- 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 and stir 1 minute. Immediately stir in thyme.
- 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.
- 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.
Reviews for Over-the-Top Cherry Jam
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How much thyme do I add, don't see it in the list of ingredients.
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!!