Chambord Cherry Jam Recipe

Chambord Cherry Jam Recipe

Chambord Cherry Jam Recipe

Ah, July. It’s the month to celebrate America’s independence, enjoy fun summer activities, and also savor the cherries that are in season. One of my favorite ways of preserving fresh cherries is in my Chambord Cherry jam. This jam is simple and delicious to enjoy any time of year. And, it even makes a lovely gift.

Here are the instructions:

First, gather these ingredients:

2-3 pounds of whole sweet cherries. (You’ll want this to equal four cups of chopped cherries once they’re de-stemmed and pitted)

4 tablespoons of lemon juice

¼ cup of Chambord

1.75 ounces of powdered pectin

5 cups of granulated sugar

Next, wash your cherries. After they are clean, remove the stems and pit them. I use the Norpro Deluxe cherry pitter for this task because it’s fairly inexpensive, easy to use, and makes the task go by quickly . Be sure to wear old clothes because you’ll probably end up with cherry juice on you. Chop the cherries into small pieces and set them aside.

It’s time to prepare your jars for canning. I do this by first running my jars, lids, and rings through the dishwasher on high heat. After they’re clean, I put the jars in a small stainless steel saucepan to simmer, set the rings aside on a clean surface, and fill my jars with water. I then put them in my canner with a rack on the bottom and fill the canner with water until the level is a little over the tops of the jars. I bring the water in the canner to a good simmer. (Note: this step can be done simultaneously with the previous step.) While the jars are simmering, I lay out a clean towel to work on.

Now it’s time to make the jam. Start by putting in your lemon juice, Chambord, and 4 cups of chopped cherries in a stainless steel pot. Next, stir in the pectin until it’s fully dissolved. Bring the mixture to a boil over high heat, stirring frequently. Once it reaches a boil, stir in the sugar, and stirring constantly, return it to a full rolling boil. Now let it boil for a full minute.

Remove your jam from heat, place it on your clean-towel workspace, and skim off the foam using a metal spoon. Remove one jar from the simmering canner, being sure to pour the hot water from the jar back into said canner, and also place it on the towel. Ladle in some hot jam leaving ¼” headspace. Remove any air bubbles and adjust headspace if needed. Wipe off the rim of the jar, place a lid on it, and twist the ring on until it’s fingertip tight. Return it to the simmering water in the canner. Repeat this process until the all the jam is in jars.

Once all the jars are in the canner, make sure they are still covered with water. If not, add some more water to the pot. Bring the water to a full rolling boil. Once it’s boiling, process for 10 minutes if your altitude is 0-1000 feet, 15 minutes if it’s 1001-3000 feet, 20 minutes if it’s 3001-6000 feet, 25 minutes if it’s 6001-8000 feet, or 30 minutes if your altitude is 8001-10000 feet. Once your processing time is over, turn off the heat, remove the lid from the canner, and let your jars cool in the water for another five minutes.

Finally, remove the jars and set them on a towel. Cover with another towel to protect from drafts and let them cool completely. Once they are cooled, check the lids to see if they have sealed. If the seal has formed, the lid will be concave and won’t pop up if you press on it. If it’s sealed, store your jam and use it within a year. If not, put the jar of jam in the refrigerator and use within several days.

I hope you enjoy your Chambord Cherry jam as much as my family does.  Note: the recipe above was adapted from the Ball Complete Book of Home Preserving