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
- 1. 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 and stir 1 minute.
- 2. Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- 3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: 6 half-pints.
2 tablespoon: 89 calories, 0g fat (0g saturated fat), 0mg cholesterol, 1mg sodium, 23g carbohydrate (22g sugars, 0g fiber), 0g protein .
Reviews for Over-the-Top Cherry Jam
"Hi Oh!MyGosh,I wouldn't use dried cherries for this recipe but frozen would be fine.Sue StetzelTaste of Home"
"I, unfortunately, do not have access to fresh cherries. Do you suppose I could use hydrated dried cherries? I really want to try this............"
"Delicious! Very easy to make, with fabulous results."
"This has become a family favorite and my mom rations it to make it last. Delicious! Will be making again after our trip to Door County in July."
"We used store bought frozen cherries the first time we made this recipe and it turned out great. The second time we used cherries from our tree and it was even better. Loved the sweet and tart flavors!"
"This looks awesome. Anyone know where to get tart cherries in Las Vegas, NV? Always wanted to make Cherry Jam."
"This is sooo good. I made it twice. The first time it thickened up perfectly. The second time I made a double batch to share with family & friends, it stayed on the thin side..but it's still delicious. My husband uses it on his pancakes. He just loves it."
"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."
"I live in Suttons Bay,MI..Cherry Country:)-I just finished putting up 2 batches of this Jam! It is wonderful-just the right amount of sweet and sour...I suggest using 2-1/2 lbs. of cherries...:)"
"Turned out great!!! I used the lower sugar pectin. You can also follow the recipe on the box using splenda or the equivalent if you are diabetic."
"How to pit cherries? Grandma used a clean hair pin to reach in and release the pit before she gently squeezed the pit out. You can also just squash the cherry with your fingers. If you're pitting them to use for jam, it won't matter if you smash the cherry in the process."
"Have not made recipe..but here's my question. How do you pit the cherries? Sounds silly, I know -- but I've never done it."
"This sounds delicious. Will it still work with less sugar? Not an experienced cook...but like my jellies less sweet & didn't know if I use less sugar will it still "set-up?""
"went to door county last year and had froze cherries from that trip. Used them in this recipe. Turned out great. Very tasty."
"I have been making this for 35 years since I have my own cherry tree. Everyone looks forward for their gift. "
"I've been canning fruit for the past month and this is a good different taste from my traditional apple, peach, grape and pear. The butter is to reduce the amount of foam that forms on the jam or jelly. You don't taste it at all."
"Made my jam last week but my recipe didn't call for butter. Will try this recipe for my next batch."
"I had never made cherry jam before. This turned out great. I added a bit of almond extract just for fun too. Easy and yummy."
"This is a wonderful, no-fail, beautiful cherry jam! I will be making this for many years! My neighbors love it, too! ;) Thank you, Karen!"
"This is a fool-proof jam recipe! I have made it over and over and just love it! It's also very pretty and makes a great gift."