Cherry Love Jam, aka...There's a first time for everything...

My first attempt at Jammin was on August 15, 2010 and was a simple batch of cherry jam which I am proud to add to my cookbook as my "Cherry Love Jam". Cherries and their juice are associated with love workings...just look at that stunning deep crimson color! If you serve a dab of this on any homemade warm bread your lover or prospective lover will instantly realize just how sweet you are on them, honest. I like to burn an appropriate colored candle while I am Jammin, red in this case, for love and passion. Another important aspect of Jammin is the energy you put into your creations, from start (buying jars and harvesting and/or buying ingredients) all the way to placing the finshed jars on the storage shelf or handing them to the lucky recipient. Energy is an important ingredient that is added in every step of your recipe...visualize and focus on your desired outcome and picture it pouring out your fingertips into the jar, utensil or ingredient. Call it your secret ingredient or your magickal touch, but know that your jams will taste better and you will not be able to keep up with the demand for refills and request for more!

I got many compliments on this one, even though I thought it was a bit thick, everyone else LOVED it! This one has pectin added to it so next time I am going to try a recipe I have for cherry preserves with no added pectin which should be more of a spoonable spread than a thicker jelly consistency. Also make sure to chop the cherries as small as you you can, almost a dice cut. My jars were covered in a white residue after they cooled and I found that if you put 1/2 cup white vinegar with the water in your canner this will prevent that hardwater build up and your jars will be crystal clear on the outside.

Enjoy the recipe and let me know how yours turns out!

Cherry Love Jam

4 cups diced sweet cherries (about 3 lbs)

1/4 cup lemon juice

5 cups sugar

1/2 teaspoon unsalted butter

1 1.75oz package fruit pectin

Preheat canner and prepare jars and lids. Remove stems and pits from cherries then dice them and measure 4 cups.

Add cherries and lemon juice to an 8qt saucepan and stir to mix. Add fruit pectin and butter then bring to a boil over high heat, stirring constantly, until the mixture can not be stirred down. Add sugar and return to a boil. Boil for 1 minute, stirring constantly.

Remove pan from heat and quickly skim off any foam from the top. Ladle the jam into the hot jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight. Place the jars in the preheated canner and bring canner to a rolling boil. Process jars for 10 minutes (adjusting according to your altitude, if necessary) then remove from heat. Let canner sit for 5 minutes then carefully remove hot jars from water with a jar lifter and place them on a towel on the counter and leave them undisturbed for 24 hours. Check the seals before storing and use within 12 months.

Makes about 6 half pint jars.

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I also did a small batch of peach jam that same day, which was excellent. I will post that recipe later. My next post will be on the canning process, techniques and the utensils used in Jammin. Check back soon.

Be Blessed and Be Sweet!