Sweet Cherry Jam

From Better Homes and Gardens canning mag.

Ready In:
43mins
Yields:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Coppercloud
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@Coppercloud
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"From Better Homes and Gardens canning mag."
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  1. Luv4food
    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!
    Reply
  2. Coppercloud
    I also add 1 stick of cinnamon.
    Reply
  3. 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 !!
    Reply
  4. MacLeod1592
    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!!
    Reply
  5. Coppercloud
    From Better Homes and Gardens canning mag.
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