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Over-the-Top Cherry Jam Recipe

Over-the-Top Cherry Jam Recipe

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
TOTAL TIME: Prep: 35 min. Process: 5 min. YIELD:48 servings

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

  • 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.
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 tablespoon: 89 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.

Reviews for Over-the-Top Cherry Jam

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MY REVIEW
var122 User ID: 6297540 254380
Reviewed Sep. 20, 2016

"Very simple & very good. I live in Wisconsin & visit Door County annually. This jam will be used for family Holiday gifts :)"

MY REVIEW
sstetzel User ID: 158954 252352
Reviewed Aug. 8, 2016

"Hi Oh!MyGosh,

I wouldn't use dried cherries for this recipe but frozen would be fine.
Sue Stetzel
Taste of Home"

MY REVIEW
Oh!MyGosh User ID: 8260146 252192
Reviewed Aug. 4, 2016

"I, unfortunately, do not have access to fresh cherries. Do you suppose I could use hydrated dried cherries? I really want to try this............"

MY REVIEW
DeepSorrow User ID: 6301843 250426
Reviewed Jul. 14, 2016

"Delicious! Very easy to make, with fabulous results."

MY REVIEW
CaityBeau User ID: 8881810 249630
Reviewed Jun. 20, 2016

"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."

MY REVIEW
rrbaker User ID: 1450095 229060
Reviewed Jul. 6, 2015

"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!"

MY REVIEW
nascatjeff User ID: 1212288 189355
Reviewed Jul. 20, 2014

"This looks awesome. Anyone know where to get tart cherries in Las Vegas, NV? Always wanted to make Cherry Jam."

MY REVIEW
thekitty User ID: 1509781 189328
Reviewed Jul. 9, 2014

"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."

MY REVIEW
Kathleen52 User ID: 5752251 109616
Reviewed Aug. 6, 2013

"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"

MY REVIEW
campergramma User ID: 6954605 145865
Reviewed Jul. 31, 2013

"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!!"

MY REVIEW
pchaivre User ID: 6333817 170814
Reviewed Jul. 29, 2013

"You can freeze the jam up to 1 year!"

MY REVIEW
terriann290 User ID: 7325431 119682
Reviewed Jul. 26, 2013

"If you are new to jelly making, this one is pretty easy. Be sure to dissolve the pectin completely before adding sugar. Very good!"

MY REVIEW
smsaund User ID: 6004174 119680
Reviewed Jul. 26, 2013

"I am about to make this; does anyone know if it can be frozen versus the canning method."

MY REVIEW
Marlene01 User ID: 6338101 128231
Reviewed Jul. 24, 2013

"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...:)"

MY REVIEW
pchaivre User ID: 6333817 145856
Reviewed Jul. 23, 2013

"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."

MY REVIEW
Roanda User ID: 5182732 128230
Reviewed Jul. 23, 2013

"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."

MY REVIEW
silverfx User ID: 33781 189354
Reviewed Jul. 23, 2013

"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."

MY REVIEW
fyremom User ID: 4467206 145854
Reviewed Jul. 22, 2013

"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?""

MY REVIEW
rivergulch User ID: 6817712 169277
Reviewed Jul. 22, 2013

"went to door county last year and had froze cherries from that trip. Used them in this recipe. Turned out great. Very tasty."

MY REVIEW
lehank User ID: 6142375 186494
Reviewed Jul. 22, 2013

"I have been making this for 35 years since I have my own cherry tree. Everyone looks forward for their gift. "

MY REVIEW
GJALEX User ID: 4766330 109615
Reviewed Jul. 21, 2013

"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."

MY REVIEW
Haman User ID: 337932 105582
Reviewed Jul. 21, 2013

"Made my jam last week but my recipe didn't call for butter. Will try this recipe for my next batch."

MY REVIEW
ccrafty User ID: 1475618 169276
Reviewed Jul. 21, 2013

"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."

MY REVIEW
Wildflour User ID: 630742 109608
Reviewed Jul. 21, 2013

"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!"

MY REVIEW
LynGriff User ID: 2653460 128229
Reviewed Jan. 2, 2013

"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."

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