almond extract in a bowl full of cherries

Cherry-Almond Jam

Cherry-Almond Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin using the juice and the pulp of cherries, with a touch of almond extract. Delicious!
Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.

Notes

Pulpy Cherry Juice:
3 pounds cherries (to make 4 cups pulpy juice)
½ cup water
Wash, remove stems, and mash cherries. Bring cherries and water to a boil in a sauce pan then simmer covered on low for 10 minutes. Strain out seeds and skins with a Foley mill.
Servings 5 cups

Ingredients

  • 4 cups pulpy cherry juice see note BEFORE beginning
  • ¼ teaspoon cinnamon
  • ¾ teaspoon almond extract
  • 2 teaspoons calcium water see step #1
  • ¼ cup lemon juice bottled
  • 1 cup sugar
  • 3 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Measure fruit and spices into saucepan.
  • Add calcium water and lemon juice and mix well.
  • Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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