rainier cherry JAM
Equipment & Tools
5 8-ounce canning jars, rings, and lids
Plate
Water-boiling canning pot
Rack
Jar lifter
Saucepan
Thermometer
Strainer
Cherry pitter
Blender
Large pot
Silicone spatula
Measuring cups and spoons
Splatter screen
Ladle
Wide-mouth funnel
Towel or drying rack
Ingredients
Produce:
3 lb Rainier cherries
Additional:
2 tablespoons lemon juice
4 tablespoons pectin
3 cups sugar
Recipe Notes
Rainier cherries are not only visually beautiful due to their soft red and golden tones, but they are also sweet and highly usable. You can eat them fresh, use them for a variety of desserts, or create Rainier Cherry Jam.
I recommend using a cherry pitter at Step 06. You can pit up to six cherries at a time. If needed, you can also de-stem and pit your cherries one day in advance. This recipes uses Rainier cherries, of course, but it can be applied to any type of cherry.
For a touch of richness, add 1 tablespoon of vanilla bean paste for a dessert-like jam after Step 11, once you have added your sugar and before you have boiled your jam.
Step-by-Step Process
Yield: Approximately 5 8-ounce jars
Total steps: 18
Take a look around your kitchen. Make sure it’s a space in which you’re ready to spend some time. Turn up your favorite playlist, open a window, or light a new candle.
Prepare your ingredients, and read the full recipe. Set your ingredients out, and make sure you have every item you need before getting started. Read through each step below to learn your landscape ahead.
Place a plate in your freezer. This chilled plate comes in handy at Step 12 when you’re ensuring your jam has set and is ready to be ladled into your jars.
Prepare your water-boiling canning pot and jars. Fill your canning pot with water. Place your rack inside your canning pot. Do not yet submerge your rack. Place the jars and rings on top of the rack. Submerge the rack, jars, and rings, allowing the jars to completely fill with water. Ensure the water level is ultimately about 1 inch above your jars. Place your lid on your canning pot, and bring to a boil for 5 minutes. This step not only prepares your water-boiling canning pot, or water bath, but it also sterilizes your jars. (Boiling water may harm the sealant on your lids, so sterilize your lids by placing them in a saucepan of 180°-water for 5 minutes.) Once your water-boiling canning pot has boiled for 5 minutes, remove your jars and rings from your canning pot. Remove your lids from your saucepan. They’re going to be hot to the touch, so use your jar lifter to protect your hands. Allow jars, rings, and lids to cool.
Rinse your cherries in cool water.
De-stem and pit your cherries. First, pull away the stem of each cherry. Then, remove the pit of each cherry using a cherry pitter. As you de-stem and pit your cherries, place your de-stemmed and pitted cherries in your blender.
Add your lemon juice to your blender full of de-stemmed and pitted cherries, and blend until smooth.
Pour your blended cherries into your large pot. Begin to heat your cherries on low to medium (closer to low). Use your spatula to begin slowly stirring. Do not boil at this step.
Add your pectin. As you continue stirring, add your pectin tablespoon by tablespoon. Include any jam that has made its way up the sides of your pot.
Add your sugar. As you continue stirring, add your sugar cup by cup. Still include any jam that has made its way up the sides of your pot.
Boil your jam. Increase your heat to bring your jam to a low, gentle boil. Once it has reached a low, gentle boil, boil for 10 minutes. Continuously stir. Use your splatter screen if needed.
Make sure your jam has set. You can ensure your jam has set via 2 ways. Firstly, ensure it has set via a freezer test. Remove your chilled plate from your freezer, and place a spoonful of jam onto your plate. Wait 2 minutes. After 2 minutes, nudge your spoonful of jam with the tip of your finger. If it wrinkles as your finger moves through, it has set. If your finger moves smoothly through your jam, allow it to boil 5 additional minutes, and test again. Secondly, you can ensure it has set by paying close attention to the way it drips off your spatula via a drip test. Hold your spatula above your pot, and notice how your jam drips. If it drips quickly and appears thin, it hasn’t yet set. If it drips slowly and more heavily, it has set! Ensuring your jam has set is something that can make you feel unsure, but don’t let it! Following these steps, using the freezer test, and paying close attention to how it drips will ensure your jam has thickened to a delightful consistency.
Transfer your jam into jars. Your jam will be very hot, so do this carefully. Use your funnel to guide each pour, and use a ladle or a measuring cup to transfer your jam. Fill each jar to the lowest part of the jar’s mouth, about ½ inch below the rim of the jar.
Tidy your jars. Wipe your jars clean, especially the rim of each jar, with a warm, damp towel.
Add your lids and rings. Tighten.
Process your jam. Submerge your jam into your water-boiling canning pot, and place the lid back onto your canning pot. Allow your jars to boil for 5 minutes. Begin your timer once your water is boiling. Adjust for altitude if needed.
Cool. Carefully remove your jars from the water using your jar lifter, and set them on a towel or drying rack to cool.
Ensure they have sealed. Once cooled, ensure your jars have sealed properly. You can do this via 2 ways: listen for your jar to “pop,” an audible indication it has sealed, or push the center of the lid to see if it pops up and down. If it doesn’t, it’s sealed! Date your jar, and store for up to 1 year. If the lid does pop up and down, it did not seal. Simply put that jar in your refrigerator, and enjoy within 1 month.
