-
-
My review
BC Cherry Jam
39
Pepper
"When fresh cherries are in season, we preserve them to enjoy all year. This jam is sweet and can be also made as a light version with sugar-free pectin and Splenda®."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 67Original recipe yields 40 servings (4 half pints)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3134 Ratings
-
-
-
-
-
Most helpful positive review
7/12/2011
I love cherry season. I used bing cherries and the jam was so good. I cut the cherries in half, removed the seeds then cut the halves again. I wanted the cherry pieces large enough to see. Oh, b...
Most helpful critical review
10/9/2011
I used the fresh picked cherries we had just brought back from B.C. and this recipe totally didn't work for me. It's more a syrup than a jam and while it tastes great on pancakes, is not what I...
Most helpful
Most positive
Least positive
Newest
7/12/2011
I love cherry season. I used bing cherries and the jam was so good. I cut the cherries in half, removed the seeds then cut the halves again. I wanted the cherry pieces large enough to see. Oh, b...
8/20/2011
This is an easy & delicious cherry jam recipe. At first, I was turned off by the "sweet" description, but I couldn't seem to find a better recipe online. I finally made this one, and I'm glad ...
8/11/2012
This jam was incredibly easy. I followed the instructions--they were very precise which was a relief for me......I'm not a canning rockstar. This jam was not only beautiful in the jar, it was de...
9/4/2013
You should turn your jam jars upside down after filling and sealing for the first 10 - 15 minutes of cooling to prevent the fruit from staying at the top of the jar. Cut the apple juice and lemo...
8/27/2011
Being a born and raised Calgarian, cherries from a tree are something that is bought, not grown. What I do have are two bushes of Nanking cherries, those teeny little red berries that are more p...
7/13/2011
Delightfully Delicious! Very impressed when compared to the jam recipe that came with the pectin box! Yum
8/9/2011
Tasted wonderful! This was my first time making jam ever so I was really worried that it wouldn't turn out. I added pineapple juice instead of the apple juice because that was all I had, but i...
8/13/2011
excellent recipe...easy, used low sugar pectin instead and everyone loved it!!!
10/9/2011
I used the fresh picked cherries we had just brought back from B.C. and this recipe totally didn't work for me. It's more a syrup than a jam and while it tastes great on pancakes, is not what I...