Sour Cherry Jam

ROB 2365




One of the dependable highlights of the annual cycle of preserving at my grandparent’s farm when I was growing up was the arrival of the 30 pound tins of sour cherries from nearby Door County. These would be decanted to quart canning jars and sealed to provide us with filling for the coming year’s cherry pies.

I have long sought a source for this fruit to make this jam for my customers and have finally found one, these from Michigan, straight across the lake from Door County. Dark cherries eaten fresh, out of hand are one of the pleasures of summer, but for me sour cherries are the real thing-a tart, bright full fruit flavor that stands up to sugar and holds its own in baking or preserving. They need little help here, but for some fine Kirsch eau-de-vie, a touch of almond extract and a Madagascar vanilla bean thrown into the pot.

Size: 8 oz

Ingredients: sour cherries, sugar, cherry juice, pectin, kirsch, almond extract, vanilla

Care: Refrigerate after opening


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