Sour cherries are available in late May through June here in Texas. So, I wanted to take advantage of this time and try making a batch of Cherry Jam. I've made applesauce, blueberry jam, red plum jam, strawberry jam and I figured we could never have enough jam in the pantry.
This recipe includes instructions for canning the jam.
HERE'S ALL IT TAKES
to make 6 cups
- 3 pounds sour cherries, enough to make 4 cups finely chopped cherries
- 1 box Sure-Jell Premium Fruit Pectin
- 4 3/4 cups sugar
Bring boiling-water canner to a simmer.
Wash jars and bands in hot, soapy water; rinse in warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Wash, pit and finely chop cherries. Chop finer than I show in the photo below. You can run the cherries through a food processor to pulse to chop. Do not puree because jam should have bits of fruit throughout.
Measure exact amount of prepared fruit into a 6- to 8-quart saucepot. Add and stir in 1 box of pectin. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
Ladle quickly into prepared jars, filling to with 1/8-inch of tops (to the top screw thread of the jar). Wipe jar rims and threads with a clean moist towel. Cover with two-piece lids. Screw bands on finger tight. Place jars on elevated rack in canner. Lower rack into canner. WAter must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to a gentle boil. Process jams 10 minutes. Adjust processing time according to Altitude Chart below.
Remove jars and place upright on a towel to cool completely. After jars cook, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Let stand at room temperature 24 hours. Store unopened jams in cool, dry, dark place up to 1 year. Refrigerate opened jams up to 3 weeks.