Cherry Jam

This cherry jam recipe makes about 6 half-pints. 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.

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Label your jars with pretty printable Canning Labels! Check them out.

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. Let’s learn how to make cherry jam!

The Cherry Pitter that passed the family review.

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.

This cherry pitter you see in the image below was NOT family approved. After trying diligently to make it work, my son gave up, grabbed a piece of tubing, and pitted the cherries that way.

Are cherries high in pectin? How do you thicken cherry jam?

I use 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!

Can you make cherry jam without pectin?

Cherries don’t naturally contain much pectin, so that’s why using powdered pectin is suggested. I suppose that with enough sugar, it might set up properly…but I’ve never actually tried it, and it’s so easy to add pectin and make sure that it works! 🙂

This can be processed safely in a Water Bath Canner.

What Kind of Cherries Should You Use?

I used bing cherries for this recipe, but you could use either sweet or sour cherries. There is so much sugar, I’m pretty sure even pie cherries would work (though the flavor might be a bit different).

How to Make Cherry Jam Recipe and full instructions.

Gather Your Canning Supplies:

• water bath canner
• pint canning jars
• canning lids – both seals and rings
• jar lifter and canning funnel
• bowls
• large pot
• large spoons
• towels and dish cloths
• sharp knife
• food processor

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 getting 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.)

Making cherry jam.

First wash and pit the 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. Measure out 1 Quart.

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.

Canning Cherry Jam

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 1/2 inch headspace.

Pinnable Recipe Card

Sweet Cherry Jam

This sweet cherry jam recipe makes about 6 half-pints. 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.

Print Recipe

Prep Time:1 hour hr

Processing Pints (adjust for altitude):10 minutes mins

Total Time:1 hour hr 10 minutes mins

Equipment

• Cherry Pitter
• Food Processor
• Water Bath Canner
• Canning Jars
• Canning Lids and Rings
• Large Pot
• Funnel, Jar Lifter, Lid Lifter, Bubble Tool
• Ladle

Ingredients

• 1 quart Cherries chopped
• 4 ½ cups Sugar
• ¼ cup Lemon Juice 
• 1 envelope Powdered Pectin
• ¼ teaspoon Butter optional

Instructions

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.

  See full water bath canning instructions here.  

For a Hot Pack

• Wash, pit, and chop cherries.
• Combine cherries with lemon juice and pectin in a large pot.
• Bring to full boil, stirring constantly.
• Add sugar and return to full boil.
• If jam is getting foamy, add 1/4 tsp. butter.
• Boil 2 minutes, stirring constantly.
• Remove from heat, skimming foam if needed.
• Fill hot jar with hot jam, leaving 1/4” headspace.
• Remove air bubbles, wipe rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to the chart below. 

Notes

Processing with a Water Bath Canner

Place the jar in the warm canner. Proceed to fill all jars placing them in the canner.

When all the jars are filled, bring the water in the canner to a boil.  When a boil is reached that is when you’ll start your timing.   Process for the length of time on the chart below.  Adjust for your altitude. 

 After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water.  Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely.  Leave them alone for about 12 hours.  

When they are cooled remove the metal bands, check the seals, label the jars and store them away! 

Processing Times for Water Bath Canner (Hot Pack) 

Altitude – Half Pints and Pints are Processed the Same 

0-6,000 ft – 10 minutes 

Above 6,000 ft – 15 minutes 

Adapted from: The National Center for Home Food Preservation

Servings: 6 half pint jars

Author: Sharon Peterson

More Things to Do with Cherries

Recipe Source: Usually, I put my source for the recipe here…but, I forgot to make a note of where I got it! Most likely it was off the package of pectin. Remember different pectins may have slightly different instructions. The basics will be the same. I recommend going with the instructions on whatever pectin you choose to use.

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Page last updated: 7/9/2021