- Home
- Entertaining
- Meats
- Quick and Easy
- Salads, Soups & Others
- Sweets & Desserts
- Vegetarian
Recipe for Cherry Jam
Take advantage of that very short time you can find delicious and fresh cherries on the market and make this wonderful jam. It will keep for a very long time if you preserve it well. Here is what you are going to need for this:
4 cups pitted and chopped sweet cherries
4 tablespoons lemon juice
¼ cup water
1 49 gr. pack pectin
5 cups granulated sugar
Prepare your jars and get them hot.
Place the chopped cherries in a heavy pot. Whisk in the lemon juice, water and pectin. Mix well. Bring to a boil, over high heat, constantly stirring. Add the sugar all at once and bring back to a rolling boil. Stir jam constantly for one minute. Turn off heat. Remove foam from the top
of your jam. Bottle and process as per jar instructions.
Dress up jar with a pretty label and a checkered piece of cloth over the lid. Give out as a gift or simply enjoy it yourself!
Carmen
August 19, 2009 at 11:02 pm
Que ricooo !!!
Te cuento que una cucharillita de tu jam en un vaso grande de te verde con harto hielo es DELICIOUSSSSS.
admin
August 20, 2009 at 9:03 am
Translation: a teaspoon of cherry jam in a glass of iced green tea – delicious! Thank you Carmen for the tip!
Lucy
May 31, 2010 at 10:11 am
How much sugar do I need? It wasn’t clear in the video…
theFrugalChef
May 31, 2010 at 12:47 pm
You need 5 cups. Here is the link for the printed recipe
http://thefrugalchef.com/Docs/Cherry%20Jam.pdf
Thank you!
Shaeon
June 5, 2012 at 7:50 am
How many oz of pectin? Can I use 1 pkg of 1.75 oz of sure-jell pectin? Also How many oz (or half pints/8 oz) does this batch naked? (so I’ll know how many jars to sterilize ) I’d like to make this weekend
theFrugalChef
June 10, 2012 at 2:39 pm
I am so sorry I took so long in replying! Yes. The 1.75 oz. pectin is perfect. As for the amount of jam, I don’t remember the exact amount this rendered. I am sorry. I made this a couple of years ago. Have a great week!
Mary Ann
Ana Maria
July 26, 2012 at 1:40 pm
my jam came out a little watery is that right and the fruit wants to settle at the top…what do i do about this
theFrugalChef
July 29, 2012 at 5:06 pm
Hi Ana Maria!
You jam should not be watery and the fruit should not settle on the top. I think you did not let it boil for long enough. You might have to get it back in the pot and let it reach the proper point. Thanks for stopping by and good luck! Have a great week!
Mary Ann
lynn
August 18, 2012 at 3:48 pm
Hi all, I just made this recipe for the first time, and it turned out great. for a double batch i got 8 pint jars with just enough left over to put in the fridge to try. I only had sour cherries, but it turned out fine. I didn’t add extra sugar, what i did add is some almond extract, because anyone that bakes knows almond extract brings out the cherry flavor, so i thought i would try it in the jam… MMMM MMMM good, as my grandson would say. ty for sharing this recipe with us.
theFrugalChef
August 19, 2012 at 3:16 pm
Hi Lynn!
Thank you so much for letting us know! I am very happy this worked for you and will definitely try the almond extract next time. Have a great week!
Mary Ann
deana
August 21, 2012 at 7:49 pm
Do you know what the shelf life is for this jam?
theFrugalChef
August 21, 2012 at 7:50 pm
Hi Deana!
Whenever I make this it is gone by the first 2 months so I really have not had a chance to see exactly how long it would keep! Sorry and thanks for stopping by!
Mary Ann