Cherry jam with bay leaf offers a unique and aromatic twist on traditional cherry jam. The subtle, herbal notes of bay leaf enhance the rich sweetness of cherries, creating a complex and sophisticated preserve. Here’s a step-by-step guide to making this delicious jam:
Cherry Jam with Bay Leaf
Ingredients:
- 4 cups fresh cherries, pitted and chopped (about 2 pounds of cherries)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1-2 bay leaves (depending on size and preference)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Cherries: Wash the cherries thoroughly. Pit and chop them into smaller pieces. You should have about 4 cups of chopped cherries.
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Cook the Cherries: In a large pot, combine the chopped cherries and lemon juice. Cook over medium heat, stirring occasionally, until the cherries start to break down and release their juices, about 10-15 minutes.
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Add Bay Leaves: Add the bay leaves to the pot. Continue cooking for an additional 5 minutes to allow the bay leaf flavor to infuse into the cherry mixture. If you prefer a more subtle bay leaf flavor, you can use only one leaf or add it later in the process.
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Remove Bay Leaves: Before adding the pectin, remove the bay leaves from the mixture. Discard the leaves or set aside if you wish to taste the flavor for adjustment.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This cherry jam with bay leaf provides a lovely combination of sweet cherry flavor and subtle herbal undertones, making it a unique addition to your collection of homemade preserves. Enjoy it on toast, in desserts, or as a gourmet gift!
