13 October, 2021
The perfect cherry jam recipe
2 1/4 cups granulated sugar
2 1/4 teaspoons Pomona All-Purpose Pectin
3 liters cherries
1 tablespoon fresh lemon juice
3 teaspoons calcium water (included in the Pomona bag)
1/4 teaspoon unsalted butter
Combine sugar and pectin in a medium bowl.
Remove the cherries and transfer them to the working bowl of a food processor. Beat the cherries 8-10 times until well chopped, but not pureed. Measure out 4 cups of cherry puree and transfer to a large, heavy saucepan. (Discard leftover cherries or save for other use.) Add lemon juice and bring to a boil. Cook, stirring occasionally, for about 10 minutes, until the cherry pieces are tender and start to break.
Combine the calcium water and butter in a skillet with cherries and bring the mixture to a boil. Add sugar and pectin mixture and bring to a boil, stirring constantly. Boil for a minute.
Remove the pan from the heat and use a cold metal spoon to remove the foam from the surface of the jelly. Pour the jam into hot sterilized jars and process in a water bath for 10 minutes.