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EVANS CHERRY JAM
Evans cherries are sour cherries that grow well in the prairie provinces. They’re generally too tart to snack on, but you can turn your backyard Evans cherries into a delicious jam. Use this spread on toast, as part of a cheese plate or as a topping on desserts.
Yield: Makes 6 cups.
July 02, 2019
EVANS CHERRY JAM
Ingredients
- 4 cups crushed pitted Evans cherries
- 2 tbsp lemon juice
- 1 pkg (57 g) Bernardin Fruit Pectin
- 5 cups granulated sugar
Directions
- Combine cherries and lemon juice in a Dutch oven. Gradually stir in Bernardin Fruit Pectin until dissolved. Place Dutch oven over high heat. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Continue to stir and cook over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir and skim foam for 5 minutes.
- Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes in Alberta.
Nutritional analysis per 1 tbsp serving:
46 calories, 0 g fat, 0.1 g protein, 11.9 g carbohydrate, 0.2 g fibre, 2 mg sodium