BC Cherry Jam

BC Cherry Jam

12 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Pepper
Recipe by  Pepper

“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®.”

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Ingredients

Adjust Servings

Original recipe yields 4 half pints

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Directions

  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.

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Reviews (12)

Rate This Recipe
Kitten
36

Kitten

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, by the way, do as I didn't and wear gloves to pit the cherries, I do believe my finges will forever be stained with the cherries, but it's cherries, and well worth the red fingers. I have a large canning funnel which I use when putting the food into jars to help keep the rims of the jars clean, which is very important, as Pepper stated. The jam was excellent; the flavor is very definitely cherry and the color is beautiful.

WHIRLEDPEAS
31

WHIRLEDPEAS

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 I did. I cut the sugar to 2 cups instead of 3 cups. It made the jam tart and perfect. I used 1.5 packages of pectin instead of 2 because I don't like my jam to be really firm like store-bought jellies. I think 1.5 was still too much, and next time I'll just do 1 packet. Because I cut out 1 cup of sugar, I only got 1 pint of jam. I kind of want to make more now. The jam was easy, and I loved the simple ingredients. Thanks for the great recipe!

Sarah Jo
29

Sarah Jo

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 delicious. One of the best jams I've made yet. It's like summer in a jar.

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 67 cal
  • 3%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 17.2 g
  • 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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