Today is a good day, and before I tell you why, let’s pause for a very important announcement. Did you know I have a giveaway going on the blog? Yup, I do, and the prize is one of those items that would be a lot of fun to have at home. Check it out and enter to win!
Sorry to get sidetracked. Going back to my original thought for today’s post, I am extremely happy that today is a new day thanks to my homemade cherry jam. Yes, it’s going to be a good day because I will start my morning with more buttery biscuits spread with a generous amount of this homemade jam. You see, to me canning is not something I do often or consider very easy, that is why I love this jam as it only calls for three ingredients and it comes out amazing without the need for pectin or a very cumbersome process. I also think the texture and flavor is so awesome, it feels very fresh and natural. Even though there are are many great store-bought jams, I have never tried a cherry jam quite like this one.
And that my friends is why I am sooo happy and looking forward to start my day. I love when little things excite me and make me want to jump out of bed, and this jam is one of those special little things in life. Wouldn’t you love waking up to biscuits and jam? Cherry jam to be precise… Well, follow below and see how easy it is.
Normally, a sane person attempting to pit this many cherries would own a pitter. I on the contrary don’t seem very sane as I pitted over 4 pounds of cherries with my bare hands and with the help of a pairing knife.
Once we have pitted cherries, all we need to do is cook them down. I like to add chopped cherries as well as whole cherries (as whole as you can get after pitting them) so that not all of them disintegrate and you can get chunks of the actual fruit in the jam.
Just keep cooking down until you get a thicker consistency. Not as thick as cooled jam but similar to the picture on the right.
Place it on a jar and you will have homemade jam for a few months. Unless you eat it everyday like I do. Then it will only last you a week or two tops. Ha! Joking aside, this jam goes well on so many things, not just biscuits. I actually glazed salmon with it already and I plan to make two other recipes using this jam for the blog, so stay tuned.
- 2 pounds fresh, pitted cherries
- 2⅓ cups granulated sugar
- 1 lemon
- In a large pot, over medium high heat, cook cherries and ⅓ cup of sugar.
- With a wooden spoon stir and mash the cherries a bit so the sugar crystals help macerate the cherries allowing all the juices to run out.
- Add the juice and zest of one lemon.
- Cook for about 20 minutes.
- Add the remaining sugar and cook on high to medium-high heat, stirring often, for another 30 minutes.
- Once the mixture starts to thicken up then try this test: in a cold plate, add a tiny bit of the jam liquids and place in the freezer for a minute. Remove it from the freezer and with your fingers, test if a very thin congealed layer formed on top of the jam. If so then remove jam from the heat and do not over cook as the sugar can crystalize and spoil the jam.
- Place on lid tight glass jars and let it cool at room temperature.
- This amount of jam was able to fill a 16 ounce and a 4 ounce mason jar.