mixture to a boil, reduce to a simmer, and cook until it reaches 220°F on a candy thermometer.)
- Finalizing Jam: 15 minutes
- Removing Foam and Jarring: 10 minutes (Remove from heat, skim off foam, and ladle jam into sterilized jars.)
- Cooling at Room Temperature: 5 minutes (Ensure lids are secured before leaving to cool.)
Day 2: Resting and Storing
- Cooling Time: 12 hours
- Allow the jars to rest and cool at room temperature for 12 hours without disturbance.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Combine the sour cherries and sugar in a large pot.
Let the mixture sit for 30 minutes to allow the cherries to release their juices.
Add the lemon juice and vanilla extract to the pot.
Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
Bring the mixture to a boil and then reduce the heat to a simmer.
Cook for 30-45 minutes, stirring frequently, until the mixture reaches 220°F on a candy thermometer.
Remove the pot from the heat and skim off any foam from the top.
Use a ladle and funnel to pour the jam into sterilized jars, leaving 1/4 inch of space at the top.
Secure the lids on the jars and let them cool at room temperature for 12 hours.
Serving Tips
- Spread on Toast: A classic way to enjoy sour cherry jam, adding a sweet and tangy flavor to your morning routine.
- Topping for Yogurt: Stir a spoonful of jam into plain or vanilla yogurt for a delightful burst of fruity goodness.
- Filling for Cakes or Pastries: Use the jam as a delicious filling to enhance the flavor profile of cakes, pastries, or even muffins.
- Pair with Cheese: Serve alongside a cheese platter; the tartness of the jam complements soft cheeses like brie or goat cheese beautifully.
- Swirl into Oatmeal: Add a swirl of sour cherry jam to your oatmeal for a naturally sweetened, fruity breakfast.
Storage
Store sour cherry jam in a cool, dark place.
Once opened, refrigerate and consume within two months.
Unopened jars can last up to one year in proper conditions.
Freezing
To freeze sour cherry jam, pour it into freezer-safe containers.
Leave space for expansion. Seal tightly, label with the date, and store for up to one year.
Thaw in the refrigerator.
Reheating
To reheat sour cherry jam, gently warm it in a saucepan over low heat.
Stir occasionally to prevent sticking.
Avoid using high heat to maintain the jam’s texture and flavor.
Final Thoughts
Making sour cherry jam at home is a rewarding culinary experience.
This delightful condiment pairs well with a variety of foods, from toast to cheese platters.
By ensuring your jars are sterilized and following the recipe closely, you can enjoy fresh homemade jam for months.
Remember to experiment with sugar levels to suit your taste preferences. Enjoy the process and savor the delicious results.
Frequently Asked Questions
How Can I Tell if My Sour Cherries Are Ripe?
You’ll know your sour cherries are ripe when they’re vibrant red, firm yet yield slightly under gentle pressure. They should emit a sweet-tart aroma. Taste one; it should be juicy, with a balanced blend of tartness and sweetness.
Can I Use Frozen Cherries Instead of Fresh Ones?
You can use frozen cherries, but thaw them first. They’ll release juices more quickly, enriching the jam’s flavor. Expect a slight texture change, yet the vibrant taste and aroma will still create a delightful sensory experience.
What Can I Do if My Jam Doesn’t Set Properly?
If your jam doesn’t set, reheat it with a splash of lemon juice and pectin. Stir until thickened. You’ll feel the texture change as it gently bubbles. Don’t rush; patience guarantees a perfectly luscious finish.
Are There Health Benefits to Eating Sour Cherry Jam?
When you savor sour cherry jam, you’re not just indulging your taste buds. It’s bursting with antioxidants and anti-inflammatory properties, potentially boosting heart health and improving sleep. Enjoy the vibrant, tangy burst with each delightful spoonful.
How Long Will the Jam Last Once Opened?
Once you open the jam, it’ll last about 3 to 4 weeks in the fridge. You’ll notice the vibrant aroma and tangy sweetness fade over time, so savor each spoonful while it’s at its freshest burst.
Sour Cherry Jam
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 4 sterilized glass jars with lids
- 1 funnel
- 1 candy thermometer
Ingredients
- 4 cups fresh sour cherries pitted
- 3 cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Combine the sour cherries and sugar in a large pot.
- Let the mixture sit for 30 minutes to allow the cherries to release their juices.
- Add the lemon juice and vanilla extract to the pot.
- Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
- Bring the mixture to a boil and then reduce the heat to a simmer.
- Cook for 30-45 minutes, stirring frequently, until the mixture reaches 220°F on a candy thermometer.
- Remove the pot from the heat and skim off any foam from the top.
- Use a ladle and funnel to pour the jam into sterilized jars, leaving 1/4 inch of space at the top.
- Secure the lids on the jars and let them cool at room temperature for 12 hours.
Notes
