This bright cherry jam is made with sweet summer cherries and sets up beautifully A great recipe for cherry season
Prep Time
50 mins
Dificult
Medium
Servings
40
Ingredients
Instructions
Place cherries
apple juice
lemon juice
and pectin into a large saucepan over medium heat; bring to a boil and mix in sugar. Cook jam at a rolling boil for 2 minutes
stirring constantly. Remove from heat and skim off any foam.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cherry jam into the hot
sterilized jars
filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids
and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat
then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil
cover the pot
and process for 15 minutes
or the time as recommended by your county Extension agent.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface
several inches apart
until cool. Once cool
press the top of each lid with a finger
ensuring that the seal is tight (lid does not move up or down at all). Store in a cool