Cherry Jam
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Sweet, juicy cherries cooked down into a rich homemade jam make it easy to enjoy summer all year long. Water bath can a batch to stock your pantry, then spread it on toast, biscuits, or swirl it into yogurt for a burst of fresh cherry flavor!
Have I mentioned my love for cherries? I think that they are probably my favorite fruit of all time. The deep, rich red color, whimsical stem, and juicy goodness make it number one on my list.
Unfortunately the only time of year I can afford these ruby red jewels is in the summer when it’s cherry season. So I make the most of it while I can and eat them by the bagful, bake with them, and make lots of beverages with them.
One of my favorite cherry recipes are Cherry Crumble Bars made with sweet cherries. I also love making Fresh Cherry Scones for breakfast or dessert. When I can get sour cherries I enjoy Sour Cherry Coffee Cake. For a hot weather sipper my Cherry Mojitos can’t be beat. Anytime I’m invited to a party and have fresh cherries you can bet I’m making Cherry Rhubarb Pie with crumble topping.
This year I finally decided to make a cherry jam recipe that I can enjoy year round. I’ve been using a boiling water canner for years now and it’s an easy way to can fruits and jams.
What is Water Bath Canning?
Water bath canning is a simple method of preserving high acids foods by sealing them in jars and processing them in boiling water. The boiling water destroys mold and many bacteria while creating a vacuum seal that keeps the food shelf stable.
Before you attempt to make this jam make sure you have several hours set aside and make sure you have the right equipment. It’s not that making the jam takes a long time, it’s the stemming and seeding of the cherry pits that took forever. However, if you have a cherry pitter this goes a whole lot quicker.
What equipment do I need to can fruit butters and jams?
There are a few main tools you need in order to can fruit butters and jams. The first, and most important, is a large pot with a lid. This will be your boiling water canner and it needs to be deep enough that pint and quart jars can be totally submerged in water. Other things you might need include:
- Long tongs with vinyl coated handles
- Vinyl coated jar lifter
- Magnetic lid lifter
- Extra wide mouth funnel
- Vinyl coated jar wrench
- Bubble popper/measurer
While you can buy these items separately, you can also buy them as a canning set for under $20. You can even buy a boiling water canning set that includes the canner, jars, and all of the above mentioned tools.
I was skeptical as to how the jam would form because the amount of liquid in the jam in minimal. I had difficulty getting the sugar to dissolve before adding in the liquid pectin and so I ended up adding in one pouch of liquid pectin before the sugar finally dissolved. After that the jam behaved for the most part.
Ingredients:
To make the jam the cherries, sugar, and lemon juice are mixed in a large saucepan. Stir in the liquid pectin and heat over medium high heat until the sugar is melted, stirring frequently. Pour in the remaining liquid pectin, stir, then bring the mixture to a boil and boil hard for 1 minute. Remove from heat and put into the hot jars.
This jam is so delicious! It’s sweet with just a bit of tartness from the cherries and lemon juice. I love the big pieces of cherries that are throughout the jam.
This is a soft set jam so while it’s great for toast or a peanut butter and jelly sandwich because it spreads easily, it’s not the best for a cake filling because it will spread out.
What size and type of jars do I need?
You will need to use canning jars that have both lids and screw bands on them. You will use half pint jars for this recipe. It will make 7 half pints. I like to use Ball canning jars but any jars rated for canning and preserving will work.
If canned correctly the jam will last for years when stored in a cool, dark place. I keep mine on a shelf in the basement. Just check the seal before using to make sure it’s still sealed and visually check the jam.
Cherry jam is also great as a homemade holiday gift. I can’t think of a better gift then something that has been canned and can be enjoyed anytime throughout the year! Put a piece of holiday fabric underneath the screw band to make a pretty presentation when you gift it.
If you’ve tried my Cherry Jam or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Cherry Jam
Ingredients
- 4 cups sweet fresh cherries, pitted and chopped
- 4 cups granulated sugar
- 2 Tablespoons lemon juice
- 2 pouches Liquid Pectin
Instructions
- Combine the cherries, sugar, and lemon juice is a large saucepan. Stir until sugar begins to dissolve.
- Add in one pouch of liquid pectin and bring to a boil over medium high heat. All of the sugar should be dissolved by this point.
- Stir in the remaining pouch of liquid pectin and bring to a rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off the foam. Ladle the jam into hot jars, leaving 1/4 inch of headspace. Remove any air bubbles from the jars and readjust the headspace.
- Put on the 2 piece lid and screw to finger tip tight. Heat in a boiling water canner for 10 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.
Notes
I have never had cherry jam, but it sounds and looks delicious! Thank you for sharing on Tasty Thursday.
Hi Heather,
What a great Cherry Jam, just perfect for Christmas! Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
Come Back Soon!
Miz Helen
Love cherries too. And this year, I’ve made real Maraschino-soaked cherries. There’s a recipe on my latest blogpost: http://ambradambra.wordpress.com/2012/11/24/maraschino-a-tale-of-two-cherries/