Sour cherries Sugar
Wash and drain sour cherries. Remove the pits from the sour cherries. Measure the amount of de-pitted sour cherry pulp you have, and then measure an equal amount of sugar. Mix sour cherry pulp with sugar. Place in a large pan and bring to boil. Simmer for 3 to 4 hours, or until the jam is nicely thickened. Stir often to avoid burning.
The photo was taken by Mary Melfi; the sour cherry jam was made by Joanne Alfieri and Peter Gasparrini.
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