How to Make Easy Cherry Jam Recipe | The Frugal Chef

This easy cherry jam recipe can be made with fresh or frozen cherries. It is exquisite and a great gift from your kitchen. Delicious with bread and butter.
Take advantage of that very short time you can find delicious and fresh cherries on the market and make this wonderful jam. It will keep for a very long time if you preserve it well.
Purchase my cookbook here - thefrugalchef.retrieve.com/pr...
SUBSCRIBE HERE! - full.sc/LQTHYV
Share, like and comment.
Follow me :
Twitter : / thefrugalchef
Facebook : / 245282282242
Instagram : / thefrugalchef
4 cups pitted and chopped sweet cherries
4 tablespoons lemon juice
¼ cup water
1 49 gr. pack pectin
5 cups granulated sugar
Prepare your jars and get them hot.
Place the chopped cherries in a heavy pot. Whisk in the lemon juice, water and pectin. Mix well. Bring to a boil, over high heat, constantly stirring. Add the sugar all at once and bring back to a rolling boil. Stir jam constantly for one minute. Turn off heat. Remove foam from the top of your jam.
Bottle and process as per jar instructions.
Dress up jar with a pretty label and a checkered piece of cloth over the lid. Give out as a gift or simply enjoy it yourself!
Print your recipe here - thefrugalchef.com/2009/08/easy...

[@Thefrugalchef]

That sounds great! Thank you for stopping by!

[@Peskey2010]

I'm making this recipe today and I can't wait to try it. Thanks!

[@easein]

Thanks for this recipe. My first try at jam/ canning was a big batch of cherry jam, which I LOVE. I ended up with a couple of quarts of sweet cherry soup. I haven't tried it since. You vid has inspired me to put it back on the list of this summers pantry 'put ups'. Love your channel

[@borilove11]

thank you for the recipe! I love it!

[@jk-mx7so]

This looks absolutely delicious. Thank you so much.

[@Thefrugalchef]

My pleasure! Thank you for stopping by. I am happy you like this.

[@Thefrugalchef]

@grappler321 Jams and marmalade are loaded with sugar. This one has 5 cups. Thanks for coming by!

[@Thefrugalchef]

@Peskey2010 I hope this came out wonderful! Thanks for coming by and giving this a try!

[@Thefrugalchef]

@easein Awesome! I hope you like it. Please let me know how it comes out. Take care and thank you so much for coming by!

[@Thefrugalchef]

It will thicken as it cools down. Thank you for stopping by.

[@Thefrugalchef]

@borilove11 Thank you for coming by! I appreciate it!

[@carlosdelagarzachavez7686]

Thank you for sharing ma'am ❤️.

[@Thefrugalchef]

My pleasure! Thank you for watching the video 😊

[@Monica-zl5wl]

I made it and it turned out soo tasty!

[@Thefrugalchef]

Perfect! I really appreciate you letting me know! Thanks!

[@Monica-zl5wl]

The Frugal Chef u wont believe! My cherry jam has become famous in my class! Thanks 😆

[@theresaquidi]

I just canned my first cherry and prickly pear jam using your directions. It tastes great warm. Excited to see how they set up. Thank you! P.s.... pitting the cherries was the pits! 🤣

[@Thefrugalchef]

Haha! I know what you mean about the pits! I am super happy this worked for you. Prickly pear jam - yummy! 🤤 Thanks for the message! 😊

[@Staubs650]

How much sugar did you use?

[@gunsandpoker7432]

Hi - what size and how many canning jars will I need for this recipe? Thanks in advance

[@Thefrugalchef]

This should render you 6 - 4 oz. jars. Sorry for the delay!

[@thesuperbug22]

Wow!!!! Thanks for sharing... and any idea on how to make banana jam?

[@kimb7970]

Yes, mash a soft banana and spread on toast.

[@savithrivenugopal]

@@kimb7970 Haha ... Great answer

[@kimb7970]

@@savithrivenugopal Lol 😁

[@wandamares5509]

How Much sugar?

[@dodgethis3500]

Why the lemon, to ad a tart taste? Or to keep the acidity up?

[@melissab.r.6044]

dodgethis3500, bottled Lemon juice has a consistent acidity level which aids in the preservation process. It's important to use bottled rather than fresh to be consistent. Low or no acid foods (or just not high enough acid) are prone to botulism and other nasty stuff. Be sure to sterilize the jars, not just "get them warm" and use all clean utensils. They jars need to boil and then can cool to a warm temp for the filling. Hope this helps.

[@2011andy2011]

i have 9 pd of cherry and i only put 2 cup suger. sweat enough

[@Thefrugalchef]

Andy Wang Cool! Thanks.

[@rickr2915]

Question ,how many pounds of cherries do I need to fill 4 pints and 1 Quart? TIA

[@Thefrugalchef]

Roughly 6 pounds. Thanks Rick!

[@jackkewin6320]

i wana try this right now my cherries is waiting!

[@quietlyobserving6531]

How many jars did this make?

[@Thefrugalchef]

You should get 4 - 8 oz. jars of jam. Thanks!

[@Thefrugalchef]

This has 5 cups of sugar. Thank you for watching.

[@KJKP]

Another reason to boil the jars is to disinfect them.

[@judydoot60]

the will sanitize in the canning process

[@evanaabraham2763]

What is pectin for?

[@Thefrugalchef]

The pectin will thicken your jam. Thanks for stopping by

[@shakti2207]

@borilove11 thanks for all that usefull info

[@scsstudios]

Looks yummy, but... Do we need to add _that_ much sugar...?

