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Cherry Limeade Jam<\/p>\nCherry Limeade Jam<\/p>\n
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2 pounds (about 6 cups) pitted sweet cherries<\/p>\n
1 \u00bd cups sugar<\/p>\n
\u00bc cup fresh lime juice<\/p>\n
2 tablespoons freshly grated lime zest<\/p>\n
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Put the cherries, sugar, and lime juice in your preserving pot; stir together. Allow the mixture to sit at room temperature until about \u00bc inch of juice forms on the bottom of the pot. Once there\u2019s a good layer of juice in the bottom of the pot, return to high heat and bring the mixture to a boil that cannot be stirred down. As soon as the mixture comes to a full rolling boil, remove from heat and carefully use an immersion blender to blend the mixture until very smooth. Return the mixture to a boil over high heat, cook for 3 minutes, then add the lime zest. Continue cooking the jam on high heat, stirring frequently until the mixture no longer weeps when a dollop is placed on a plate. This will happen quite quickly, likely in about 7 minutes. Ladle into prepared half-pint jars, leaving \u00bc -inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and clip on the clips. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cherry Limeade Jam 2 pounds (about 6 cups) pitted sweet cherries 1 \u00bd cups sugar \u00bc cup fresh lime juice 2 tablespoons freshly grated lime zest Put the cherries, sugar, and lime juice in your preserving pot; stir together. Allow the mixture to sit at room temperature until about \u00bc inch of juice forms on the bottom of the pot. Once there\u2019s a good layer of juice in the bottom of the pot, return to high heat and…<\/p>\n