I hadn't planned on making jam today. But I heard that someone had brought a truckload of cherries from Utah and was selling them at a great price. I couldn't resist. I got up at 7 this morning and met Morrie about a half a mile from my house selling 20 pound crates of cherries from the back of his refrigerated semi-truck. He was down to the last of his crates and let me have 2 for the price of one. Great! Only what was I going to do with 40 pounds of cherries?
I was busy by 8 a.m.washing and pitting.
I use the basic recipe on the box of pectin. I like using pectin because it ensures that the jam will set. It took 4 cups of cherries finely chopped, 7 cups of sugar ( which I divided using half sugar and half Splenda) and a couple of teaspoons of fresh lemon juice.
Bring to a full rolling boil and add 1 pouch of liquid pectin. Boil for 1 minute stirring constantly. Fill hot sterilized canning jars, screw on sterilized lids and immediately invert onto a dishtowel. After 5 minutes turn rightside up and listen for the POP of the jar sealing.
This made 6 cups of cherry jam. Yum!
I also made some fruit leather. Yes, in my car. Put trays in the dashboard and the car acts like a giant oven!
I put more pitted cherries on cookie sheets to freeze. Then I bagged them in 4 cup batches to use for future pies and cobblers.