Over-the-Top Cherry Jam Recipe
Over-the-Top Cherry Jam Recipe photo by Taste of Home
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Over-the-Top Cherry Jam Recipe

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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
Featured In: How to Can
TOTAL TIME: Prep: 35 min. Process: 5 min.
MAKES:48 servings
TOTAL TIME: Prep: 35 min. Process: 5 min.
MAKES: 48 servings


  • 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

Nutritional Facts

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


  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.
Originally published as Over-the-Top Cherry Jam in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p210

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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 :)"

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"

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............"

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

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

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."

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!"

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."

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."

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"

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!!"

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