Cherry Pinot Grigio Jam

We picked over 15 lbs of tart cherries at Singer Naturals Farm the last day of June, on my husband's birthday. All of the cherries were processed and bagged and then frozen. On the morning of the 4th of July, I made Cherry Pinot Grigio Jam early in the morning while the air was still cool.

I used 4 cups of minced cherries, 1 1/2 cups La Fiera's 2010 Pinot Grigio, 3 cups sugar, and 2 boxes of fruit pectin.

Bring to a boil, scrapping down the sides frequently, for ten minutes. Turn the heat down and simmer the jam for 40 minutes until thickened. 

Bring 6 half pint jars and their bands to a boil in a large pot of water fitted with a rack. Boil for 10 minutes. Remove the jars using tongs. Simmer the lids in a small pan, to soften the rubber flange.

When the jars are dry but still hot, use a slotted spoon to fill the jars with the thickened berries leaving 3/4 inch of headspace to allow for pressure to build during the canning process.

Wipe the rims, set on the lids, and screw on the bands fingertip tight. Place the jars in the rack in the large pot and add enough water to cover the jars with about 3 inches of water. Cover and bring the pot to a boil, then to lower the heat to medium for 10 minutes. Remove the cover and after 5 minutes, remove the jars. Set them on a dish towel on the counter and let sit undisturbed for six hours.

Sometime during the first hour your lids will make a pop noise, signaling that they're sealed. After six hours press on the lids, they shouldn't move at all. If they push in, they're not sealed. Try again with a new lid. These will last stored in a cool dark place for up to a year, though with how this tastes I don't see how they would last a month! Refrigerate after you open the jar.