How to Make Cherry Jam
Cherry Jam is so delicious. And since we like so many different flavors, we make a small batch of cherry jam, to enjoy a variety of jams and jellies throughout the year.
We used tart cherries for this recipe.
Can your garden and enjoy your fruits and veggies year round.
What Kind of Cherries Do You Can With?
This recipe uses tart cherries. If you are using sweet cherries, you may want to reduce the amount of sugar and increase the amount of cherries (so they are still the same volume.
Do You Need to Pit The Cherries Before Canning?
Cherries need to be pitted prior to canning. This keeps anyone from accidentally biting down onto a hard pit.
Do You Remove the Skins to Can Cherry Jam?
We do not remove the skins. The cherries should be washed and pitted to make this recipe.
Do You Need to Pressure Can Jam?
This jam does not need to be pressure canned. The jam should be water bath canned once the jars have been filled.
Canning Cherry Jam | Small Batch
Make a variety of your favorite jams with small batch canning. We have an easy cherry jam recipe that is easy to make a delicious.
Equipment
Ingredients
- 3 1/3 cups sugar
- 2 2/3 cups halved pitted cherries
- 1/2 teaspoon butter
- 3 Tablespoons pectin
Instructions
- Place the pectin evenly around the inside of the automatic jam/jelly maker, confirming the stirrer is in the maker.
- Add the cherries and butter.
- Press the Jam and the Enter buttons on the maker, confirming the time is set to 21 minutes.
- After 4 minutes the maker will beep, indicating it's time to add the sugar. Pour the sugar into the mix and place the cover on top.
- The maker will do all the work and stir the mix, just listen for the beeps!
- Ensure the seals and jars are ready to go and that you have the funnel, ladle and bands.
- You will also want to have a wet sterile paper towel to clean the rim of the jars after filling.
- Once complete, the maker will beep again when it is complete.
- Remove the stirrer with a pot holder and set aside (because it's really hot)
- Begin filling each jar using the ladle and jar funnel. Leave 1 inch headspace (that is top from the jar) when filling.
- Clean off each jar rim to ensure there is no cherry jam to keep the jar from sealing.
- Place a sterile seal/lid on top of each jar and hand tighten the band over the jar to secure the lid.
- Place the jars of jam into water bath and process for 10 minutes.
- Remove from the water bath and allow to cool and seal.
- Date and label the jars, so you know what it is.
Notes
Tips for Canning Cherry Jam
- Want to use less sugar, use 3 1/4 cups berries and 2 cups sugar instead
- Do not over fill the maker, make 1 batch and watch how far it boils up, before doubling the batch
- Cherries will boil HIGH, so be precise with your measurements
- Make sure you measure the berries crushed and not whole, or you will not have the correct ratios to make jam
- While the cherry jam is processing, get everything around you need for the next steps
- It takes about 30 minutes (or so) to make a batch of jam
- Wash your cherries before you start
- Adding butter helps reduce the foaming, you may need to skim foam if there is still foam
- You absolutely need a pot holder to remove the stirrer, that area is hot, so use caution!
- The maker is going to be hot as well, it was just holding the 'pot' of hot jam, so unplug and allow it to cool before washing
- Have more cherries than you want to can, make a cobbler, muffins, scones, or bread
Tips for Canning Cherry Jam
- Want to use less sugar, use 3 1/4 cups berries and 2 cups sugar instead
- Do not over fill the maker, make 1 batch and watch how far it boils up, before doubling the batch
- Cherries will boil HIGH, so be precise with your measurements
- Make sure you measure the berries crushed and not whole, or you will not have the correct ratios to make jam
- While the cherry jam is processing, get everything around you need for the next steps
- It takes about 30 minutes (or so) to make a batch of jam
- Wash your cherries before you start
- Adding butter helps reduce the foaming, you may need to skim foam if there is still foam
- You absolutely need a pot holder to remove the stirrer, that area is hot, so use caution!
- The maker is going to be hot as well, it was just holding the ‘pot’ of hot jam, so unplug and allow it to cool before washing
- Have more cherries than you want to can, make a cobbler, muffins, scones, or bread
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