Canning Cherry Jam

Tips for making and canning homemade cherry jam with liquid pectin.

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Cherry jam is very easy to make. This recipe uses liquid pectin. Instructions are included below.

Cherry Jam
with 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 pectin. Skim.

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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Tips for making and canning homemade cherry jam with liquid pectin.

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