“The hardest part is pitting the cherries. Cover up because you will get splattered.”
READY IN:
6hrs 15mins
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Add the cherries, lemon juice, and salt to a slow cooker; stir gently; let stand for 15 minutes to dissolve the sugar.
  2. Sprinkle with pectin.
  3. Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
  4. Remove the lid, turn the cooker to HIGH and cook for 2-3 hours more, until the jam reaches your desired consistency.
  5. Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand to cool.
  6. Store, covered, in the refrigerator for up to 2 months.
  7. Or spoon into small plastic storage containers and freeze for up to 2 months.

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