Friday, January 31, 2014

Black/Choke Cherry Jam Recipe

Black/Choke Cherry Jam

black/choke cherries
lemon juice (1Tbsp/C of juice)
sugar (1/2 as much as juice)
low sugar pectin

place the cherries in a pan with a small amount of water and slowly bring to a simmer.  simmer for a few minutes until the cherries burst and release their juices.

strain out teh liquid either through a jelly bag or use a food mill to seperate out the pits.
measure the resulting liquid and measure out about half as much sugar.

bring the juice to a boil and add the lemon juice and the pectin and bring to a boil, add the sugar and bring to a boil, boil hard for one minute.

boiling water bath process for 10 minutes.

I started with 23oz cherries harvested this summer,
I added about 1/2 cup of water.
after simmering there was about 1C of juice
I added 1 Tbsp lemon juice, 1 Tbsp pectin, and 1/2C sugar
got 3 quarter pints
could probably have used a bit more water in the beginning, this came out very dense and VERY cherry.

(inspired by: )

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