I can’t believe summer is nearly half-over, and this is the first canning recipe I’ve posted this year. To be fair though, the learning curve on starting a new business is a little steep, and I’ve had my hands full forming relationships with local farms, attending two farmers markets each week – one of which I am now baking bread for as well – and of course, the time spent prepping fruit and canning up all those lovely little jars. I’ve been asked if I’m sick of canning now that it’s my almost full-time job, but I’m happy to report that the answer is that I’m not at all! I love learning about the fruit that’s grown right here in upstate NY, tinkering with recipes, and even keeping up on the latest advancements in canning safety and technique. And, nothing beats the smile on someone’s face when they come up to my stand to tell me that they just love my strawberry-vanilla bean jam and simply must have another jar…it warms my heart!
Today, since I missed getting involved with National Can It Forward Day over the weekend since I spent the day pitting cherries and was too tired by the end to put up a batch of jam, I have a step-by-step tutorial for making bourbon cherry jam. I hope you enjoy it – and happy canning!
- 4 cups pitted sweet white cherries, chopped
- 4 Tbsp lemon juice
- 1/2 cup bourbon (I used Jim Beam)
- 1 package (1.75 oz) powdered pectin
- 4 cups granulated sugar
In a large pot over medium heat, combine the cherries, lemon juice, and bourbon (I ended up chopping the cherries even finer than is pictured below, in order to release more of their juices).
Whisk in the pectin until dissolved, and then bring to a rolling boil. Add the sugar all at once and return to a full boil.
Boil hard 1-2 minutes. Remove from the heat and skim off the foam.
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.
Remove the jars and lids from the water, and then ladle the jam into the jars, leaving 1/4″ headspace.
Place the lids on top and then screw the bands on the jars until fingertip-tight. Place the jars back into the canner and process for 10 minutes. Remove the canner lid and let them process 5 more minutes before removing the jars. Using a jar lifter, remove the jars to a towel to cool. The seals should suck down (you’ll hear a popping noise as they do). Let sit 24 hours. Makes 5 eight-ounce jars. (I doubled my batch, which is why there are more jars pictured below).