Cherry Jam
Recipe for Sweet Cherry Jam
This recipe is for a sweet cherry jam. We found a great source for pick your own cherries. We pick a lot! Really a lot.
I used a powdered pectin because cherries don't have a lot of natural pectin. If it didn't set up it would probably make great cherry syrup though.
The pitting was the hardest part. But I got my crew of boys going and they got them pitted for me.
Getting juice EVERYWHERE in the process. But the cherries were pitted and ready.
This can be processed safely in a Water Bath Canner
Prepare
Gather your canning supplies
- water bath canner
- pint canning jars
- canning lids - both seals and rings
- jar lifter
- canning funnel
- bowls
- large pot
- large spoons
- towels and dish cloths
- sharp knife
- strawberry
corer
- potato
masher
Ingredients
- Cherries - enough to chop and make 1 quart
- 4 1/2 cups sugar
- 1/4 cup lemon juice
- 1 envelope powdered pectin
Start by preparing jars,and get water in your canner heating.
(see Water Bath Canning for full directions)
Procedure
Wash and pit cherries.
Chop cherries, I use my
Krupps, food chopper. Add lemon juice and pectin to chopped cherries and bring to a full boil stirring constantly.
Add sugar and return to a full boil. Boil 2 minutes stirring constantly.
Remove from heat. If you have developed foam (which is likely) skim off as much as you can.
Fill hot jars with hot jam leaving 1/4 inch head space.
Pack and process according to water bath canning instructions
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Processing time
1/2 pints or pintsprocess for 10 minutes if you are below 6000 ft elevation.
15 minutes if you are above 6000 ft elevation.
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Orange Rhubarb Jam
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