Cherry Basil Jam

Base cherry recipe modeled after America's Test Kitchen recipe on Strawberry Jam (Season 17, Episode 19: "Canning Classics")

Equipment

Beyond standard kitchen equipment, the following items are also required or helpful:

• Cherry pitter

• Potato masher

• 24 qt. dutch oven

• Thermometer

• Two 16 fl. oz. (pint) jam jars for this recipe

• Pot deep enough to cover jars with water

• Canning funnel

• Canning tongs for jars

• Bamboo skewer or chop stick

Ingredients

The sugar to cherry ratio is about 1 cup sugar to 1 pound pitted and halved cherries (237 ml to 0.45 kg or 0.20 kg to 0.45 kg for those that are gravimetrically inclined).

Value	Unit	Item
2	pounds	cherries, pitted and halved
2	cups	sugar, white sugar tested
2.5	tbsp.	lemon juice, preferably from bottle
~10	leaves	basil, chiffonade cut (little strips)
1	6 fl. oz. packet	pectin, Certo brand Fruit Pectin tested

Serving Size

• 32 fl. oz. (two 16 fl. oz. pint jam jars)

Preparation

Setup

1. Wash, de-stem, and pit cherries (try to not alert the neighbors with your bloody looking hands).

   • Cut cherries in half, if not already done so during pitting process. Double check for pits.

2. Chiffonade cut basil leaves, place aside until ready to fill jars.

3. Place jars upright in pot with water and bring to boil.

4. Put small plate in freezer.

   • This will be used to test for proper thickness and setting of jam.

Cooking

1. Place cherries in dutch oven and mash a little with the potato masher (try to not scratch the enameled sides).

2. Add in pectin, sugar, and lemon juice, then turn the up to medium-high heat (7 out of 10 on our electric stove).

   • Constantly stir to avoid spill over -- do not leave this to cook by itself.

3. Cook mixture until thermometer reads about 219°F, about 35 minutes.

   • Act of cooking removes water from mixture, making it thicker when cooled.

4. Remove dutch oven from heat once temperature has been reached and place small amount of mixture onto plate from freezer.

5. Replace plate in freezer and allow to sit for about two minutes.

6. Test for how jam will set by dragging finger through mixture on plate.

   • If mixture does not recombine, cooking is done.

   

   • Otherwise, reheat for about three more minutes and retest.

Canning

1. Once mixture is done cooking, ladle into jars -- adding in a layer of cut basil leaves between each ladle.

   • Leave about 0.5 inch of head space between jar lid and mixture.

2. Stir with a skewer or chop stick to remove air bubbles from jam.

3. Wipe jar rim and place on lid. Screw on ring finger tight -- do not over tighten.

4. Place jars back into pot of boiling water for 10+ minutes. Air bubbles coming from jars is a good thing -- this is how it will seal.

Jam Jar Bubbles

Remove jars from boiling water and enjoy immediately or place in pantry for another day.