In order to make the jam, I used the recipe from the Certo pack and modified it a little bit. No, this isn't a sponsored post.
I think the most important thing with making jam is to have everything prepared before you put anything on the stove. I make sure everything is measured out, cut open, in place, and ready to go before I put my ingredients onto the heat. Find a system that works for you. I have a decent sized kitchen but I like everything close so I cram it on the smallest part of my counter. Below is my set-up.
In my excitement over finding lovely sour cherries, I neglected to think about pitting them. It took 6 episodes of Numbers (thank goodness for Netflix, diet coke, and summer holidays) but I finally got them all clean, pitted, chopped, and ready to make jam.
Stir together 4 cups prepared cherries, 7 cups of sugar, and 1 tablespoon of lemon juice in a large pot. Bring to a rolling boil for 1 minute.
Remove from heat and stir in 2 packages of liquid Certo. Stir and skim (not over heat) for 5 minutes.
Pour into jars, screw on lids, and wait for the "ping" which means the jar sealed.
It was painful pitting all those cherries but this is honestly my favourite jam I've ever made. It's sweet but not sickly and a little tart but not sour. I'll definitely make it again but next time I'll be buying a pitter before I start.
I made two batches and ended up with 16 jars of Sour Cherry Jam: 4 x 500 ml, 10 x 250 ml, and 2 x 125 ml. Also included in the picture is a batch and a half of blueberry jam I made while I was in a jam-making mood. Yum.
Shared at: Diana Rambles, Serenity You, Beauty In The Mess, Life on Lakeshore Drive, Lines Across, Kathe With An E, Sugar Bee Crafts, Fluster Buster, Clean & Scentsible, Ginger Snap Crafts, A Creative Princess, The Crafty Blog Stalker, For You With Love