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+ servings

Cherry Jam for Canning

This simple cherry jam recipe uses just 4 ingredients and makes 6 half-pint jars perfect for long-term storage. The chopped cherries create a lovely texture that spreads beautifully on toast.
Prep Time:25 minutes
12 minutes
Total Time:37 minutes

Equipment

  • 1 large heavy-bottomed pot
  • 6-7 half-pint mason jars with lids and rings
  • 1 Ladle
  • 1 debubbler tool

Ingredients

  • 4 cups cherries stemmed, pitted, and chopped (about 6 cups whole)
  • ¼ cup bottled lemon juice
  • 1 package powdered pectin 1.75 oz
  • 5 cups sugar
  • ¼ teaspoon butter optional, to prevent foaming

Instructions

  • Prep jars. Wash jars, lids, and rings in hot soapy water. Place jars in water bath canner, cover with water, and bring to a simmer.
  • Cook fruit, lemon juice, and pectin. Combine chopped cherries, lemon juice, and powdered pectin in a large pot. Heat over medium heat, stirring constantly, until mixture reaches a rolling boil. Boil for 1 minute, stirring constantly.
  • Add sugar and stir.. Add sugar and optional butter, stir to combine. Return to a rolling boil and boil for 3 minutes, stirring constantly to prevent boiling over.
  • Fill jars. Remove from heat. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and wipe jar rims clean.
  • Process. Place lids and rings on jars, tightening to fingertip tight. Process in boiling water bath for 10 minutes, ensuring jars are covered by 1 inch of water.
  • Cool and store. Remove from canner and cool for 12-24 hours. Check seals before storing in a cool, dark place for 12-18 months.

Notes

 Use bottled lemon juice for safe canning pH levels. Don't substitute liquid pectin without adjusting measurements.
Nutrition facts are per tablespoon.

Nutrition

Calories: 46kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Cholesterol: 0.03mg | Sodium: 1mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.04mg
Servings: 96 servings
Calories: 46kcal
Author: Katie Shaw