Shelf-Stable Cherry Jam
Home canning makes the best gifts!
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Servings: 60 servings
Ingredients
- 4 cups pitted cherries, finely chopped
- 1/4 cup lemon juice
- 1 pkg (57g) pectin crystals
- 5 cups granulated sugar
Instructions
- Preheat your oven to 200°F, place your clean jam jars in the oven for a minimum of 10 minutes to sterilize them, or sterilize as directed in your pectin package.
- Place your canning lids in hot water to soften seal, or follow package directions if different.
- Place cherries, lemon juice and pectin in a large saucepan over medium-high heat; bring to a boil. Stirring occasionally so it doesn't burn.
- Stir in sugar and bring back up to a boil. Allow to boil hard for 1 minute then remove from heat.
- Fill hot jars with jam, leaving about a 1/4 inch of head room.
- Wipe any spilled jam off the rims/side of the jars. Top with lids and screw on rings.
- Fill a canner or large pot with warm water (do not use cold water, the hot jars may crack when placed in the cold water), place jars in the pot and cover with at least 1 inch of water above the tops of the jars.
- Bring the water to a rolling boil and process for 10 minutes.
- Remove from heat, left stand for 5 minutes then remove from the water, (do not tip the jars!). Set aside to cool overnight.
Notes
Makes six half-pint (~250ml) jars or three pint (~500ml) jars.
Nutrition Facts
Shelf-Stable Cherry Jam
Serving Size
15 mL
Amount per Serving
Calories
74
% Daily Value*
Fat
0
g
0
%
Saturated Fat
0
g
0
%
Sodium
0
mg
0
%
Potassium
23
mg
1
%
Carbohydrates
19
g
6
%
Fiber
0
g
0
%
Sugar
19
g
21
%
Protein
0
g
0
%
* Percent Daily Values are based on a 2000 calorie diet.