[@Thefrugalchef]

Iron Croc Entertainment Try less Simon. Thanks for watching!

[@JamesBond-pb2qy]

No Lemon ?

[@Thefrugalchef]

Hi there! This recipe actually has 4 tablespoons of lemon juice in it. I replied earlier with the wrong message. Thanks for stopping by 😊

[@adahlarson130]

the sugar changed the color of the hole jam

[@grappler321]

how much sugar?????

[@lynnsanford1412]

Do you have a good peach jam vido

[@kimb7970]

Probably just use the sane method.

[@harshagal]

Thank GOD thumb nails exist. I know exactly when you start the real work :)

[@tealhalo1954]

Looks good but lots of sugar

[@alisonc1250]

Sugar is more then cherry????

[@Thefrugalchef]

Hi Alison - jams are very heavy in sugar content. Always. Thanks for watching

[@tonguesofaccess]

Sugar wow

[@Thefrugalchef]

Yeah . . .jams are loaded in sugar. Thanks for stopping by!

[@LittleImpaler]

5 cups of sugar! This jam probably test like sugar!

[@krysiunia]

Jam is mostly sugar. The proportions here are typical.

[@roslyn286]

9 years ago???

[@Ayubkhan-bp1xj]

You add alot of sugar😇😇 is this sugar purée or jam?

[@Thefrugalchef]

All jams have tons of sugar in them! This is why I don't eat them very often. Thanks for stopping by!

[@gf.calabretta]

Es un chingo de azúcar 😱

[@Thefrugalchef]

Las mermeladas en general tienen demasiada azúcar! No son para nada saludables. Pero son deliciosas. Gracias por ver el video!

[@nawrozahmad1980]

Well, look excellent but I think too much sugar.

[@Thefrugalchef]

Thanks for watching the video!

[@evanaabraham2763]

I don't pit them I leave the pits in that will add a better flavor to the jam.

[@Thefrugalchef]

I understand cherry seeds are not good for you but thanks for sharing!

[@allinkedupalways4163]

You never said how much sugar

[@Thefrugalchef]

Hi there! The recipe is under the video in the description box. However, here you go - 4 cups pitted and chopped sweet cherries 4 tablespoons lemon juice ¼ cup water 1 49 gr. pack pectin 5 cups granulated sugar Thanks!

[@allinkedupalways4163]

@@Thefrugalchef ty I made it last night

[@GardengateDreamer]

Please wipe your edge of your jars with some vinegar or just a damp paper towel so that anything that gets on them doesn't interfere with the sealing of your jars. Would hate that they don't seal after all your hard work.

[@Thefrugalchef]

Great advise! Thanks for watching the video!

[@Salahdin_216]

Sugar kill

[@gulacha4448]

this looks more like a sugar jam then cherry jam.

[@danielzhikhor3264]

gula cha hahahaha yea my thoughts precisely!

[@ManofEthic]

too much sugar!

[@victorious3448]

Heart attack in the making

[@Pastorlinda54]

filled jars of cherry jam, can be inverted for 5 min instead of water bathed. And when i make this i use sour cherries & lime juice - delicious!

[@melissab.r.6044]

Inversion method is unsafe as it will more likely give a false seal. If you are going to put in the fridge, then there's no need for inversion, either. Check out Ball's website, federal canning website or the huge Facebook group "Canning" to learn more on why we should NOT use inversion method.

[@harpsicordpaaka5183]

wherEs the recipe? / i subscribed !!!~! NO RECIPE

[@Thefrugalchef]

Thank you for subscribing! The recipe is under the video in the description box. Here is the link to the website as well thefrugalchef.com/2009/08/easy-cherry-jam-recipe/. Have a great day! 😊

[@mariapurdon3861]

It's way too much sugar! Just one cup of fresh cherries equal to 6 tsps of sugar. not too good for someone trying to lose weight 😕

[@Thefrugalchef]

Hi Maria - jams are always heavy in sugar. This was never intended for weight loss. Thanks for watching

[@tomsparks6099]

5 cups of sugar??? Youre nuts.

[@philthebarber]

Your kidding. I will have to buy a sugar cane factory. you never did say. "it uses a lot of sugar" WOW. Don`t need this sugar kick. Or my kids. Maybe try a more healthy jam!

[@lulusaintly631]

Jam is traditionally about 50% sugar. Less than that and you'll need to vacuum seal it to be safe, and refrigerate and use up quickly once it's opened.

[@ampp.8998]

If you use Pomona's Pectin, you can get by using 1 to 1 1/2 cups of sugar (or even no sugar) per 4 chopped cups of cherries. It comes out really good and I think you can watch the video at Modern Homesteading...Melissa Norris. I think you'll be happy with it.....

[@willsaf8624]

way too much pectin, and dont tighten your lids so tight when you can your jars sheesh, there is no way for the air to escape

[@Thefrugalchef]

Thank you for watching the video.

[@mahmadi2473]

I honeslty can't believe you put that amount of Pectin in to that bowl. Why you done that. ?!?!?!? You only need tiny amount of pectin, most of the pectin created by cherry and lemon. I don't think you have any idea what you are doing You killed that jam by putting that amount of pectin!!!

[@Thefrugalchef]

Thanks for watching the video. The jam always comes out perfect.

[@blair2486]

What is pectin for?

[@Thefrugalchef]

It binds the jam. Thanks!