Sweet Cherry Jam
"From Better Homes and Gardens canning mag."
- Ready In:
- 43mins
- Ingredients:
- 5
- Yields:
-
6 Half pint
ingredients
- 3 lbs fully ripe dark sweet cherries, pitted (4 cups)
- 1 (1 3/4 ounce) packet powdered fruit pectin
- 1 teaspoon lemon zest
- 1⁄4 cup lemon juice
- 5 cups sugar
directions
- In a pot, mix cherries, pectin, lemon juice and lemon zest.
- Bring to a boil, stirring constantly.
- Add sugar, stir to combine.
- Bring to a rolling boil for 1 minute.
- Remove from heat, skim foam.
- Ladle into hot sterilized 8 oz jars, leave 1/4" head space. Wipe rims and add lids.
- Process jars in water bath for your recomended altitude.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Just finished making this jam......and I did everything wrong.....but it turned out yummy|! I used 3 cups of frozen black cherries, 4-1/2 cups sugar, lemon juice and zested lemon. However, when I went to add the pectin, I found that I only had 1/2 a box so I added that AND an envelope of the liquid pectin. Stirred on high, skimmed and ladled into jars. Did the water bath too. I tasted the leftover from the pan and it is wonderful. Can't wait to make some scones to taste with this jam. In spite of my mistakes, I would probably do it the same way again !! -
ABSOLUTELY AMAZING!!! We bought frozen sweet black cherries from Sam's Club, used the juice and all. We ended up with 4 1/2 pints of sinful goodness!!
-
I made this recipe exactly as stated (minus the lemon zest). I wasn't sure if I should cut the cherries or not but I chose to quarter mine. It made 8 (250ml) jars of amazing jam. I used fresh BC Okanagan cherries and I plan on making this again. Thanks for sharing!
Tweaks
-
I also add 1 stick of cinnamon.
RECIPE SUBMITTED BY
Coppercloud
United States
