This Cherry Jam recipe makes about 6 half pints.
We found a great source for pick your own cherries. We pick a lot! Really a lot. This sweet Cherry Jam recipe is one of the results. It turned out fantastic.
It is VERY tempting to double the recipe. However, it is difficult to make double batches. If you want to make more at a time (I don't blame you) simply have two batches going at the same time in different pots.
Pitting was the hardest part. But I got my crew of boys going and they got them pitted for me.
They were getting juice EVERYWHERE in the process. But the cherries were pitted and ready for this sweet cherry jam recipe.
Edit to add.... since this page was built, we found the pitter that passed the family pitters approval. Check it out here. Video review with the pitter in action at my kitchen counter.
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.
This can be processed safely in a Water Bath Canner
Gather your canning supplies
Start by preparing jars ,and get water in your canner heating. You want the water to be hot but not boiling when your jars are ready to process. (see Water Bath Canning for full directions)
First, wash and pit all your cherries.
When the cherries are pitted you'll need to chop them up pretty fine. I use my food chopper but you can just use a knife. You want your cherries chopped/smashed.
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. Then fill hot jars with hot jam leaving 1/4 inch head space.
1/2 pints or pints -
process for 10 minutes if you are below 6000 ft elevation.
15 minutes if you are above 6000 ft elevation.