Cherry Maple Jam this is a wonderful Jam. Simple and the flavor of the sweet cherries and pure maple syrup just compliment one another delightfully. I was sitting with Pa and going over some idea's for Cherry jam and we both knew that many people use Bourbon with their Cherry recipes but we did not want to incorporate liquor in the jam.
So we thought brown sugar good idea. Then BAM Maple Syrup yes indeed what a grand thought. Thus the Maple-licious Jam was born.
This great jam would not be possible without the cherries I was sent from the NW Cherry Growers.
Every year I am blessed to be a part of the Canbassador Program and delight in sending them new and creative idea's on what to do with their bounty of deliciousness.
Ingredients
Makes app. 6 to 10 half pint jars
8 cups clean, pitted and chopped cherries
1 cup pure maple syrup
1/4 cup fresh lemon juice
1 cup dark brown sugar
Begin by putting you clean pitted cherries into your pot with the lemon juice. Keep these on a low to medium heat while they soften up. Smash as needed to get some juice out of your cherries. The pits you miss and I always miss pits they do not float so you should be able to feel them while you are creating your jam. Just grab them with a spoon like I have. Look to the left I use a potato masher and this is how I find most of the sneaky pits.
Next add your Maple Syrup and stir together. You want that flavor of the maple syrup to wander through out your cherries. Once this is incorporated add your brown sugar. Keep this at a good rolling boil.
Once you have everything nicely mixed keep your jam at a rolling boil one you can not stir down. Keep this boil and stirring process going until you have brought your jam up to a temperature of 223. This should make a nice set to your jam.
Now it is time to put this delicious jam into the jars.
Fill your warm jar to 1/2 inch from the top of the jar. Wipe the rims clean and put on the lid and twist. Place the jars into the water-bath and let them stay at a boil for 15 minutes. Once done remove the hot jars an place on a towel covered counter for 24 hours. Once cooled remove the twist and clean the jars. Label and place in a cool dry area.
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 Agricultural Extension Service for additional information.
This great jam would not be possible without the cherries I was sent from the NW Cherry Growers.
Every year I am blessed to be a part of the Canbassador Program and delight in sending them new and creative idea's on what to do with their bounty of deliciousness.
Ingredients
Makes app. 6 to 10 half pint jars8 cups clean, pitted and chopped cherries
1 cup pure maple syrup
1/4 cup fresh lemon juice
1 cup dark brown sugar
Begin by putting you clean pitted cherries into your pot with the lemon juice. Keep these on a low to medium heat while they soften up. Smash as needed to get some juice out of your cherries. The pits you miss and I always miss pits they do not float so you should be able to feel them while you are creating your jam. Just grab them with a spoon like I have. Look to the left I use a potato masher and this is how I find most of the sneaky pits.
Next add your Maple Syrup and stir together. You want that flavor of the maple syrup to wander through out your cherries. Once this is incorporated add your brown sugar. Keep this at a good rolling boil.
Once you have everything nicely mixed keep your jam at a rolling boil one you can not stir down. Keep this boil and stirring process going until you have brought your jam up to a temperature of 223. This should make a nice set to your jam.
Now it is time to put this delicious jam into the jars.
Fill your warm jar to 1/2 inch from the top of the jar. Wipe the rims clean and put on the lid and twist. Place the jars into the water-bath and let them stay at a boil for 15 minutes. Once done remove the hot jars an place on a towel covered counter for 24 hours. Once cooled remove the twist and clean the jars. Label and place in a cool dry area.
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 Agricultural Extension Service for additional information.
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