Our family has a tradition of using this recipe. Although we are unsure of the exact age, it is at least from the Depression Era (no milk, no eggs). My grandmother Pearl Nash passed it down to me. She never recorded the recipe; instead, she simply used her hands and memory to measure. Early in her 60s, and just before she passed away, she was diagnosed with breast cancer. So that the recipe wouldn’t be forgotten, my dad instructed her to weigh out all the ingredients. She laid the ingredients on sheets of newsprint as he carried her into the kitchen. The ingredients were transferred into measuring spoons and cups by my mother, who my children called Tutu, in order to note the weights.
Jennifer Torres
Less Sugar would be better in my batch next time. Beautiful beautiful dark red crystal clear jam with cherry chunks.
Maria Myers
I made this last year. I didn’t have powdered pectin, only liquid. At first it was like a heavy cherry syrup which was cool because it would be good as a garnish on pancakes, French toast, ice cream n such. I went to get a jar out of the cellar a few months later and to my surprise it had formed up into jam! I’m certain the pectin was the issue. I’m making this again today, this time using the powdered pectin per the recipe. It was a HUGE hit at home and at work. I’ll be doing at least three batches. One to keep, two to sell or barter.
Scott Neal
Very simple and good recipe!
Sandra Martin
Ok, a few things…I added a tsp of almond extract…Fabulous! And for those who are having “syrupy” and an otherwise difficult time…here’s some probable issues…#1 The recipe calls for 2 (2 ounce) packages of Sure Jell…look at the packaging…Sure jell is now 1.75 ounces…That makes a HUGE difference in the recipe. Instead of using 4 ounces, if you use 2 packages you are only using 3.5 ounces. #2 The directions ask for 3 cups pitted, chopped fresh cherries…I use a kitchen scale, so when you pit the cherries they will weigh less. 3 cups of pitted Bing cherries is 675 grams…you may be measuring with the pits IN…the directions want the measurement of already pitted cherries. Pit then measure…If you don’t have one, do yourself a BIG favor…get yourself a scale that measures grams and ounces and then some…it makes it much easier in figuring out recipes… I learned this from bread baking…weights do make a difference in accuracy…Hope this helps…
Joan Long
I really liked this recipe! Cooked up very well and preserved nicely. I like that the sugar doesn’t outweigh the amount of cherries! It lets the cherry flavor shine. You could use less pectin, maybe 1 or 1.5 packets.
Glenn Foster
Added some vanilla extract, may go a little less on sugar next time. Overall, very good and the cherry taste is powerful. Tried another recipe with another batch, and this one was better!
Maurice Ramirez
Good flavor, but very runny despite boiling to temperature!
Benjamin Estrada
Made this jam tonight and while it set beautifully it yielded only five cups of jam
Tom Matthews Jr.
I used a food processor to chop. Will make it again for sure.
Stephanie Moran
Followed recipe exactly…ended up with cherry syrup not jam!
Kyle Hunt
I have made this twice once with Rainier Cherries from my garden and once with BC red Cherries. The Rainier cherry Jam came out thicker and tasted lovely. The Red Cherry Jam was a bit runnier but still tasty.
Rebecca James
Doubled the recipe. It was my first time making jam. It turned out delicious with great color. It took a long time to remove the stems and pits of the cherries, but it was worth the work. I would definitely make this recipe again, would try the sugar free recipe, too! The photo I included shows the cherry jam up front with blueberry syrup in the jars in the back. Made them both in the same day. Thanks for the great cherry jam recipe! Already shared it with my FB friends!
Martha Shea
Turned out like a syrup and not a jam at all
David Cooper
I liked it and was easy enough to do.
Colleen Bennett
This was my first experience with canning and it turned out very well. I am quite satisfied and will make it again.
Dennis Mccarthy
This was my first experience with canning and it turned out very well. I am quite satisfied and will make it again.
Kaitlyn Curtis
Getting ready to can some more; so I love it! Thx 4 Sharing ??????????
Robert Tucker
I made an account here to review this mostly just to add a note for the negative reviews declaring that this is a Syrup recipe. It’s very unfair of you to chastise a recipe because you didn’t follow it properly. I have experience with jam. If you ended up with a syrup following this recipe it’s because you didn’t follow the recipe. Period. You tried to double it up most likely, and the pectin doesn’t like that. Or you let it boil with the pectin for too long. I’ve made this and several recipes very similar to it each year for the past few years. I always follow the recipe closely and I always end up with “jam”. My friend followed the same recipe but he wanted to make up eight jars at once instead of four so he doubled the recipe, and he ended up with syrup. I just didn’t like seeing the one star review complaining about syrup when I know 100% that it was their own doing.
Kirsten Whitehead
I added pure Almond extract which put this Jam over the top! I also used low sugar Ball pectin which was great without all of the sugar! It cuts the amount of sugar by ½!
Michelle Salazar
Tastes absolutely delicious! Cut the recipe into 1/4, and subbed the powdered pectin for 1 package of certo liquid pectin. It turned out great.