Tag Archives | Tart Cherry Jam

Low Sugar Sour Cherry Jam

Capture the fleeting tart cherry season with a batch of whole fruit, sweet and tangy low sugar sour cherry jam.

Last week, I made a small batch of low sugar sour cherry jam live on Facebook, using Pomona’s pectin for set. When people asked me about the recipe, I told them it was already up on the blog from last summer. Because I was absolutely convinced that this was a recipe I’d already published.

However, I started to hear from people that they couldn’t find it. Was I sure that it was on the blog?

Turns out, I never wrote a low sugar sour cherry jam recipe. It must have been a dream. I’ve made this style of preserve a bunch of times over the years and really thought I’d shared it. Oops!

So, let’s dig in. Like so much of my jam making, the recipe you’ll find at the bottom of the post is built on a ratio. For these batches of low sugar jam, I use four parts fruit to one part sugar. You could always drop the sugar level a bit lower, but I find that this ratio leaves me with a jam that is nicely balanced between sweet and tart, and holds its color beautifully.

Two questions come up when I talk about making jam by ratio. The first is, are we talking about calculating by weight or by volume? Because I love my kitchen scale, I typically use weight to work out the proportions. But you can also use volume. The trick is to be consistent. If you start with weight for your produce, you use weight for your sweetener. Same goes for volume. Stick with what you start with.

Second question is about measuring before or after you prep your fruit. Here’s the honest truth. As long as you aren’t doing a massive amount of culling, your batch size is pretty generous, and you’re measuring by weight, it doesn’t matter too much. I weighed this batch of fruit before I started pitting and I had 5 pounds, two ounces. After pitting, I had 4 pounds, 15 ounces. In this large-ish batch, those three ounces won’t impact the finished outcome much.

Now, if you’re measuring by volume, prepping the fruit first is the best course of action, because it’s going to fill the measuring cup best. Additionally, if you’re using seconds and so need to do a lot of culling, doing all your necessary peeling, pitting, hulling, trimming, and chopping before you start measuring and calculating.

Now, for the pectin. I like to use less pectin that the Pomona’s packet instructions call for. Typically, I use between 1/2 and 3/4 teaspoon calcium water and pectin for every pound of fruit. Use less for a soft set and a bit more for a firmer set.

Once all the pitting, prepping, and calculating is done, I combine the fruit with the bulk of the sugar the jam will use. I save out about half a cup to use as the medium with which to integrate the pectin. Then it’s time to cook!

PS – Like the labels I used on my jars up at the top of the picture? Those are these kraft paper labels from Canning Crafts! Love them!

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Jams from Three Springs Fruit Farm

Three Springs Fruit Farm November 7, 2016

Right around this time last year, I told you guys about a collaboration I was doing with Ben Wenk from Three Springs Fruit Farm. We were combining his fruit with my recipes in order to create a line of jams and fruit butters that were a little different from the others you find at the farmers market.

We’ve continued to expand our collaboration over the last year and we’re currently up to six different products. They are:

Today only, you can get 15% off your order from Three Springs Fruit Farm by using the code CANVOLUTION. And if you don’t see this until November 29, take heart! You can still get a discount. Use the code FoodInJars now through December 31, 2016 to get 10% off your order.

PS – In other discount news, our friends at Orchard Road are offering 50% off your online order through Tuesday, November 29. Use the code JARS50 for the deal.

 

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Three Springs Fruit Farm + Food in Jars

Three Springs Fruit Farm + Food in Jars Preserves

As so many good things in life do, it started with a conversation at the Headhouse Square Farmers Market. Ben Wenk from Three Springs Fruit Farm was looking for ways to make their line of preserves more interesting and wondered if I had any ideas. I suggested some recipes that I thought might work for large scale production. And thus, a partnership was born.

Food in Jars logo on Tart Cherry Jam

Right now, there are just three preserves that are made with Ben’s fruit and my recipes, but hopefully there will be more. There’s the Salted Brown Sugar Peach Jam, the Tart Cherry Jam, and my classic, beloved, much-celebrated Tomato Jam. You can buy them online as a set of three, or if you’re in the mid-Atlantic region, in person at a farmers market.

These preserves don’t mean you should stop making your own. But it does mean that if you run out of tomato jam in March, you can now get your hands on a few jars to tide you over until tomato season returns.

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