Over-the-Top Cherry Jam Recipe

Over-the-Top Cherry Jam Recipe photo by Taste of Home

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We live in Door County, an area known for its wonderful tart cherries. This beautiful sweet jam makes lovely gifts.—Karen Haen, Sturgeon Bay, Wisconsin

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Over-the-Top Cherry Jam Recipe

Prep: 35 min. Process: 5 min.

Yield: 48 Servings

35 5 40

Ingredients

2-1/2 pounds fresh tart cherries, pitted
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon butter
4-3/4 cups sugar

Directions

In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 6 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 2 tablespoons equals 89 calories, trace fat (trace saturated fat), trace cholesterol, 1 mg sodium, 23 g carbohydrate, trace fiber, trace protein.

Originally published as Over-the-Top Cherry Jam in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p210