We have a cherry tree on property and, if we are lucky and the raccoons leave the tree alone, every June we have enough to make preserves and a cobbler or two.
- 12 cups pitted cherries
- 3 cups of sugar
- Wash the cherries.
- Pit and de-stem them.
- Put them in a larger, non reactive pot over medium heat.
- Bring the mixture to a very slow boil.
- Reduce the heat to a simmer and simmer for about 3 hours
- After about 2 ½ hours begin boiling the water for the water bath.
- Sterilize the jars and tops by simmering in near boiling water for 10 minutes.
- Fill the jars with jam and top with sterilized tops and screw tops.
- Put the jars back in the water bath and leave for 14 minutes in the mountains or 10 minutes sea level.*
- Remove jars from the water bath and place in a safe place for 24 hours without touching them. Tops will “pop”.
*If using a pressure cooker, use 6 pounds pressure for 8 minutes.
12 cups of cherries should yield 6 cups of jam. Small 1/2 cup jars are a good choice since the jam is rather strong and a little goes a long way.