Cherry Jam Recipe

Cherry jam in a jar with a spoon scooping out jam.

This easy-to-follow recipe is tangy, sweet and delicious! Perfect for beginners and jam enthusiasts alike! Follow these step-by-step instructions and learn to make the ultimate Cherry Jam Recipe!

Course Appetizer, Jams and Jellies

Cuisine American

Prep Time 10

Cook Time 15

Water bath boil 10

Total Time 35

Servings half-pint jars

Calories 520kcal

Author Deb Clark

Equipment

1 heavy bottom pan
1 wooden spoon
1 Measuring cups and spoons
blender or immersion blender
8 half pint canning jars with lids and rings

Ingredients

6 cups whole pitted cherries frozen or fresh
4 ¼ cups sugar
1 tablespoon orange zest
¼ cup fresh orange juice
¼ cup brandy
1 box low-sugar Sure Jell
1 teaspoon butter optional

Instructions

Hopefully you bought a bag of pitted cherries. If so it’s easy! Simply thaw the cherries in the refrigerator overnight. Place a bowl under the bag in case it leaks. If you didn’t, then get busy pitting those cherries!
Add the cherries to a blender or use a submersion blender. Process the cherries until smooth or to your desired consistency.
Measure exactly six cups of cherries and place it in a large heavy bottom stock pot. Add the zest and fresh orange juice to the pot with the cherries.
Measure ¼ cup sugar in a small bowl. Mix the pectin together with the sugar. Add the pectin mixture to the cherries in the pan.Place the pan over high heat. Stir constantly using a wooden spoon. Do not leave the stove, stir constantly. The jam mixture will scorch if left unattended.
Bring the mixture to a full rolling boil. If the mixture begins to foam, add a teaspoon of butter (optional). This will help reduce the foaming.
Next add the remaining four cups of sugar. Return the jam to a full rolling boil. Set a timer and boil exactly one minute. After one minute, remove from heat.
Once you remove it from the heat, immediately add the brandy. It will hiss and bubble. Stir it in until the bubbling stops.
Immediately ladle the jam into clean, sterilized jars. Clean off the rims of the jars after filling. Add the lid and screw on the rings. Process in a hot water bath for 10 minutes.
Remove from the water and allow to sit at room temperature until completely cooled and sealed.This fills 8 half-pint jars. S
tore sealed jars in your pantry. Opened jars or jars that did not seal should be stored in the refrigerator.

Notes

Please note: The nutrition information for 520 calories is per jar, which contains approximately six servings.

If preferred, you can skip adding the alcohol. It doesn't change the texture of the jam.

Nutrition