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Cherry Jam Recipe

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This recipe for Cherry Jam is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs sour cherries (makes 4 cups finely chopped)
4 3/4 cups sugar
1 pkg Sure-Jell Premium Fruit Pectin
Directions:
Directions:
Note: Lids and jars must be sterilized. To sterilize the jars and lids, simmer them in boiling water for at least 10 minutes while your jam is cooking.

Prepare cherries: Discard stems. Pit and finely chop.

1. Use dry measuring cup to measure exact amount of prepared fruit into large saucepan.
2. Measure exact amount of sugar into separate bowl. (Do not reduce sugar in recipe-that will result in set failures.)
3. Stir 1 package of Sure-Jell into prepared fruit in saucepan. Add 1/2 tsp butter to reduce foaming, if desired.
4. Bring mixture to full rolling boil (a boil that doesn't stop boiling when stirred) on high heat, stirring constantly.
5. Add sugar to fruit mixture in saucepan. Return to full rolling boil; boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
6. Ladle immediately into prepared jars, filling each to within 1/4 inch of top. Wipe jar rims and threads. Cover with two-piece lids. Place jars upside down on a towel until lids pop.

Let prepared jars stand at room temperature 24 hours.
Number Of Servings:
Number Of Servings:
Makes 6 cups

 

 

 

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