Tart Cherry Jam - cooked

"I like this recipe because I have sour cherry trees. It makes wonderful jam."
photo by Linky photo by Linky
photo by Linky
photo by Linky photo by Linky
Ready In:
1hr 15mins
6-8 cups


  • 4 cups prepared seeded cherry pulp
  • 4 34 cups sugar
  • 1 box Sure-Jell
  • 12 teaspoon butter
  • 14 teaspoon almond extract


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

Questions & Replies

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  1. Nikki Kate
    My DH just loves this Jam! I have to make it for him so that he can take PB&J's to work with him. I made several batches last year with cherries we got from a co-op. I got very tired of making him jam so he froze some of the cherries. When he ran out of jam I would just tell him to bring a bag of frozen cherries in to thaw out. He was never without!! Now I am trying to use up the rest of the cherries in the freezer so that in about a week he can get another 25 lbs of cherries!! But this is the exact same recipe his mother uses to make her jam, right down to the almond extract. He loves it with the almond extract. I didn't put it in one time and he could tell the difference. This is a wonderful recipe to make Sour(tart) Cherry Jam!!!
  2. 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.
  3. Calicokatt
    This was awesome! Smelled and tasted just like the way I remember my mom's!


A City Girl by birth I was soon converted when I married a real country guy with a Master Gardener father. He soon taught me lots of gardening tips & I later took the Hanover Master Gardener Extention course & Master Food Preserver Course (1985). Been canning, freezing & putting up food ever since & also making Jams & Preserves, relishes, pickles which won me blue ribbons at the Richmond VA State Fair. I have a favorite Farm Journal Cookbook I rely on a lot because the recipes are so wonderful. I have been selling my Jams & Preserves for over 10 years & have recently posted a website to sell on the net. A photographer by profession, I enjoy the outdoors & nature & value our beautiful world! May the Lord Bless you.
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