Last week at the farmer's market, I scored 10lbs of cherries at a great price. So, after taking the time to pit and stem them all, I had many choices for utilizing them. They ended up yielding about 8lbs of pitted cherries.
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
Yield: 5 pint and a half sized jars
I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and @Debs121212 on Instagram.
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