Cherry season is almost over, which means it's time to make jam once again using the ripened cherries we bought at the farmers market last weekend.
Cherries are my favourite fruit. I have such great memories of eating them with my parents in their backyard while growing up and an even better memory of making jam with my mom. ~We had a beautiful cherry tree in my parents' backyard that my father planted years ago and maintained with pride over the years.
One of my last memories of my father was at his home, watching him pick cherries with my girls. Although he was ill at that time, it brought him so much joy to watch the girls climb high up into the tree. "The higher they got, the more cherries to make cherry jam was my daughter's motto." Oh, the beautiful memory!
Back to making jam...
The only thing I don't like about this process is pitting the cherries. Back in the day, my mom and I used to do this with a knife, but over time, I discovered a cherry pitter (best invention ever).
Using this little metal gadget has saved me so much time and has done less damage to the colour of my hands and nails. If you don't have a cherry pitter, I highly recommend you invest in one, especially if you're going to make jam...
15 lbs Cherries (prior to removing pits)
5 cups Sugar
1. Clean and pit cherries.
2. Add 5 cups of sugar to cherries in a huge pot.
3. Simmer on low heat for 3 hours, stirring often to avoid burning and sticking to the bottom.