I put 4 lbs in the freezer. I saved 2lbs for a pie (coming soon) and I used the other 2lbs to make jam.
2lbs fresh pitted cherries
2lbs granulated sugar (I prefer organic)
1 large lemon, zest and juice
3 Tablespoons Kirsh
2 Tablespoons of Vanilla
1 packet of liquid pectin
- First combine the cherries with the sugar, kirsh and lemon juice and zest in a large enameled dutch oven. Start with low heat, stirring constantly so the sugar does not caramelize or burn.
- Slowly bring the heat up to a rolling boil and skim off the foam. Then slightly reduce the heat and let the liquid cook down and reduce, stirring occasionally.
- Puree the hot cherries with an immersion blender until only small chunks remain.
- When it starts to thicken, add the liquid pectin and bring it back up to a boil, stirring frequently so the bottom doesn't stick (if it sticks, lower the heat a little and keep stirring).
- At this point, I begin testing it. I keep a few spoons in the freezer in a small tupperware. When I am ready to test, I put a little bit of jam on the spoon and stick it in the freezer (take the jam off the heat while doing this) until it comes to room temperature (about 5-8 minutes). Then take it out and see if it's still runny, or sticky and jam-like.
- If the jam is not done, put it back on the heat.
- Let it come to a boil again and skim off the foam.
- Add the vanilla (to taste). You could also add a few drops of almond extract to make it even more awesome.
- Then begin filling your cleaned and sterilized jars. I used pint and a half jars and this filled 5 of them (it will fluctuate depending upon the liquid in your fruit).
- Process the closed jars in a hot water bath (approx. 1" above the lids) for about 10 minutes. Then take them out and wait for that lovely "ping" indicating that the jars have sealed.
Yield: 5 pint and a half sized jars