What a lovely summertime dilemma to have! A big bag of deep red, sweet Bing cherries staring you in the face, just waiting to be eaten. My favorite way to eat these summertime delights is plain and simple—rinsed and right out of the bag. Another great way to extend the life of black cherries is to make a simple Sweet Black Cherry Jam. Perfect for a warm English muffin at breakfast or with a tender scone at tea time, or better yet, as a filling for an elegant tart shell. Making jam couldn’t be an easier—all you need is black cherries, a bit of sugar, and lemon juice for a touch of extra flavor.
The mixture of fresh cherries, sugar, and lemon juice
Thick jam, ready to be eaten
(To view this recipe, click on the blue title of the blog post above*)
Sweet Black Cherry Jam
Ingredients:
- 3 lbs. of black cherries, rinsed and pitted
- ¾ cup – 1 cup of granulated sugar (depending on the sweetness of your cherries, the amount of sugar needed can vary)
- 1 lemon, juiced
Directions:
- Place the pitted cherries, sugar and lemon juice in a sauce pan. Cook, stirring often, over medium-low heat or until the mixture becomes thick and bubbly. To test the doneness of the jam, place a white plate in the freezer for a few minutes. Drip a bit of the jam onto the cold plate and place the plate back in the freezer for a couple of minutes. Touch the jam on the plate and if it wrinkles up, the jam is the correct consistency. Store in sterilized jars or use immediately!
Tagged: Bing cherries, black cherries, condiment, fruit, granulated sugar, jam, jelly, lemon juice, preserves
Leave a Reply