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.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 40 |
| Yield: | 4 half pints |
Ingredients
- 3 cups pitted, chopped fresh cherries
- ½ cup unsweetened apple juice
- 2 teaspoons lemon juice
- 2 (2 ounce) packages powdered fruit pectin
- 3 cups white sugar
- 4 half pint canning jars with lids and rings
Instructions
- Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil and mix in sugar. Cook 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 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.
Reviews
Less Sugar would be better in my batch next time. Beautiful beautiful dark red crystal clear jam with cherry chunks.
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.
Very simple and good recipe!
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…
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.
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!
Good flavor, but very runny despite boiling to temperature!
Made this jam tonight and while it set beautifully it yielded only five cups of jam
I used a food processor to chop. Will make it again for sure.
Followed recipe exactly…ended up with cherry syrup not jam!
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.
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!
Turned out like a syrup and not a jam at all
Love it!
I liked it and was easy enough to do.
This was my first experience with canning and it turned out very well. I am quite satisfied and will make it again.
This was my first experience with canning and it turned out very well. I am quite satisfied and will make it again.
Getting ready to can some more; so I love it! Thx 4 Sharing ??????????
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.
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!
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.