Sour Cherry Sage Flower Jam

(from koshka’s recipe box)

calcium water is a special water for particular pectin; in my case read a pectin instruction

Source: foodblog

Categories: dessert, herbs, jam


  • 1 quart pitted sour cherries and sour cherry juice
  • 5 C granulated sugar
  • 2 tbsp calcium water
  • 2 tbsp powdered pectin
  • 2 large handfuls sage leaves
  • 2 1/2 C loosely packed sage flowers


  1. Blend the cherries and juice with the sugar until you have a mush. Rinse off the sage leaves and tie them into one or two bundles in cheesecloth.

  2. Bring the cherry mush to a boil with the sage bundles in, then cover and leave to steep, stirring and tasting occasionally, until the sage flavor comes out strongly enough to suit you.

  3. Remove the sage bundles and press to drain as much liquid from them as possible back into the pot. Discard them. Add the calcium water. Bring the mix to a boil, then add the pectin and boil hard for a minute or so, or until you have reached the appropriate gel stage. The easiest way to test this is to have a bowl in the freezer. Drip a few drops of your jam into the bowl and see what the texture is like as it cools. If it wrinkles and moves as a single unit when you nudge it with your finger, it is ready. At that point, remove from heat and stir in the sage flowers.

  4. Pour into sterile canning jars and process in boiling water for at least 15 minutes. As the jars cool, you can hear the lids pop down as the vacuum seal is formed in each.

  5. If you want to make sure the flowers are dispersed throughout the jam instead of just floating at the top, give each jar a shake after it has started to gain some structural integrity but before it has completely gelled.

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