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It’s cherry season again, and time to start canning cherry jam! Cherry jam is very easy to make. This recipe uses liquid pectin.
4 1/2 c. fully ripe cherries, pitted and finely chopped*
7 c. sugar
2 pouches liquid pectin
*You can either remove the pits by hand or you can use a cherry pitter like this one from Norpro. It’s about $20, and will make your job oh so much easier!
Measure chopped cherries into a large sauce pan. Add sugar, stirring well. Place on high heat. Stirring constantly, bring to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in the liquid pectin. Skim with a metal spoon.
Immediately pour hot jam into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner for 10 minutes.
Yield: About 8 half-pint jars
New to boiling water canning and want to watch me prepare this recipe? Check out my step-by-step video based canning courses.
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