Homemade Cherry Jam
Canning Jams & Jellies
Processing method: Water Bathing
Processing time: Pints for 10 minutes, Quarts for 15 minutes (based on altitude)
1,001- 3,000 ft. - add 5 minutes
3,001- 6,000 ft. - add 10 minutes
6,001- 8,000 ft. - add 15 minutes
8,001-10,000 ft. - add 20 minutes
- Denali Lids
- Denali Rings
- 5 cups sweet cherries
- 1 vanilla bean, or 3 teaspoons vanilla extract
- 2 ½ cups white sugar
- 3 tablespoons lemon juice
- 1 package low-sugar pectin
Start by prepping your jars, and lids.
Sort and wash fully ripe cherries; remove any stems, leaves, and pits. If using frozen, chop once thaw. Collect any juice that’s released from chopping and add that to the pot.
Combine your chopped cherries, lemon juice, vanilla, pectin, and ¼ cup of the total sugar in a large pot over medium high heat. Bring to a rolling boil, stirring constantly.
Stir in the rest of the sugar and return to a full bubbling boil. Allow the black cherry jam to hard boil for 2 minutes, making sure to stir constantly. Remove from heat.
Using your funnel and ladle, fill jars immediately with your hot jam, leaving ¼” of space between the rim and the jam. Put on your lids and rings fingertip tight. Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 10 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!
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Inspired by: Savory Experiments & Simply Canning