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 Pack | Jar Size | 0 - 1,000 ft | 1,001 - 6,000 ft | Above 6,000 ft |
| Hot | Half-pints or Pints | 5 min | 10 | 15 |
Reference: NCHFP
