I had grand plans for sour cherries this year. I knew that the sweet cherry crop had been bad, so when Mood’s Farm Market opened their u-pick sour cherry picking, I went the second day of the season. My thinking was that if I got there early, I’d get enough cherries to keep my in jam and pie-filling for the year. However, when I walked into the farmstand and asked to pick sour cherries, the 15 year old behind the counter just shook her and said, “you’re not going to find much.”
I told her I’d just do my best, and she shrugged her shoulders at me and wrote out the picking permit. As soon as I pulled up to the orchard, I could see she hadn’t been joking. In just over 24 hours, the sour cherry orchard had been picked nearly clean. Grabbing my bucket and step ladder, I began to wander, hoping I’d find a few pockets of cherries left.
I spent a bit over an hour out in the orchard, gazing at trees with an upturned head. I went up and down that step ladder at least 100 times, each time repositioning it to grab a bit more fruit. It was hard work, and yet it was also wonderful. All the stretching and bending, it felt like the most productive and delicious yoga I’d ever done.
I went home that night with scant four pounds of cherries, which rapidly became three pints of jam. However a lucky thing happened as I was making the jam. I happened to broadcast my disappointment with the slim haul on Twitter. Some friends saw it and invited me to pick some cherries from the trees in their community garden, which happened to be dripping with fruit. With Angie’s help, I found myself with ten more pounds. Jams and pie filling galore!
It might sound like I went to an awful lot of trouble for some sour cherries, but if you’ve tasted jams or baked goods made with little gems, you’ll know that the effort was well worth it. The flavor is bright, tangy (not sour exactly, just perfectly piquant) and, when combined with a bit of sugar, quite heavenly. I’ve been eating the jam stirred into plan yogurt (you might have picked up on the fact that yogurt is one of my favorite vehicles for jam) and I have six pitted pounds in the freezer, waiting to become pie filling at some later date – I plan on using this recipe as my starting place.
Now, time is beginning to run out on sour cherries, but you can still get them if you look carefully. Here in Philly, Beechwood Orchards still has them (at least they did today at the Rittenhouse Market) and from what I hear, more northernly climates are just getting them in. Sometimes you can even get them frozen, which, if you’ve got a sour cherry tooth like I do, isn’t such a bad way to go.
I do believe that it’s time to offer up another giveaway. This time, I only have a four ounce jar on offer (I’m telling you, this stuff is precious to me), but it should be enough to firmly plant the flavor in your taste brain and make you jones for more. Leave a comment by Friday, July 10 at 5 p.m. if you want a chance to win. One entry per person, winner will be selected via the random number generator.
And on to the recipe…
Sour Cherry Jam Recipe
- 4 pounds of pitted and mashed sour cherries which should yield about six cups of jammable fruit
- 3 cups sugar
- 1 packet liquid pectin that's half a box
- Put three pint jars or six half pints (or some combintion thereof) in your canning pot and bring to a boil.
- Combine fruit and sugar in a heavy, non-reactive pot. Bring to a boil and let bubble for a good twenty minutes, occasionally skimming the foam from the surface of the fruit as it develops. Add the pectin and boil for another five minutes. You want to cook it until it looks like boiling sugar - thick and viscous.
- Kill the heat, fill your jars, wipe rims, apply the lids and rings and process in the hot water bath for 10 minutes. Remove jars from water and let cool on the countertop. When the jars are cool (I typically wait until overnight), remove the rings and test the seal by picking the jar up by the lid. If it stays put, your jars are good to store indefinitely.
- I love the flavor of sour cherries, so I didn't add a drop of extra flavor to this jam. However, you are welcome to spice things up with cinnamon, nutmeg, cardamom, vanilla or orange (or anything else).