{"id":5665,"date":"2018-08-01T09:00:37","date_gmt":"2018-08-01T15:00:37","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=5665"},"modified":"2026-09-02T10:58:41","modified_gmt":"2026-09-02T17:58:41","slug":"cherry-jam","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2018\/08\/01\/cherry-jam\/","title":{"rendered":"Cherry Jam"},"content":{"rendered":"

August 1, 2018<\/span><\/strong><\/p>\n

Every year during late summer when I was in grade school we would pick elderberries.\u00a0 The \u201cwe\u201d was myself, my cousin Donna Medile and our mutual friend Ricky Slivosky. Ricky\u2019s dad, Joe, would take us on this adventure.<\/p>\n

We\u2019d go to various places in Stackhouse Park<\/a>, aka the \u201cwoods\u201d near our neighborhood.\u00a0 If you look at the map on the website link, you\u2019ll see Fayette Street.\u00a0 It\u2019s the street I lived on.\u00a0 It basically goes right into one of the walking paths into the \u201cwoods.\u201d\u00a0 We never called it Stackhouse Park though everyone knew the name.<\/p>\n

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Joe Slivosky would take the elderberries to one of his relatives who would turn them into pies and jam.\u00a0 I can\u2019t say that I actually cared much for either but I loved picking the berries.\u00a0 I also liked the idea that something we picked from the wild could be turned into something we ate.<\/p>\n

Ever since then, the idea of preserving fruit, preferably fruit that I picked, by turning it into jams, jellies, preserves or by soaking it in alcohol, has fascinated me.<\/p>\n

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Pitted sour cherries ready to be turned into jam<\/span><\/strong><\/figcaption><\/figure>\n

Santa Fe had a bumper crop of stone fruit in 2012.\u00a0 Peaches and apricots were everywhere.\u00a0 I made peach nectar, peach preserves, apricot preserves, apricot and lavender preserves, and apricot preserves with bourbon and brown sugar all from fruit I picked from friends\u2019 trees.\u00a0 We are just finishing up the bounty of what I canned that year.<\/p>\n

Two years ago, I made orange jam and lemon jam from citrus trees outside our house in Palm Springs.<\/p>\n

Although guava jelly is my absolute favorite in the jam-jelly-preserve category I find it impossible to get really good guava jelly.\u00a0 Years ago, I would bring guava jelly back from Guyana where it was made by a friend of my college roommate\u2019s father.\u00a0 It contained only guava juice, sugar, and lime juice and it tasted just like guava.\u00a0 Nothing I\u2019ve had since compares to it.<\/p>\n

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Cherry jam is actually my second favorite, though, honestly, there isn\u2019t anything in the jam-jelly-preserve category that I don\u2019t like except traditional British orange marmalade, which I find too bitter.<\/p>\n

I was really excited when Rich DePippo\u2019s cherry trees produced enough cherries for the birds, the squirrels, and us this year.<\/p>\n

If you\u2019re intimidated by the idea of canning, then don\u2019t can the jam.\u00a0 Make a batch of it, which will be about six cups total.\u00a0 It\u2019s really a breeze to make.\u00a0 When the jam is done, put it in nice jars and refrigerate.\u00a0 It\u2019ll keep for a few months with no problem.\u00a0 You can also gift some of it to your friends, who will be amazed that you made it yourself.

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Cherry Jam<\/h2>\n
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This recipe uses one box of traditional fruit pectin. If you make a lot of jam, you may want to buy pectin in a multi-use container. Follow the instructions on the container for the amount that equals one box of pectin. Pie cherries or sour cherries make the best jam.<\/div>\n
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Prep Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>7 hours<\/span><\/span> hrs<\/span> 5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> cups<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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