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Ingredients
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2 ¾ pounds sweet cherries
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5 cups white sugar
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¼ cup fresh lemon juice
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1 cinnamon stick, broken in half
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4 whole cloves
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1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin)
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½ cup dry red wine
Directions
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Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
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Pit and finely chop cherries; measure out 3 1/2 cups. Combine cherries, sugar, and lemon juice in a bowl. Place cinnamon and cloves in a small piece of cheesecloth and tie together to make a spice bag. Add to the pot with the cherries, and marinate in the refrigerator for 8 hours.
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Add the cherries with all the liquid, spice bag, and the pectin in a large heavy saucepan. Slowly bring it to a boil. Stir in red wine. Slowly return mixture to a full rolling boil over high heat. Boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
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Remove pot from the heat. Remove and discard the spice bag. Ladle cherry jam immediately into prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
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Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Cook's Note:
You can swap the cinnamon and cloves for other spices; for example, 1 star anise and 6 crushed cardamom pods.
Nutrition Facts (per serving)
102 | Calories |
0g | Fat |
25g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 48 | |
Calories 102 | |
% Daily Value * | |
Total Fat 0g | 0% |
Saturated Fat 0g | 1% |
Sodium 0mg | 0% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 1g | 3% |
Total Sugars 25g | |
Protein 0g | 1% |
Vitamin C 2mg | 3% |
Calcium 6mg | 0% |
Iron 0mg | 1% |
Potassium 64mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.