Canning Cherry Jam Recipes

SWEET CHERRY JAM

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

HOMEMADE CHERRY JAM

Steps:

• Pit your cherries and chop into small chunks, add all the chopped cherries and any juice released from chopping into a large, wide pot.
• Add the lemon juice, vanilla bean and seeds, pectin, and ¼ cup of sugar to the cherries and stir to combine.
• Heat over high heat while stirring gently until it comes to a complete full boil that doesn't stop even while you stir.
• Add the remaining sugar and continue to stir gently until the jam returns to a full boil again that doesn't stop as you stir.
• Once it hits that full boil, time the jam for exactly 1 minute, continuing to stir. Then remove from heat.
• If not canning your jam, allow to cool slightly then place in storage jars or containers and allow to cool further then seal and refrigerate for up to 1 month.

OVER-THE-TOP CHERRY JAM

Steps:

• 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 6 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.