Cherry Jam

Kim Biegacki


Well here is my second batch of goodies that I made from my 10 lb bucket of sour cherries. Of course, this jam is super easy to make and doesn't take too much time. It is another beautiful jar of jam and I look forward to having some of this cherry jam on a toasted English muffin tomorrow morning with a good cup of hot coffee for breakfast.

This is another recipe from my Blue Book --guide to preserving.

Hope you enjoy.

pinch tips: How to Make a Pie Shell & Lattice Top



7 - 8 half pints


30 Min


25 Min




1 qt
or (4 cups) chopped and pitted sweet or sour cherries
4 - 5 c
2 Tbsp
lemon juice (use only with sweet cherries)
2 pkg
or pouches ball liquid pectin

Directions Step-By-Step

First chop your cherries up in a food processor or by hand. I coarsely chopped mine.
Combine cherries, sugar and lemon juice (if needed) in a large saucepot. Bring to a boil, stirring until sugar dissolves. Stire in liquid pectin.
Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if neccessary. (I did have to do this.) Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner. Then remove and place on counter to cool. Let sit overnight and the check lids again; tighten if necessary and label your jars.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy