Cherry Jam Canning Recipe

We live in an area of Washington State where many varieties of fruit are grown in great abundance. Cherries are one of the fruits which are readily available here. Cherries are such a great fruit and make a truly fabulous sweet cherry jam. This is an amazingly simple recipe with the most difficult part is removing the pits from the cherries. This is a great jam for all the basic jam-using purposes. Overall, it is a very good, delicious, and easy way to preserve your cherries.
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Start by preparing your boiling water bath with enough water to cover 8 half-pint jars with 1-2 inches of water. Place the water bath canner on the stove on medium heat. Next, preheat your jars in the oven at 250 degrees Fahrenheit. Then, submerge your lids in a small pan of water, bring it to a boil, and then leave it at a simmer. Now that your equipment is ready, it is time to start making this yummy jam.
Making the Cherry Jam
Wash, de-stem, and pit the cherries.
We love this Norpro Cherry Pitter! amzn.to/36dEIr7
Blend 4 cups of cherries. (The blender is easier but if you are not 100% sure you got all of the pits out you will want to mash the cherries so you can remove any remaining pits.)
Mix the cherries with 6 tablespoons of pectin and 1/4 cup of lemon juice in a deep pot. If you want to reduce foaming add 1/2 teaspoon of butter.
Bring the mixture to a full rolling boil on medium-high heat. Stir constantly.
Add 6 cups of sugar and bring back to a full boil for 1 minute.
Pour or ladle the jam into clean, hot, half-pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 10 minutes in a boiling water bath at sea level or adjust for your elevation.
Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.
Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.
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Intro: (00:00)
What we are canning: (00:13)
Blending cherries: (00:35)
Recipe: (01:30)
Filling Jars: (03:05)
Water Bath Canning Cherry Jam: (06:15)
Removing jars from the boiling water bath canner: (06:34)
Outro: (07:20)
Music: Communicator, by Reed Mathis (Country and Folk Music)
Free music from KZbin, no attribution required.
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[@whocares0011]

Made it. Excellent thank you!

[@WisdomPreserved]

I'm so glad it turned out well.

[@lulucee1030]

Thanks for this great video, it was perfect because we own a Vitamix so it was very easy. Keep up the great videos, our jam came out perfect. We did learn that there is sometimes "more than meets the eye". We filled our 1/2 pints and got 7 filled, put lids/rings and put them in our Presto Digital canner and started it. But, when we scraped our pot, there was enough to fill an 8th jar, but it was too late to add it to the batch. Oh well, lesson learned on our first ever try at jam....or anything canned actually, lol. Thanks again

[@WisdomPreserved]

Yes, quite frequently we mention in our videos to scrape the pot because you can sometimes squeeze another jars worth. I am glad you were able to save it. Just pop that one in the fridge and use it first. I am so happy to hear that your jam came out perfectly, what a perfect foray into the world of canning. If you check out our video list you will see we have nearly 200 canning videos and each and every one of them include a step-by-step tutorial so your second time canning will be just as successful as your first. We hope to see you around some more.

[@teareis2328]

Great video! 👍 It brought you my subscription

[@WisdomPreserved]

Welcome to our channel. We are glad to have you.

[@patsyspaeth3809]

thank you ladies i have 20 pounds of cherries now i know how to do jam thank you

[@WisdomPreserved]

Enjoy!

[@anitacolotto9282]

Question: once the sugar is added, do you include in the “ one minute “ the time it takes the mixture to come to a rolling boil, or start counting down when the rolling boil actually starts?

[@WisdomPreserved]

You'll want to start the timer after the rolling boil actually starts.

[@gaynachapman5751]

Can this be made with splenda? Thank you!

[@WisdomPreserved]

I don't have much experience with splenda. I recommend using pomonas pectin if you need a low sugar jam. It is designed to set without the sugar.

[@maryaliftiras7591]

Hi ladies how long did you boil the cherries after they started boiling

[@WisdomPreserved]

You just bring it to a boil, then immediately add the sugar, bring it back to a boil and keep it at a rolling boil for 1 minute.

[@joycepanelo9306]

I noticed when I submerge the jars, I would get water in it? Any suggestions? Ty

[@WisdomPreserved]

Two possible things: Keep the jars upright. Don't allow them to tip. And you might need to tighten the ring a little more. It needs to be fingertip tight. This means, when using just your fingers tips, tighten the ring until it stops turning freely.

[@BeachPeach2010]

There are 2 kinds of pectin. Which one did you use? Thanks.

[@WisdomPreserved]

We used the fruit pectin powder.

[@krystlejones1561]

Is it 4 cups of whole cherries or 4 cups after blended?

[@WisdomPreserved]

4 cups of pitted whole cherries

[@donnafiris8119]

Can you use frozen cherries?

[@WisdomPreserved]

Yes, in fact, we love to freeze our fruit in the busy summer and then can in the winter when I have more time.

[@Bluegrass-Lawncare-LLC]

We’re at 4500 feet, how long I boil? Didn’t see a link

[@WisdomPreserved]

For a hot water bath you would add 10 minutes to your processing time. uwyoextension.org/uwnutrition/newsletters/home-canning-altitude-adjustments/

[@mr.m.o.g.o.m.]

How did you put your cherries?

[@WisdomPreserved]

We use the Norpro Delux Cherry Pitter. We also have a small handheld pitter we sometimes use. Emmaline has even gone through and pitted one by one with a knife. However you decide to pit your cherries I would recommend double-checking for missed pits as this can be common.

[@treasureinashipwreck]

I only got three pints from this recipe What did I do wrong?

[@WisdomPreserved]

We used half pints so we got 6 which would equal 3 pints so it sounds like you did everything right.

[@diodoubled]

The butter hack was very nice and I will definitely use it, but that much sugar, come on.. I try to find good recipes with 30-40% sugar and you are putting 150%. It's not heaty at all although it might be tasty!

[@willsaf8624]

lol 6 tablespoons of pectin? you made cement

[@WisdomPreserved]

Yum, the best cement we've ever made! Luckily it was runny cement that didn't set so well so it made a perfectly thick jam. 😆

[@rrobertson4191]

Most recipes I see call for that exact amount. 6 tablespoons or one package of Sure-Jell.