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(17)
Sort By :
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. 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!
I am about to make this; does anyone know if it can be frozen versus the canning method.