Canning Cherry Jam

Tips for making and canning cherry jam with liquid pectin. Easy recipe for beginning canners.

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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.

Canning Instructions:

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.

Like this recipe? Try my recipes for canning cherry pie filling or canning cherries.

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Easy recipe for canning cherry jam.

Easy recipe for canning cherry jam.
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3 Comments on "Canning Cherry Jam"

    1. 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.


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