Summary: This makes 2-3 half-pint jars and is absolutely delicious. It’s easy to double if you’d like but just remember to use a larger pot so the cherries are spread over a larger surface area.
- 2 pounds sweet cherries, stemmed and pitted
- 1 cup sugar
- 1/2 teaspoon ground cardamom (I use Guatemalan)
- 1 tablespoon fresh lemon juice
- Fill a large canning pot with water, about 65% full, cover and set to boil. When it’s boiling, put your jars and lids in to sterilize them.
- In the meantime, whisk the cardamom and sugar together. In a large, non-reactive stockpot, put the cherries, lemon juice and 1/3 of the sugar mixture. Set over medium-high heat and stir frequently until sugar melts, about 3 minutes. Add another 1/3 of the sugar mixture and stir until dissolved, 1-2 minutes. Then add the remaining sugar mixture and bring cherries to a boil, stirring frequently.
- Set a candy thermometer in the pot, and when it reaches 220 degrees (about 30 minutes), remove your jars from the canning pot and ladle them full of cherry jam, leaving a 1/4” space at the top of each jar. Put the lids on, screw the bands on tightly, and process in a boiling water bath for 10 minutes.
Recipe by Em-i-lis