How to Make Sour Cherry Jam

Sour cherry jam is easy to make and will bring back the taste of summer when cherry season has long since passed. Just a few simple tools, some sugar, and a couple hours of your time, and you'll have sour cherry jam for yourself or for gifts.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Canning jars and lids
• Canning pot or other large pot
• Ladle
• Funnel (optional)
• Canning jar tool or tongs
• 3 lb. fresh sour cherries
• 1 pkg. Sure-Jell or equivalent
• 4 3/4 cups sugar

1. 

   WASH JARS -- Even if you bought new jars, wash them in hot, soapy water first. You don't want any dust or germs hanging around in there when you pour the jam in.

2. 

   FILL CANNER AND BOIL WATER -- Fill your canner about 1/2 full of hot water and bring it to a simmer. I also put the lids and washed jars in there just to sterilize them.

3. 

   PIT CHERRIES -- Pit all of the cherries you will be using. There are several ways to do this, as well as pitting tools. I just use the old-fashioned paring knife.

4. 

   PROCESS CHERRIES -- Jam should have bits of fruit in it, so I use a food processor to finely chop the cherries. You can also just use a knife.

5. 

   MEASURE CHERRIES -- Now, you want to measure the ingredients very carefully to insure a good set. Usually, jam that's too runny or too stiff is a result of not measuring or cooking properly. In this case, one batch of cherry jam requires exactly 4 cups of chopped sour cherries.

6. 

   MEASURE SUGAR -- Also measure the sugar accurately into a separate bowl. This recipe uses 4 3/4 cups of white sugar. Do not substitute any other sweeteners for white sugar.

7. 

   BOIL CHERRIES -- In a large saucepan or dutch oven, bring just the measured cherries to a rolling boil. That is, it should keep boiling even when you stir it.

8. 

   ADD PECTIN -- Now pour in the pectin and keep stirring. Continue to stir until the mixture comes to another rolling boil again.

9. 

   ADD SUGAR -- Pour in the pre-measured sugar. Keep stirring until it again returns to a rolling boil.

10. 

    RETURN TO BOIL AND COOK 1 MIN -- Once the mixture returns to a rolling boil again, keep stirring and time it for 1 minute exactly, and then take it off the heat. It will still look runny, but will firm up as it cools.

11. 

    PREPARE AND FILL JARS -- Remove the jars from the boiling water, empty them, and fill with the hot jam up to about 1/8" from the top. Using a ladle and funnel makes this easier and less messy.

12. 

    COVER JARS -- Wipe off the rim of each jar with a damp paper towel or cloth and put on the lid. Screw down the ring on each lid tightly.

13. 

    RETURN SEALED JARS TO CANNER -- When all jars are full and sealed, return the jars to the canner. The wire basket shown in the picture makes this easier.

14. 

    BOIL JARS 10 MINS -- Return the canner to a gentle boil. Once it starts boiling, let it boil for 10 minutes more.

15. 

    REMOVE JARS AND LET COOL -- After the processing time is done, remove the jars from the canner. You should hear each lid 'pop' as the air inside the jar contracts. This means the jar is sealed correctly. If any lids are loose or have not compressed, then you must refrigerate this jar and use it within a month or so. Otherwise, the sealed jars should be good for several years. Enjoy!

Tips & Warnings

• Use only fresh, ripe fruit for best results.

[cybilfrost]

on 7/25/2009 I made it! I ate it! OMG... this is the BEST tasting jam EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[Upon-Request]

on 7/19/2009 Awesome instructions and pics. Sounds yummy!

[cybilfrost]

on 7/17/2009 Ok, I've got to get the public market by next week. I'm making this one! The instructions are wonderful, by the way! Emailing this to my daughter too.
I kind of expected your husband to look like a cat:)

[dlcass]

on 7/17/2009 Yum, I love sour cherry jam on toast. Thanks for the recipe.