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 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