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Sweet Cherry Jam

Sweet Cherry Jam

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  • Yield: 6 half-pints
  • Prep 35 mins
  • Process 5 mins

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To remove pits from the dark sweet cherries used in this recipe, try a cherry pitter (available from cookware shops or catalogs). Otherwise, halve the cherries, then pry the pits out with the tip of a knife.

Ingredients

  • 3 pounds fully ripe dark sweet cherries
  • 1 1 3/4 - ounce package regular powdered fruit pectin
  • 1 teaspoon finely shredded lemon peel
  • 1/4 cup lemon juice
  • 5 cups sugar

Directions

  1. Stem, pit, and chop cherries. Measure 4 cups chopped cherries.
  2. In a 6- or 8-quart heavy pot combine the 4 cups cherries, pectin, lemon peel, and lemon juice. Bring to boiling, stirring constantly. Add sugar, stirring to combine. Bring mixture to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  3. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
  4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

(Sweet Cherry Jam)

Fat, total (g) 0, pro. (g) 0, sodium (mg) 1, cal. (kcal) 58, fiber (g) 0, chol. (mg) 0, carb. (g) 15

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