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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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. 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
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.
Follow my canning and preserving board on Pinterest.