Tart Cherry Champagne Jam
Total Time: 1 day, 35 minutes
Prep: 5 minutes
Cook: 30 minutes
Yield: 5 jars of jam
- 4 1/2 cups chopped tart cherries, frozen or fresh
- 1/2 cup dry champagne
- 1/8 cup lemon juice
- 1/2 teaspoon butter, optional to reduce foaming
- 1 - 1 3/4 ounces powdered fruit pectin
- 4 3/4 cups sugar
Thoroughly wash and sanitize jars before use. Allow to completely dry.
Process the Montmorency tart cherries in a food processor for 10-15 seconds.
Combine the Montmorency tart cherries, champagne, lemon juice, butter and pectin in a pot and bring to a full roiling boil. Stir constantly.
Add sugar to cherry mix and return to a full roiling boil. Boil for 1 minute, stirring constantly.
Remove from heat and skim off any foam.
Ladle in the boiled mix into the prepared jars, filling each to within 1/4-inch of the top. Wipe the jar rims and threads. Cover with a two-piece lid.
Place the jars on a rack and lower the rack into canner/large pot. Water must cover the jars by 1 to 2 inches.
Cover and bring the water to a gentle boil.
Process the jams for 10 minutes.
Remove the jars and place upright on a towel to cool completely.
After the jars cool, check the seals by pressing the center of each lid with your finger. If the lid springs back, the lid is not sealed and needs to be refrigerated.
Let the prepared jars stand at room temperature for 24 hours. Store unopened jars in a cool, dark place for up to a year. Opened jars need to be refrigerated and are good for up to 3 weeks.
Recipe courtesy of Amy Christie, ThisHeartofMineBlog.com