Cherry Jam Canning Recipe

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

pectin

💰Cheaper: cornstarch

Cornstarch is a less expensive thickening agent.

vanilla extract

💰Cheaper: vanilla bean

Vanilla bean can enhance flavor at a lower cost.

lemon juice

💰Cheaper: citric acid

Citric acid is a cost-effective alternative for acidity.

De-stem all cherries and wash them to remove pesticide residue.

Run cherries through a cherry pitter, checking for any missed pits.

Blend cherries on low to create small chunks, or mash them to check for pits.

Place 4 cups of mashed or blended cherries into a large pot.

Add 6 tablespoons of pectin, 1/4 cup of lemon juice, and 1/2 teaspoon of butter to the pot.

Pre-measure 6 cups of sugar and set aside.

Place the pot on the stove and bring the mixture to a boil.

Once boiling, add all 6 cups of sugar at once and stir immediately to prevent burning.

Bring the mixture back to a rolling boil and set a timer for 1 minute, stirring continuously.

Fill half pint jars, leaving 1/4 inch of headspace from the top.

Wipe the rim of the jars with a clean damp cloth to ensure a good seal.

Place lids and rings on the jars until fingertip tight, using Superb Lids.

Process the jars in a boiling water bath for 10 minutes at sea level, or 15 minutes at 12,200 ft altitude, starting the timer after the water boils.

After processing, turn off the heat and let the jars cool for 5 minutes with the lid on.

Remove jars from the canner and place them on a heat-resistant surface, spaced 1 to 2 inches apart.

Leave jars to cool for 24 hours to ensure a good seal.

Check the seal by pressing the center of the lid; if it has depressed, the seal is good.

If the seal is not good, refrigerate the jar and use it right away.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary