I like the ones that allow you to do it over days like that!Not all the ones I’ve seen published say they are shelf stable but it sounds like this can work!
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I’ve made many jams with a multi-day method (I first learned it from Christine Ferber’s work.) I simply water-bath the result, as I do with all my jams… works fine!
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I try it sometimes too, but I always ask about whether recipes are shelf stable if they don’t describe the canning steps. I ask the same questions every year 
When you are filling the jars the jam is VERY hot and the jars are very clean and sterilized. soit should be shelf stable.
I use a stainless steel Chinese ladle and a canning funnel, and wipe the rims of the jars with a paper towel before putting on and tightening the lids. By the way the lid seals are now plastic instead of rubber which would break down. I reuse lids and nobody in my house has died…yet
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Just finished it, and pitting sour cherries is even more tedious than I remember: took over an hour to do 3 lbs. I turned on the TV and had something mindless on. but jam ( all 4 jars of it…) tastes great!
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Well done 
!
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Blueberry jam.
I’m a straight-laced bore when it comes to jam: fruit, sugar, lemon juice. No pectin, no-add ins - I like it old fashioned.
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Wonderful looking pan, looks exactly like mine! Falk?
Falk! 
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Me too and i liked to slow cook it in the oven. Doesnt splash the stove top which is a pain to clean.
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What is a ‘California’ lemon and are they desirable in this application because they have less acid?
Today I am starting the “Small Batch Mixed Stonefruit Jam” with Flavor Grenade pluots.
I love a recipe that allows a day or two between starting and finishing . Thinking of adding some Fresnos to one jar.
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I have never heard of a California Lemon. But here in California the Meyer lemon is very popular. I have one, my neighbor has one. “Meyer lemon, is a hybrid citrus fruit native to China. It is not a lemon, but is instead a cross between a citron and a mandarin/pomelo hybrid.” It has a fairly thin skin, and yes, it is less acid and has more sugar.
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You hit the nail on the head with “just fruit…,sugar and lemon juice.” I bought some sour cherry jam in Italy where they are called “amarena.” It wasn’t very expensive, and it did have a little sour cherry flavor. But it was not really sour cherry jam. I’ll have to look next time but I suspect it is mostly apple juice. If real sour cherry jam were available I imagine the cost of one small jar would deplete my retirement account .
We joke about some of the highly-processed items we see in the stores: not so much what flavor you want, but what color?
By the way Bormioli makes very nice canning jars with one piece lids.
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I had a feeling the ‘California’ lemon you referred to in your recipe was a Meyer. I had never heard of them referred to that way. I grew both Meyers and Eureka lemons when I lived in the SF BA. So did my MIL and GMIL. The Meyers were mostly used for juicing (froze gallons of juice for the summer) for lemonade and preserving. The tarter Eurekas went to all the other lemon applications, including bleaching elbows when necessary. I could go for a squeeze of Eureka lemon juice on a filet of sole right now, or abalone, or panfried calamari, or steelhead…
I hit the motherlode at my local grocery store…
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If you’re interested in sour cherries when they’re out of season, various Wholesale Club locations in Ontario carry them in their freezer section.
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Wooo hoooooo!
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