Photo by Adobe Stock/dil_ko
Start the season off right with an in-home jam session, making wild cherry jam following a standard jam recipe. Yield: Two 8-ounce jars.
- 5 cups cherry fruits, deseeded
- 1 cup sugar of choice
- Juice of 1 lemon
- Combine cherries with just a little water in a pot.
- Add your sugar of choice and lemon juice. Mix.
- Cook for about 1 hour or more, until mixture thickens and reaches a temperature of about 220 degrees Fahrenheit.
- Put finished jam into sterilized 8-ounce jars, and follow the standard procedure for canning.
Note: If you’re uncertain how to properly can, grab a home canning book from your local library, or search “USDA’s canning guide” on the National Center for Home Food Preservation’s website.
Christopher Nyerges has been leading Wild Food Outings since 1974. He’s the author of Nuts and Berries of California, Guide to Wild Foods and Useful Plants, Foraging California, Extreme Simplicity, and more. For a schedule of his classes, and information about his books, contact School of Self-Reliance, Box 41834, Eagle Rock, California, 90041, or online at Christopher Nyerges.