Over-the-Top Cherry Jam
Total TimePrep: 35 min. Process: 5 min.
- 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.
- 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.
Editor's NoteThe 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.
Nutrition Facts2 tablespoons: 89 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.
Sep 25, 2019
Sounds delicious! I have a question. In the recipe it calls for two and a half pounds of cherries pitted. Normally that would be purchasing two and a half pounds then pitting them. Does this recipe require them to be pitted before and have two and a half pounds of cherry flesh or pit two and a half pounds of cherries and use the remaining cherry flesh. Thanks!
Sep 15, 2019
Wonderful! And easy!
Jun 17, 2019
Excellent. Set was perfect. Steznurse's daughter nailed the description. If this jam does not WOW you, something was not right (see reviews). Totally ripe fruit is important for flavor. Ideal spring weather for my cherry tree and it went overboard in production. The first time in 25 years I made Jam from them . New use for an old tree.
Jul 7, 2018
This has the best flavor ever. My daughter described it as eating cherry pie without the crust! I always double the recipe as it goes fast.
Sep 2, 2017
This was only a good recipe; it didn't taste distinctly cherry. It just tasted like a good fruit jam. I've had an incredible cherry jam before, and I'm trying to replicate that.
Aug 19, 2017
For KathyCooks1943: then you need to visit northwestern Michigan. This is a huge tart cherry producing area (2nd in the nation, I believe). 4 lb bags of frozen tart cherries are available in most grocery stores here. I'm getting ready to try this recipe with some--looks so scrumptious!
Jul 16, 2017
I have never seen fresh or frozen sour cherries in my 73 years of living.
Sep 20, 2016
Very simple & very good. I live in Wisconsin & visit Door County annually. This jam will be used for family Holiday gifts :)
Aug 8, 2016
Hi Oh!MyGosh,I wouldn't use dried cherries for this recipe but frozen would be fine.Sue StetzelTaste of Home
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............