Cherry Jam

Try this cherry jam recipe when sweet cherries are in season to preserve their juicy flavor and enjoy a little taste of summer later in the year!

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 67 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.