….overhanging branches of sour cherries netted me 5 jars of jam

Thanks to my neighbour’s sour cherry tree I was able to pick enough cherries that were hanging over onto to our side of the hedge to make jam. I’d never really noticed the tree before, probably because I would have been at the cottage when the cherries are ready to pick. This year I’ve been home more than normal because of a family situation.

I knew the cherries were ready to pick because the neighbourhood squirrel was feasting on them a couple of days ago.

I found an easy recipe in the cookbook, Food in Jars by Marisa McClellan.

Sour Cherry Jam

6 cups of pitted and crushed (I left mine whole) sour cherries, 3 cups of sugar and 1 packet of liquid pectin (3oz/85ml)

Combine the cherries and sugar in a large pot and boil for at least 20 minutes. Add the pectin and boil for another 5 minutes.

Ladle into hot, clean canning jars. Apply the lids and rings and process in a hot water bath for 10 minutes.

The jam is a bit loose but it jells up more when it’s refrigerated. Delicious.

Thanks Nancy. Your jar is on its way.