Sweet Cherry Jam
Sweet Cherry Jam
Number of Servings: 6 pint jars
Prep Time:
Cooking Time:
Recipe makes 6 half pint jars. Ready in approximately 45 minutes, after cherries are pitted
ingredients
- 3Pounds —dark sweet cherries, pitted (4 cups) fully ripe
- 1 3/4Ounces —packet powdered fruit pectin
- 1Teaspoon —lemon zest
- 1/4Cup —lemon juice
- 5Cups —granulated sugar
instructions
Rinse and pit cherries. Chop into pieces, or use a food processor on pulse to cut to desired size. I like to have a bit of cherry chunks in my jam. Put the inner lids in a pan of water and simmer. You will be using the lids on the jars. I re-use rings, but not lids, when I am canning.
Add sugar and stir to combine.
Bring to a rolling boil for 1 minute.
Remove the pan of jelly from the heat and skim the foam. This makes your end product prettier. Ladle jelly into hot sterilized 8-oz jars, leaving 1/4 inch head space. I place the inner lids in a pan of water and simmer to sterilize, softening the rubber on the lids. After the jelly is in the jars, wipe around the top of the jar and add the lid, tightening slightly.
Process jars in a water bath for your recommended altitude. I filled a large pan with water and brought water to a simmer. Lower jars into the pan, ensuring jars have at least one inch of water over the top of the jars. Bring to a low boil and simmer for 12 minutes. Remove jars and set them on a dish towel. You will hear them seal (pop) in about a half hour. After sealing, store at room temperature. Jelly is best used within a year after canning. Refrigerate jelly after opening.
