The Southern climate is inhospitable to all but the bravest sour cherry trees, whose exact locations are often as closely guarded as those of choice swimming holes and wild berry patches. These sour cherry preserves, which are wildly good on Favorite Buttermilk Biscuits (page 51), are what I often make when Iām lucky enough to get my hands on some sour cherries.
Recipe information
Yield
makes about 4 pints
Ingredients
Preparation
Step 1
Place the cherries, sugar, apple, lemon juice, and salt in a large pot over medium heat, stir to mix, and bring to a boil. Reduce the heat to a low boil and simmer for about 1 hour, stirring occasionally, until the mixture is thick and syrupy and reaches the setting point (see Know-how, below).
Step 2
If preserving the jam, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).
Step 3
For refrigerator jam, let cool slightly and refrigerate in airtight containers until ready to serve, or for up to 1 month.
Step 4
For preserved jam, pack the hot fruit in the sterilized jars and seal using the hot-pack method (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months. Refrigerate after opening.
Know-how: Testing the Setting Point
Step 5
When making fruit jam, the āsetting pointā is the temperature (usually around 220Ā°F) at which the jam thickens sufficiently to āset upā rather than turn to liquid upon cooling. To test, either measure the temperature with a candy thermometer or spoon a small amount of jam onto a plate and let cool slightly. Run your finger through the middle of the jam; if the two halves remain separate, it has reached the setting point. If not, boil for another 3 to 5 minutes and test again.
