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.
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.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- 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.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
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.
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.