As Cari wrote in her post about our strawberry jam, we’re determined to make enough jam this summer to last us the year. We hadn’t considered cherry jam, but after visiting Niagara-on-the-Lake during the height of Ontario cherry season we decided the $8 2L basket of sour cherries was worth it.
Of course, we didn’t know how tart cherries would bode in jam form, but the 6 1/4 cups of sugar sure helped! This jam turned out very well, spreads easily on toast and is delicious.
Here’s the recipe:
Roadside Cherry Jam
Recipe says it makes 8 jars, we only got 7.
- 4 cups finely chopped pitted sweet or tart cherries (if you use sweet, add 2 tbsp lemon juice)
- 6 1/4 cups granulated sugar
- 2 pouches liquid pectin
- Prepare canner, jars, lids.
- Combine cherries and sugar (and lemon juice, if using). Stir constantly over high heat until it reaches a full rolling boil that cannot be stirred down.
- Stir in pectin and boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam.
- Ladle into jars, leaving 1/4″ headspace, remove air bubbles and adjust headspace if necessary. Wipe rim and add lid and screw on band. Boil for 10 minutes, wait 5 minutes, then remove jars and cool.
- Design a label as awesome as this one, and apply to jars before storing:
Tags: Cherry Jam