Imagine capturing the essence of summer in a single, vibrant jar - that's exactly what this no-pectin sour cherry jam promises! With just three simple ingredients, you'll transform ordinary cherries into a luscious, spreadable treasure that will make your taste buds dance and your kitchen smell like a gourmet paradise. Whether you're a seasoned home cook or a curious beginner, this recipe will turn you into a jam-making maestro in less than an hour!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 cups
Ingredients
- 4 cups sour cherries, pitted
- 2 cups granulated sugar
- 1 tablespoon lemon juice
Instructions
- Begin by preparing your sour cherries. If you haven't already, wash the cherries thoroughly under cold running water. Use a cherry pitter or a small knife to remove the pits from the cherries. Set the pitted cherries aside in a large mixing bowl.
- In a separate bowl, combine the pitted sour cherries with 2 cups of granulated sugar. Gently stir the mixture to ensure that the cherries are evenly coated with sugar. Allow this mixture to sit for about 10 minutes. This will help the cherries release their natural juices.
- After the cherries have macerated, pour the mixture into a large, heavy-bottomed pot. Add 1 tablespoon of lemon juice to the pot. The lemon juice not only adds flavor but also helps to balance the tartness of the cherries.
- Place the pot over medium heat. Stir the mixture frequently as it heats up to prevent the sugar from burning. As the mixture heats, the sugar will dissolve, and the cherries will begin to release more juice.
- Once the mixture starts to bubble, reduce the heat to medium-low. Allow the jam to simmer for about 30 minutes. Stir occasionally to ensure even cooking and to prevent sticking. You will notice the mixture thickening as it cooks.
- To test the consistency of the jam, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through the jam; if it holds its shape and doesn't run back together, it’s ready. If it's still too runny, continue to simmer for a few more minutes and test again.
- Once the desired consistency is reached, remove the pot from the heat. Allow the jam to cool for a few minutes before transferring it into sterilized jars. Leave about 1/4 inch of headspace at the top of each jar.
- Seal the jars with lids while the jam is still warm. If you plan to store the jam long-term, consider processing the jars in a water bath for 10 minutes to ensure they are sealed properly.
- Let the jam cool completely at room temperature before storing it in the refrigerator or pantry. Enjoy your homemade sour cherry jam on toast, in desserts, or as a topping for yogurt!
Tips
- Choose ripe, firm sour cherries for the best flavor and texture. Fresh is always best, but frozen cherries work well too.
- Use a heavy-bottomed pot to prevent burning and ensure even heat distribution.
- Invest in a cherry pitter to make prep work faster and less messy.
- Don't rush the cooking process - low and slow is the key to developing deep, rich flavors.
- For a more intense cherry flavor, consider adding a splash of almond extract.
- Sterilize your jars before filling to ensure longer shelf life and prevent bacterial growth.
- If the jam seems too runny, continue cooking - it will thicken as it cools.
- Store your jam in the refrigerator and consume within 2-3 weeks for optimal freshness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 30g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
