One of the best things about finding friends who have similar interests is the inspiration they provide. While watching our children run about outside, I was musing to my friend, Liz, about flavor pairings with tart cherries, brainstorming about my second collaboration creation with Montmorency tart cherries. I tossed out various herbs and other fruit pairings while Liz suggested champagne. Inspiration! The tart, bright flavor of the tart cherries would be further brightened by the sparkling grapes of champagne. The pair tastes fantastic. Plus the color is to die for! And did you know their ruby-red color is a sign their healthful qualities?? I knew red was the way to go. :)
Like in the Roasted Cherries and Ricotta Crostini recipe, I used frozen tart cherries for this recipe too. Knowing most of them were grown here in the US, processed and frozen at peak flavor, I was certain their taste would be punchy and delicious. While this is definitely a sweet flavored treat, I researched various sugar amounts and settled on a lesser amount because the tart cherries already taste good. This jam most assuredly dresses up a plain biscuit and I’m sure it would be yummy on toast, atop my oatmeal and I’m even considering drizzling it over vanilla ice cream.
I am a newcomer to canning food but after making a batch of jam earlier this summer, I am hooked. What at first seemed like a monumental undertaking I have found to be manageable and very enjoyable. The tart cherries were very easy to work with. I used the frozen variety and before cooking them with the champagne, lemon juice, butter (it really does help with foam reduction!) and pectin, I processed the tart cherries in my food processor. Even chopped up they were beautiful. Like most jams, the fruit, pectin and other ingredients are cooked together first then the sugar is added and it’s all cooked together again. The cooked mix is ladled into cleaned and sanitized jars and then submerged in boiled water to seal the lids.
My favorite part about making my own jam and sealing my own jars is knowing what I put in them. And I know, in the cold and darkness of winter, I will smile when I open one of these jars and taste the sunshine of the cherries and the sparkle of the champagne.
Ingredients
- 4 1/2 cups chopped tart cherries, frozen or fresh
- 1/2 cup dry champagne
- 1/8 cup lemon juice
- 1/2 tsp butter, optional to reduce foaming
- 1 - 1.75oz powdered fruit pectin
- 4 3/4 cups sugar
Instructions
- Thoroughly wash and sanitize jars before use. Allow to completely dry.
- Process the tart cherries in a food processor for 10-15 seconds.
- Combine the tart cherries, champagne, lemon juice, butter and pectin in a pot and bring to a full roiling boil. Stir constantly.
- Add sugar to cherry mix and return to a full roiling boil. Boil for 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle in the boiled mix into the prepared jars, filling each to within 1/4-inch of the top. Wipe the jar rims and threads. Cover with a two-piece lid.
- Place the jars on a rack and lower the rack into canner/large pot. Water must cover the jars by 1 to 2 inches.
- Cover and bring the water to a gentle boil.
- Process the jams 10 minutes.
- Remove the jars and place upright on a towel to cool completely.
- After the jars cool, check the seals by pressing the center of each lid with your finger. If the lid springs back, the lid is not sealed and needs to be refrigerated.
- Let the prepared jars stand at room temperature for 24 hours. Store unopened jars in a cool, dark place for up to a year. Opened jars need to be refrigerated and are good for up to 3 weeks.
This post is in partnership with Cherry Marketing Institute and ChooseCherries.com. All thoughts and opinions are my own.
This sounds divine! I’ll definitely be adding frozen tart cherries to the next grocery list. Just be very careful about canning with fats & proteins as they usually require high heat/pressure canning to ensure food safety and shelf stability… Unless, of course, you’re storing everything in the fridge ;)
How many jars does it make? What size jar?
Mine didn’t set as well as I would have liked. Anything I can do to save it?