Sweet Cherry Jam

READY IN: 43mins
Recipe by Coppercloud

From Better Homes and Gardens canning mag.

Top Review by cfletcher

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 !!

Ingredients Nutrition


  1. In a pot, mix cherries, pectin, lemon juice and lemon zest.
  2. Bring to a boil, stirring constantly.
  3. Add sugar, stir to combine.
  4. Bring to a rolling boil for 1 minute.
  5. Remove from heat, skim foam.
  6. Ladle into hot sterilized 8 oz jars, leave 1/4" head space. Wipe rims and add lids.
  7. Process jars in water bath for your recomended altitude.

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