Cherry Jam with Cinnamon & Ginger
Cherry Jam with Ginger and Cinnamon it is almost like pie on toast! Well here is the second in a series of Cherry-licious Jam Recipes. And again let us thank The Washington Fruit Commission and Sweet Preservation for their cherries and trust in my ability to make them Cherry Happy.
Well this Cherry recipe had quite a great taste . It was like summer delight marries holiday cheer.
3 pounds cherries
1 tsp of ground cinnamon and 2/ 3 cinnamon pods
1 tablespoon of fresh ground ginger
4 cups of sugar
Clean, pit and cut your cherries in half. Now rinse them again. Chop your cherries to the consistency you like. We all know I love thick jam. When you are cooking them the skin will dissipate a bit. Watch for pit's. They do not float like citrus seeds.
Cut your lemon and squeeze the dickens out of it. I squeeze it right into the jam when cooking. Watch for seeds.
Cinnamon can be ground but for the easy way let us just use a teaspoon of already ground and some fresh cinnamon sticks.
Start you batch by putting your clean chopped cherries into a non-reactive pot and turn the flame on medium heat.
Add you ground ginger and powder cinnamon. Not the Sticks Yet! Smash your cherries while they are cooking the juice is thick and dark. There are a few ways of doing this. You can mush or use an immersion blender while they are cooking. They do thin out while cooking no matter how you cut them.
Look at that beautiful juice in the pot. While the cherries are cooking down add your cinnamon sticks. Keep stirring.
The cinnamon sticks get added last because they get in the way. It does not take long for the flavor to come out of them.
By now you have your lemon, ginger and cinnamon added and have your jam going at a nice simmer. Time to add your sugar. Bring the jam mixture up to a rolling boil and add your sugar one cup at a time. Between cup's stir and let the sugar dissolve prior to adding another cup. Do this until all the sugar is added and then bring it back up to a rolling boil.
Gel times differ if you use no pectin or pectin. No pectin needs to be brought up to a boiling point of 223 degrees. Pectin is to the boiling point. Here is a pectin not pectin link to help you if needed.
Now it is time to scrap the foam off and get to jarrin' up. Turn off the burner and let your jam sit for 5 minutes this helps the fruit not to float to the top of the jar once water-bathed. Scrap off the foam and have your jars ready. Ladle into 1/2 pint jelly jars till 1/4" from the top of the jar. Wipe your jars clean and cap and water bath them for 12 minutes.
Take the jams out of the water bath and let them cool overnight. Once cooled take the ring off wash and store in a cool spot. Your jam's will be good for 6 to 9 months. Once open put them in the refrigerator and enjoy.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.