BC Cherry Jam

BC Cherry Jam

14
Pepper 15

"When fresh cherries are in season, we preserve them to enjoy all year. This jam is sweet and can be also made as a light version with sugar-free pectin and Splenda®."

Ingredients

50 m servings 67 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Reviews

14
  1. 16 Ratings

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Most helpful

I love cherry season. I used bing cherries and the jam was so good. I cut the cherries in half, removed the seeds then cut the halves again. I wanted the cherry pieces large enough to see. Oh, b...

Most helpful critical

I used the fresh picked cherries we had just brought back from B.C. and this recipe totally didn't work for me. It's more a syrup than a jam and while it tastes great on pancakes, is not what I...

I love cherry season. I used bing cherries and the jam was so good. I cut the cherries in half, removed the seeds then cut the halves again. I wanted the cherry pieces large enough to see. Oh, b...

This is an easy & delicious cherry jam recipe. At first, I was turned off by the "sweet" description, but I couldn't seem to find a better recipe online. I finally made this one, and I'm glad ...

This jam was incredibly easy. I followed the instructions--they were very precise which was a relief for me......I'm not a canning rockstar. This jam was not only beautiful in the jar, it was de...

Delightfully Delicious! Very impressed when compared to the jam recipe that came with the pectin box! Yum

Being a born and raised Calgarian, cherries from a tree are something that is bought, not grown. What I do have are two bushes of Nanking cherries, those teeny little red berries that are more p...

excellent recipe...easy, used low sugar pectin instead and everyone loved it!!!

Tasted wonderful! This was my first time making jam ever so I was really worried that it wouldn't turn out. I added pineapple juice instead of the apple juice because that was all I had, but i...

I used the fresh picked cherries we had just brought back from B.C. and this recipe totally didn't work for me. It's more a syrup than a jam and while it tastes great on pancakes, is not what I...

You should turn your jam jars upside down after filling and sealing for the first 10 - 15 minutes of cooling to prevent the fruit from staying at the top of the jar. Cut the apple juice and lemo...