Sunny Cove Chef
  • Home
  • Blog
  • Recipes
    • Appetizers
    • Cakes
    • Cookies
    • Desserts
    • German Food
    • Holiday Cooking
    • Ice Cream
    • Jam
    • Main Dish
    • Miscellaneous
    • Party Favorites
    • Pasta
    • Salad
    • Sauces
    • Seafood
    • Seasonal Cooking
    • Side Dishes
    • Soup
    • Vegan
    • Vegetables
    • Vegetarian
  • Food Philosophy
    • About
  • Wanderlust
    • Austria
    • Canada
    • France
    • Germany
    • Italy
    • Morocco
    • Sweden
    • Switzerland
    • USA

Sour Cherry Jam

7/21/2014

0 Comments

 
A  tart , fantastic  tasting  jam
Picture
My friends, Jacqueline and Heinz, have a beautiful sour cherry tree. These cherries live up to the word “sour”—or let's say tart. They make your mouth pucker. But they are absolutely delicious, very delicate with a soft skin and texture. This is not any commercial variety.
Picture
I am supposed to be getting ready for my 5-week long trip to Germany, with a hundred things to do before we leave—but I just had to have some of these cherries. I picked about three pounds. I ate a lot and made about 4 pint-sized jars of jam and a cherry clafoutis. The jam is to die for— it’s tart and carries the essence of these gorgeous cherries. I like to eat it mixed with yogurt, on a piece of toast, or in my cherry chocolate tart. The icky part of making this jam is pitting the cherries. My husband volunteered for this very messy job, bless his heart. It took him 30 minutes to pit those little buggers with a cherry pitter, although he did watch the baseball game with one eye while pitting. You have to wear an apron and and short sleeves. Our cutting board now has cute little red spots.
Picture
I wasn't going to blog this, but changed my mind. I'm starting to like taking photos, plus I have this cute hand-painted cherry platter made by a local artist Beth Grippenstraw in Santa Cruz, California. (check out her work, fun and very unusual). I used David Leibovitz's recipe for the jam, he calls it no recipe jam.
Picture
You can use any variety of cherries for this jam. Wash the cherries thoroughly and drain them in a colander. Pit the cherries, and if they are big and the skin is tough, cut them in smaller pieces. I left mine whole since they were small enough, had soft skin and were very juicy. ​
Picture
The pitted cherries
Picture
The cooked cherries before sugar was added.
Picture
Print Recipe
Ingredients:

 4 pint-sized jars with lids and screws

3 pounds cherries 
3 cups sugar 
juice and zest of 2 lemons
1 Tbs. Kirschwasser (optional)
½ tsp. almond extract
Direction:

Cook the cherries with the lemon juice and zest for about 20 minutes until they are juicy and red. Cook them in a large pot  and stir occasionally. After cooking, measure the cherries & juice again and use 75% of that amount of sugar. I ended up with 4 cups of cherries and their juices, so I used 3 cups of sugar. Return the cherries to the large pot, add the sugar and bring to a boil, stirring constantly to prevent the jam from sticking to the pot. Cook until the jam starts to jell. (Test on a plate you have put in the freezer.) My jam was done in 20 minutes. Put the jam into prepared sterilized jars. Put lid and screw on, and turn the jam upside down. After the jam has cooled, test to see if the jars have sealed. 
Read my other jam recipes for detailed instructions on canning and equipment.

Guten Appetit
Recipe adapted from David Leibovitz
by © Sunnycovechef
​​
0 Comments



Leave a Reply.

    Picture

    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


      ​STAY UPDATED!

      Enter your email address to subscribe to this blog and receive notifications of new posts by email.
    Subscribe

    Categories

    All
    Appetizers
    Austria
    Cakes
    Canada
    Cookies
    Desserts
    France
    German Food
    Germany
    Holiday Cooking
    Ice Cream
    Italy
    Jam
    Main Dish
    Miscellaneous
    Morrocco
    Party Favorites
    Pasta
    Salad
    Sauces
    Seafoods
    Seasonal Cooking
    Soup
    Stories
    Sweden
    Switzerland
    USA
    Vegan
    Vegetables
    Vegetarian
    Wanderlust

    RSS Feed

    Archives

    August 2022
    July 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    September 2021
    August 2021
    July 2021
    June 2021
    January 2021
    December 2020
    October 2020
    September 2020
    August 2020
    July 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    April 2013

     
  • Home
  • Blog
  • Recipes
    • Appetizers
    • Cakes
    • Cookies
    • Desserts
    • German Food
    • Holiday Cooking
    • Ice Cream
    • Jam
    • Main Dish
    • Miscellaneous
    • Party Favorites
    • Pasta
    • Salad
    • Sauces
    • Seafood
    • Seasonal Cooking
    • Side Dishes
    • Soup
    • Vegan
    • Vegetables
    • Vegetarian
  • Food Philosophy
    • About
  • Wanderlust
    • Austria
    • Canada
    • France
    • Germany
    • Italy
    • Morocco
    • Sweden
    • Switzerland
    • USA