Sweet Cherry Jam with Fresh Ground Black Pepper
Author: Sherri Brooks
Recipe type: Preserves
Prep time:
Cook time:
Total time:
Serves: makes 3 cups
- 3 lbs pitted and stemmed cherries
- ¼ cup lemon juice
- 1 cup sugar
- 1 tsp fresh ground black pepper
- Add cherries and 1oz water to a nonreactive stock pot
- Bring to a boil
- Add sugar, and stir until completely dissolved
- Add lemon juice and pepper
- Boil stirring frequently until it reaches the desired gel (218 degrees for me)
- Pour into hot canning jars
- Can using boiling water bath method for 10 minutes
- Turn off heat and let rest for 5 minutes
- Remove from bath, cool, and store for up to 1 year
Recipe by Hammer on Rye at http://www.hammeronrye.com/cherry-jam/
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