1. Recipes

How to Make Cherry Jam - A Step-by-Step Guide

Cherry jam is a delightful and versatile spread that captures the sweet and tangy flavors of fresh cherries. This classic jam is perfect for adding a burst of fruity goodness to your morning toast, or as a complement to savory dishes like roast meats or cheese platters.

Making cherry jam at home is a simple and rewarding process that allows you to control the ingredients and customize the flavor to your liking. Whether you have access to an abundance of fresh cherries in season, or yo...

Read more Snack recipes

Ingredients

  • 3 cups pitted, chopped fresh cherries
  • ½ cup unsweetened apple juice
  • 2 teaspoons lemon juice
  • 2 (2 ounce) packages powdered fruit pectin
  • 3 cups white sugar
  • 4 half pint canning jars with lids and rings

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Servings: 40
  • Yield: 4 half pints

  • Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil and mix in sugar. Cook jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

    • Nutrition

    67 cal.

    • Total Fat: 0g
    • Sodium: 0mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 0g
    • Total Sugars: 17g
    • Protein: 0g
    • Vitamin C: 1mg
    • Calcium: 2mg
    • Iron: 0mg
    • Potassium: 29mg

    Categories

    Sweet recipes
    Fruit recipes
    Preserve recipes
    Condiment recipes
    Spread recipes