Just in time for summer, this month’s Tigress Can Jam challenge was berries, and I couldn’t have been more excited about it. I’ve been canning berries like crazy lately, but this sweet cherry jam is my favorite so far. Ironically, I think the cinnamon and cardamom (along with the bit of rum), which I really associate more with autumn than with summer, give the sweet cherries a great depth of flavor. I was really happy with how this jam turned out, and I think you will be, too – so grab some fresh cherries and get canning!
- 4 cups whole sweet cherries
- 2 Tbsp lemon juice
- 1 Tbsp lime juice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 2 Tbsp rum
- 1 package (1.75 oz) powdered pectin
- 4 cups granulated sugar
Measure out the 4 cups of cherries into a colander, and rinse them well.
Pit and chop up the cherries. Throw them into a large sauce pan.
When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids.
Add the lemon and lime juices, cinnamon, cardamom, and rum to the cherries. Cook over medium-high heat until the cherries begin to break down. (If you want a smoother jam, run the mixture through your food processor or food mill before continuing.) Stir in the pectin until dissolved, and boil over high heat for several minutes. Add in the sugar and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, then remove from the heat.
When the jars are ready, fill them with the jam to 1/4″ headspace and place the lids and bands on top, screwing on the bands just to fingertip-tight. Place the full jars back into the boiling water and boil 10 minutes. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes 4 eight-ounce jars.