Cherry Jam
A soft, spreadable cherry jam made with sweet cherries, sugar, and liquid pectin. This recipe is simple enough for first-time canners, so you can enjoy cherry jam all year long.
Servings: 8 jars (8 oz each)
Equipment
- 8 Canning jars (8 oz) (250 ml)
- Ladle
Ingredients
For the jam
- 4 cups sweet cherries pitted & finely chopped (from about 2.25-2.5 pounds of whole cherries before pitting)
- 6 cups granulated white sugar
- 2 tablespoons bottled lemon juice omit if using sour or tart cherries
- 4.5 fl oz liquid pectin see notes for powdered pectin or no-pectin method
Instructions
- Prepare a boiling water canner. Wash and sterilize the jars and lids according to standard canning guidelines.
- Wash, stem, and pit the cherries. Finely chop them by hand or pulse briefly in a food processor.
- Add the chopped cherries, lemon juice (if using), and sugar to a large, wide preserving pan or heavy-bottomed pot. Stir well to combine.
- Place the pan over medium heat, stirring frequently until the sugar has completely dissolved and the mixture looks glossy and syrupy.Skim off the foam as it forms.
- Increase the heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.
- Stir in the liquid pectin all at once and immediately return the jam to a full rolling boil. Boil vigorously for exactly 1 minute, stirring constantly.
- Remove the pan from the heat.If desired, test the set by placing a small spoonful onto a chilled plate. Let it cool for 30 to 60 seconds, then push it gently with your finger. If it wrinkles slightly and holds its shape, it is ready.
- Ladle the hot jam into hot sterilized jars, leaving 0.25-inch (6 mm) headspace. Wipe the rims clean, apply the lids, and screw on the bands until fingertip tight.
- Process the jars in a boiling water bath for 10 minutes, adjusting for altitude if necessary. Remove the jars and allow them to cool undisturbed for 12 to 24 hours before checking the seals.
Notes
- Sweet vs. sour cherries: If using sweet cherries, add the lemon juice as written. If using sour or tart cherries, omit the lemon juice.
- Liquid pectin: Using 4.5 fl oz of liquid pectin produces a softer, more spreadable jam than using larger amounts. Add liquid pectin only after the jam has reached a full rolling boil, then boil for exactly 1 minute.
- Powdered pectin: Do not add powdered pectin at the end. Instead, whisk it into the chopped cherries before adding the sugar, then follow the manufacturer's directions for the amount to use.
- No-pectin method: Omit the pectin entirely. Follow the same method but continue boiling until the jam reaches 220º F (104º C) at sea level. This will take considerably longer. Always use the cold plate test to check for doneness before filling the jars.
- Storage: Properly processed and sealed jars can be stored in a cool, dark place for up to 1 year. Refrigerate after opening and use within 3 months.
Nutrition
Serving: 1 Tbsp | Calories: 45kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.05g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.002g | Sodium: 0.1mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 3IU | Vitamin C: 0.5mg | Calcium: 1mg | Iron: 0.02mg