Fresh tart red cherries can be a little tricky to find. They have a short growing season and are grown commercially mainly in Michigan and Wisconsin. The two most common varieties are montmorency and morello. If you don’t have your own tree, look for them at the supermarket in June and July—or visit a U-pick farm.
PREP: 35 MINUTES STAND: 10 MINUTES + 24 HOURS MAKES: 5 HALF-PINTS
1. Stem, pit, and finely chop cherries. Measure 1½ cups chopped cherries. In a large bowl combine the chopped cherries and mashed blueberries; stir in sugar and lemon peel. Allow to stand at room temperature for 10 minutes, stirring occasionally.
2. In a small saucepan stir pectin into the water. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly stir pectin mixture into fruit mixture, stirring about 3 minutes or until sugar dissolves and mixture is no longer grainy.
3. Ladle jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for 24 hours before storing.
4. Store in the freezer for up to 1 year or in the refrigerator for up to 3 weeks.
PER 1 TABLESPOON: 45 cal., 0 g fat, 0 mg chol., 1 mg sodium, 11 g carb., 0 g fiber, 0 g pro.