You can follow our family on youtube on our many foster-adopt homeschooling adventures https://www.youtube.com/user/krismazy
I have been making this jam for many, many years and boy, is it good on a toasted sourdough turkey sandwiches with a bit of cream cheese (or 3 sandwiches if you are Griffen or Berlyn). I can’t say “YUUUMMM!” enough. When I open a jar, I know that it will be gone faster than I can say “cherries!”
We also make this same recipe with Strawberries as well. And man, that black pepper just adds a bit of kick perfect for a sweet and savory dish.
I never make quite enough of this jam either to last until cherries are ripe the next year.
- 4 cups of pitted and stemmed cherries ( I buy mine in bulk from my local fruit lady in the fall. HI JESS! and they come in 5-gallon buckets, pre-pitted!)
- 3 TBSP lemon juice
- 4-1/2 TBSP Pectin
- 2TBSP Fresh Cracked Black Pepper
Bring to a boil and then add
- 6 cups sugar
Stir, Stir, Stir!!! And bring back to a rolling boil for 1 minute.
Now, you can can add to your jars and can these bad boys for later use. Please follow all canning requirements to ensure safety.Thank you for visiting KrisandLarry.com - We are a homschooling, homesteading family from Arizona.
If you are looking for the FREE Digital Scrapbooking Section, Click Here
We try to stay to a schedule on our website, but that doesn't always happen 😉
Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry and Summer Crafts with Kids -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, The Farm Fresh Blog Hop Wonderful Wednesday