Cherry jam is very easy to make. This recipe uses liquid pectin. Instructions are included below.
with liquid pectin
4 1/2 c. fully ripe cherries, pitted and finely chopped
7 c. sugar
2 pouches liquid pectin
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.
Yield: About 8 half-pint jars
Copyright 2012, Creative Homemaking, LLC. This article may not be reprinted.
on this article or submit your tip to CreativeHomemaking.com.
for a printer friendly version of this page.
Follow me on Pinterest
Receive new article links via Twitter
Follow Creative Homemaking on Facebook
this article to a friend!
our article archives.
to subscribe to our weekly newsletter.