Tart Cherry Jam - cooked

READY IN: 1hr 15mins
Linky
Recipe by Dianne Jones

I like this recipe because I have sour cherry trees. It makes wonderful jam.

Top Review by Linky

This was terrific! I made it to use up some frozen Door County (sour) cherries when I defrosted my freezer. I was going to give away the jam to my friends, but it's so good I don't know if I will be able to part with it! The almond extract adds just the right hint. I used the pink box of "less sugar" type of sure jell.

Ingredients Nutrition

  • 946.36 ml prepared seeded cherry pulp
  • 1123.80 ml sugar
  • 1 box Sure-Jell
  • 2.46 ml butter
  • 1.23 ml almond extract

Directions

  1. Follow sure Jell Directions.
  2. Water Bath Can 15 minutes using regulation jars& new caps.
  3. Note: put your fingers into the pulp to find any missing seeds before you make jam.
  4. Follow Sure Jell Instructions for Cooked Jam.
  5. Please water-bath all Jam for 15 minutes.
  6. Jam canned this way will be safe& last over 2 years without mold.

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