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Here is the recipe I use for my cherry jam. I have tried several and this one seems to be the best, sets well and is nice and rich. I chopped the cherries in my 4 cup food processor. I chopped them so they were really small pieces. I think some might prefer them with a few more cherry pieces.
1 quart chopped and pitted cherries (this is the hardest part)
1 pk powdered pectin
1/2 cup lemon juice
1/2 cup almond liqueur (I have used almond extract and rum) using 1/2 cup of rum and just a little almond extract)
1/2 tsp cloves
1/2 tsp cinnamon
4 1/2 cups of sugar
Place all the ingredients except the sugar in a large pan. Bring to boil and add sugar stirring while sugar dissolves. Return to rolling boil and boil 2 minutes stirring constantly. Place jam in hot clean jars and seal. Place in water bath for about 10 minutes. makes about 6 1/2 pints.
nmnita is gone, but the general answer is to use a spider or strainer to skim the bulk of the foam off as it foams. A side note: granulated sugar and cane sugar have different flavor profiles that show up in some recipes. I could not make a satisfactory strawberry jam/gravy until I switched to cane sugar. Any fruit wants to be completely ripe and within hours of going rotten for the best preserves flavor.
"I have a question. How to prevent foaming while boiling." add a little bit of butter to the pot, the oil will break up the foaming during the boiling process....
I saw instructions in my browser but no actual recipe. No matter, it is all pretty basic. I didn't see anything I would have issue with. Good luck. If it doesn't come out perfect, it'll still eat good.
"I have a question. How to prevent foaming while boiling." add a little bit of butter to the pot, the oil will break up the foaming during the boiling process....
That is similar to the old Vermont trick of hanging a slab of salt pork over the maple syrup evaporator trays. I've no doubt it will help, I just prefer skimming, since it is a technique commonly used in other recipes.
That recipe looks delicious. Thanks. I intend to file it away for a couple of years while I wait for my cherry trees to grow. I can't justify the high cost of cherries to make jam out of them, but when I am growing my own, I'll be looking for things to do with them.
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I found a recipe, if you tried it before, can you review it? 