Wednesday, August 19, 2015

Cherry Jam

with powdered pectin

  • 4 cups ground or finely chopped pitted cherries (about 3 pounds or 2 quart boxes sour cherries)
  • 1 package powdered pectin
  • 5 cups sugar
Yield: About 6 half-pint jars

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash fully ripe cherries; remove any stems and pits. Grind cherries or chop fine.
To make jam. 
Measure prepared cherries into a kettle. 
Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.
Add sugar, continue stirring and heat again to full bubbling boil. Boil hard for 1 minute, stirring constantly. 
Remove from heat; skim if needed.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch head-space. 
Wipe rims of jars with a dampened clean paper towel.
Put on lids and rings and tighten finger tight. 
Process in a Boiling Water Canner.

Table 1. Recommended process time for Cherry Jam in a boiling water canner.
 Process Time at Altitudes of
Style of PackJar Size0 - 1,000 ft1,001 - 6,000 ftAbove 6,000 ft
or Pints
5 min1015

Reference:  NCHFP