Spiced Cherry Jam, Small Batch

READY IN: 50mins




  • Pit cherries, then process cherries and their juice in a food processor or chop finely by hand.
  • Pour cherries and lemon juice into a non-reactive saucepan and bring to a boil, stirring frequently.
  • Stir in cinnamon, cloves, and salt.
  • Gradually stir in pectin with a whisk. Bring mixture to a full boil, stirring constantly.
  • Add in the sugar, stirring to dissolve.
  • Return to a boil, boil hard 1 minute, stirring constantly.
  • Remove from heat.
  • Skim foam from top with a slotted spoon.
  • Pour carefully into 4 oz. jars.
  • Wipe rims of jars, place lids on and screw bands on just finger tight.
  • Process sealed jars in a hot water bath canner for 10 minutes to seal.
  • Place jars onto a dishcloth-covered countertop or cutting board to cool.
  • Do not move the jars until they are cooled.
  • After they are cooled, test the seals by pressing the center of lid with your finger. If the lids springs up when you lift your finger, it is NOT sealed. Refrigerate any unsealed jars of jam and use them within a few days. Sealed jars are good stored in a dry place for up to a year.