Summer bounty! I love when I go to the grocery store or fruit truck and I see BEAUTIFUL, RIPE, JUICY Fruit! And right now is cherry season! I adore cherry season. A few years ago (before chillins) my husband David and I went to Kelowna for a holiday and behold!!!! It was Cherry season and we could pick cherries from the trees in people's yards for a dollar a pound. It was glorious!
But alas in northern Alberta cherry trees aren't really in abundance....but my husband is growing a cherry tree in our backyard this year....It yielded one cherry....yep....one. And then we picked it too early in our enthusiasm to try it. Yep, all four of us had a nibble...If only we had waited another week. :)
Well, cherries do make their way up here in the land of the almost midnight sun, and I bought me a few bags and set to work to try a new jam...Cherry-Raspberry...Oh boy is it GOOD!
So here is the recipe!
What you need:
2 3/4 cups pitted dark sweet cherries, coarsely chopped
1 cup crushed raspberries
1/4 cup lemon juice
6 cups sugar
1/2 teaspoon of margarine or butter
2 pouches of liquid pectin ( I like Bernardin)
Oh sweet cherries. One of my favorites!
I don't have a cherry pitter...so I just cut of the fruit. Apparently you can use a paper-clip...hmm!
Here is my prepared fruit - crushed raspberries and chopped cherries.
Sterilizing Jars: These can sterilized in the oven at 225 degrees F for 10 minutes, and should be kept warm until filling time. Lids should be placed in boiled water until ready to use. I just have my sealers in a pot simmering (not boiling) while I cook my jam.
Here are my sealers ready to go. (It's important to have everything prepared ahead of time in canning)
Now to get down to the cooking business: Mix first 4 ingredients in large saucepan.
Bring to full rolling boil on high heat, stirring constantly.
Add the 1/2 tsp of butter or margarine. (this helps reduce foaming)
Boil 1 minute, stirring constantly.
Remove from heat and stir in liquid pectin pouches.
Stir and skim off any foam for 5 minutes.
Pour immediately into warm sterilized jars, filling to within 1/4 of an inch of rims.
Place hot sealer on top and screw on the lid rings.
Let stand for 24 hours to set.
Makes 7 - 1 cup jars.
Then bake up some of your favorite biscuits and eat that jam up! It is glorious stuff!!