cherry jam recipe

My Favorite Cherry Jam

Sweet Cherry Jam

I look forward to cherry season every year. I love eating fresh cherries, but I also like to preserve them, to enjoy year round. One of my favorite things to make is cherry jam.

This must be a great year for cherries. They seem bigger than usual, and very sweet.

While I normally make jam from sour cherries, I knew the sweet ones would work. Besides the cherries, sugar and pectin, this jam also contains lemon juice, vanilla and cinnamon. Those extra ingredients give the jam a more complex flavor and a little bit of a tang.

This may be one of my favorite jams ever!!! I was worried it would be too sweet, but it isn’t. The flavor of the cherries comes through as well at the flavor of the vanilla and cinnamon. Thinking I made need to buy more cherries and make another batch….

Here is the recipe. Enjoy.

Sweet Cherry Jam

4 c. chopped pitted sweet cherries, about 2 lbs.

6 T. powdered pectin

6 T. lemon juice

2 T. pure vanilla extract

1 t. cinnamon

4½  c. sugar

Wash jelly jars and lids and keep warm until ready to use. Place a large pot of water, with a rack, on to boil for the water bath. In large saucepan combine cherries with pectin, lemon juice, vanilla and cinnamon. Bring to a rolling boil, stirring often. Add the sugar and bring mixture back to a rolling boil, stirring often. Once the mixture gets to a full, rolling boil, cook for one minute longer, stirring constantly. Remove jam from heat and skim off any foam. Ladle hot jam into hot jars, filling to about 1/4 inch from the top. Wipe off rim and screw on the lids. Repeat with remaining jam. Process in a hot water bath for 10 minutes. Turn off heat and let jar sit in canner 5 minutes before removing. Remove from water bath and allow jars to cool.  Yield: about 6 half pint jars of jam.

Adapted from The Ball Blue Book

Cherry Vanilla Jam

Cherry Vanilla Jam

Cherry Vanilla Jam

I have some frozen cherries I got from King Orchards. They are neighbors of my sister in Central Lake, Michigan. I wanted to use some of them for cherry vanilla jam which is one of my all time favorites.

 

Cherry Vanilla Jam

4 1/2 c. chopped pitted sour cherries including any juice

2 T. lemon juice

2 T. pure vanilla extract

1 box powdered pectin

5 1/4 c. sugar

Wash jelly jars and lids  and keep warm until ready to use. Place a large pot of water, with a rack, on to boil for the water bath. In large saucepan combine cherries with lemon juice, vanilla and pectin. Bring to a rolling boil, stirring often. Add the sugar and bring mixture back to a rolling boil, stirring often. Once the mixture gets to a full, rolling boil,  constantly stir for one minute longer. Remove jam from heat and skim off any foam. Ladle hot jam into hot jars, filling to about 1/4 inch from the top. Wipe off rim and screw on the lids. Repeat with remaining jam. Process in a hot water bath for 10 minutes. Remove from water bath and allow jars to cool.  Yield: about 7  half pint jars of jam.