When I saw sour cherries at the farmers’ market last weekend, I knew I had to have some. I grabbed two pints of cherries, which gave me just over four cups of cherries once pitted. Ultimately, this is a jam of my own creation, but it is based on one of Marisa McClellan’s recipes. I often check out other recipes for the basics, like proportions, and then make flavor adjustments on my own that don’t affect the acidity of the final product, which is exactly what happened here. I’m quite happy with the final product!
- 2 pints of sour cherries, stems and pits removed
- 1 1/4 cups brown sugar
- 1/4 cup bourbon (I like Buffalo Trace)
Mix the cherries and sugar in a medium bowl. Stir, and place in the fridge for half an hour to a few hours so the cherries can release their juices.
If you plan on canning the jam, first get your water bath canner set up and start it heating up. I got three 4 oz. jars out of this recipe with a tiny bit left over.
Pour the cherries and sugar mixture into a low, wide pan and turn the heat up to high. Once the mixture comes to a boil, allow it to bubble until it starts to thicken, about 10-15 minutes. Stir in the bourbon and boil for another five minutes. You’ll know the jam is done when it doesn’t immediately rush to fill in the space left when you drag a spoon through it.
Funnel jam into jars, cap, and process in the water bath for 10 minutes.