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BC Cherry Jam
Prep
30 mins
Cook
20 mins
Servings
40
Difficulty
Medium
Every summer when BC cherries hit their peak, I rush to make this jam. There's something magical about capturing that bright, fresh flavor in a jar, and this recipe proves you don't need fancy techniques or hours in the kitchen. With just fifty minutes from start to finish, you'll have four jars of gorgeous homemade jam ready to enjoy. Fresh cherries are packed with antioxidants that support heart health, and using unsweetened apple juice instead of water adds natural sweetness while keeping added sugar reasonable. This is my go to recipe because it's foolproof, uses simple ingredients you probably have on hand, and tastes like pure summer in every spoonful.
Ella x
Ingredients
- 33 cups pitted, chopped fresh cherries
- ½ cup unsweetened apple juice½ cup unsweetened apple juice
- 22 teaspoons lemon juice
- 22 (2 ounce) packages powdered fruit pectin
- 33 cups white sugar
- 44 half pint canning jars with lids and rings
Detail level
Instructions
- 1
Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
- 2
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the 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.
- 3
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.
- 4
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, dark area.
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