Certo Sour Cherry Freezer Jam Recipes

SOUR CHERRY JAM

Steps:

• Pit fresh 3 lbs sour cherries. If working with pitted fruit, the total weight should be about 2 1/2 lbs pitted, or roughly 5 cups pitted fruit.
• Place the fruit in a heavy-bottomed jam pot along with lemon juice. Bring to a boil over medium-high heat.
• Cook the cherry mixture, stirring continuously to avoid boil-overs, for about 20 minutes until the fruit has completely fallen apart.
• Add sugar. (If adding pectin, now is the time, see notes).
• Continue cooking the jam until it reaches gel stage, about 25 to 30 more minutes.
• Test for gel stage on a plate that's been placed in the freezer, or with an instant-read thermometer (220 degrees F at sea level).
• Turn off heat and ladle jam into prepared jars. De-bubble, wipe rims and adjust headspace to 1/4 inch. Store in the refrigerator for immediate use (within 1 month), or process in a water bath canner for 10 minutes for a shelf-stable jam.

SOUR CHERRY JAM

Steps:

• Wash, stem, and pit cherries.
• Chop them small pieces.
• Put fruit and sugar in a large saucepan.
• Boil hard for 1 minute.
• Remove from heat and stir in liquid pectin.
• Skin 5 minutes.Add almond extract,.
• Put in jars and seal with hot lids.
• I sometime do a 5 minute hot bath, but not everytime.