Last week I shared Cherry Pickles and a killer Cherry Cocktail but together you get a special treat of Cherry Port Jam.
Normally I’m super generous in sharing canned goods. I bring pickles and jams to everyone. I’m being a miser with this jam.
I want to eat it all the time. I try to not eat tonnes of bread but with this jam I just can’t help myself. I’ve also used it now in the middle of cakes and even stirred it into muffins. Bliss.
I started with all this cherry loveliness.
Placed port, pitted cherries, sugar, lemon zest and juice in a big pot and I let them burble away. After almost an hour my jam got lovely and thick. I ladelled it into sterilized jars, topped them and processed in a water bath for 13 minutes.
Amazing right away and terrific each time you pop open a new jar.
- 8x250 ml sterilized jars
- 3 cups Port
- 6 cups sugar
- Juice and zest of 2 lemons
- 12 cups pitted cherries
- Combine all ingredients and bring to a boil. Let reduce until thickened, stirring often-about an hour. Ladel into sterilized jars, top and process in a water bath for 13 minutes.