It’s cherry season again, and time to start canning cherry jam! Cherry jam is very easy to make. This recipe uses liquid pectin.
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Cherry Jam Recipe
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.
Step by Step Video:
Do you want to watch me prepare this recipe? Click on the video to watch me canning cherry jam step by step.
Immediately pour hot jam into hot, sterile jars, leaving 1/4 inch headspace. You can easily measure the headspace with this inexpensive canning funnel.
Wipe rims of jars with a dampened clean paper towel. Screw on lids. Place the jars in your boiling water canner and make sure the jars are covered with 1-2 inches of water.
Process the jars in the boiling water canner for 10 minutes. Remove the jars from the canner and place on a towel on the kitchen counter to cool.
Yield: About 8 half-pint jars
Norpro Deluxe Cherry Pitter with Suction BaseSure Jell Certo Fruit Pectin, 4 CountPrepworks by Progressive Canning Funnel for Regular and Wide Mouth JarsGranite Ware Covered Preserving Canner with Rack, 12-Quart
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9 Comments on "Canning Cherry Jam"
Hi! I haven’t made this yet, but am looking forward to doing so. Should you not bring the cherries to boil again after adding the pectin?
Hi! It’s been awhile since I’ve made this recipe so I don’t remember for sure, but since this recipe uses liquid pectin the instructions could be different than using powdered pectin. I know with powdered pectin you would bring it to a boil again. I think the liquid pectin instructions are different.
I made this recipe as well and it didnt thicken
Hi Patty, in the instructions that came with the pectin you used there should be instructions for fixing jam that didn’t thicken. I haven’t had a chance to write up the instructions to post on here yet. Basically you heat the jam back up again, add a little more pectin to it, then refill and re-process the jars.
I made this recipe and it didn’t thicken as I’d hoped. Its usable as long as it comes to the table directly from the fridge. Turned out a little too sweet for my taste.
Sorry to hear that, that does happen sometimes if the pectin doesn’t make it set up quite right. Refrigerating it definitely does help!
what type of cherries should be used. I am finding bing cherries are currently available.
Hi! Typically sour cherries are used to make jam, but yes, Bing cherries will also work. It just may result in a slighter sweeter jam.