Name: Homemade Cherry Jam Recipe
Total time: 50 mins
Ingredients: 3 cups pitted, chopped fresh cherries; 0.5 cup unsweetened apple juice; 2 teaspoons lemon juice; 2 (2 ounce) packages powdered fruit pectin; 3 cups white sugar; 4 half pint canning jars with lids and rings

Instructions

Combine cherries, apple juice, lemon juice, and pectin in a large saucepan over medium heat. Bring the mixture to a boil, then stir in the sugar. Continue cooking at a rolling boil for 2 minutes, stirring constantly to prevent burning. Remove from heat and skim off any foam that forms.
Prepare your canning jars and lids by sterilizing them in boiling water for at least 5 minutes. Carefully pack the hot cherry jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Use a knife or thin spatula to gently release any trapped air bubbles inside the filled jars. Wipe the jar rims clean with a damp paper towel to remove any jam residue. Secure the lids and screw on the rings.
Place a rack in the bottom of a large stockpot, then fill the pot halfway with water. Bring the water to a boil over high heat. Using a jar lifter, carefully lower the filled jars into the boiling water, ensuring there's at least 2 inches of space between each jar. Add more boiling water if needed to ensure the water level is at least 1 inch above the tops of the jars. Return the water to a full boil, cover the pot, and process for 15 minutes, or according to the recommended processing time for your altitude by your local Extension agent.
Carefully remove the processed jars from the stockpot and place them on a cloth-covered or wooden surface, spacing them several inches apart to allow for proper cooling. Once the jars are cool, test the seal of each lid by pressing down on the center with your finger. A tight seal means the lid will not move up or down. Store your sealed cherry jam jars in a cool, dark place for long-term storage.

Homemade Cherry Jam Recipe

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