Over-the-Top Cherry Jam Recipe
- 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
- 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.
Reviews for Over-the-Top Cherry Jam(22)
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Sugar does NOT cause diabetes.
i have not made this recipe but want to inform you that there is a pectin that jells with any amount of sugar or sweetener. It's called Pomona's Universal Pectin. Costs about $5 per box & makes 22 1/2 pint jars.
I buy it at my local food coop or try pomonapectin.com
Well first let me start by saying that I DID make the recipe. It IS 5 stars delicious. I also eat organic and healthy which is why I made it with the cherries from my own tree. Now responding to Josek78: it is inappropriate to put the type of comment you put here, but as long as you opened up the can of worms, how about this: Yoplait Greek Blended Strawberry Raspberry Yogurt, 18 grams of sugar! GoGurt Strawberry Banana, that ?healthy? stuff that people put in their children?s lunches? 10 grams of sugar! Good old Smucker?s Cherry Preserves; 50 calories in a tablespoon and 12 grams of sugar. One tablespoon of this wonderful cherry preserves is not going to send anyone into insulin shock. And for the record, should you decide to actually make the recipe, you CAN taste the cherries!! Bottom line: everyone needs to watch and monitor THEMSELVES. Thank you Karen, for submitting the recipe and having it published. I?m from south of Green Bay; you live in a beautiful part of our State! And your recipe is a winner!!
You can freeze the jam up to 1 year!
If you are new to jelly making, this one is pretty easy. Be sure to dissolve the pectin completely before adding sugar. Very good!