AuthorRita's Kitchen
Rating

Recipe makes 6 half pint jars.
Ready in approximately 45 minutes, after cherries are pitted....

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Yields1 Serving

 3 lbs Dark sweet cherries, pitted (4 cups) fully ripe
 1 ¾ oz Packet powdered fruit pectinI used liquid pectin instead
 1 tsp Lemon zest
 ¼ cup Lemon juice
 5 cups Granulated sugar

1

Rinse and pit cherries. Chop into pieces, or use a food processor on pulse to cut to desired size. I like to have a bit of cherry chunks in my jam.

Put inner lids in a pan of water and simmer. You will be using the lids on the jars. I re-use rings, but not lids when I am canning.

2

In a pot, mix cherries, pectin, lemon juice and lemon zest.
Bring to a boil, stirring constantly.

3

Add sugar, stir to combine.

4

Bring to a rolling boil for 1 minute.

5

Remove pan of jelly from heat, skim foam. This makes your end product prettier.

Ladle jelly into hot sterilized 8 oz jars, leave 1/4" head space.

I place inner lids in a pan of water and simmer to sterilize and also soften the rubber on the lids.

After jelly is in jars, wipe around the top of the jar and add lid. Tightened slightly.

6

Process jars in water bath for your recommended altitude.

I filled a large pan with water, bring water to simmering. Lower jars into the pan, ensure jars have at least one inch of water over the top of the jars.

Bring to a low boil, simmer for 12 minutes. Remove jars and set on dish towel. You will hear them seal (pop) in about a half hour. After sealing, store at room temperature. Jelly is best used within a year after canning. Refrigerate jelly after opening.

Category, CuisineCooking Method

Ingredients

 3 lbs Dark sweet cherries, pitted (4 cups) fully ripe
 1 ¾ oz Packet powdered fruit pectinI used liquid pectin instead
 1 tsp Lemon zest
 ¼ cup Lemon juice
 5 cups Granulated sugar

Directions

1

Rinse and pit cherries. Chop into pieces, or use a food processor on pulse to cut to desired size. I like to have a bit of cherry chunks in my jam.

Put inner lids in a pan of water and simmer. You will be using the lids on the jars. I re-use rings, but not lids when I am canning.

2

In a pot, mix cherries, pectin, lemon juice and lemon zest.
Bring to a boil, stirring constantly.

3

Add sugar, stir to combine.

4

Bring to a rolling boil for 1 minute.

5

Remove pan of jelly from heat, skim foam. This makes your end product prettier.

Ladle jelly into hot sterilized 8 oz jars, leave 1/4" head space.

I place inner lids in a pan of water and simmer to sterilize and also soften the rubber on the lids.

After jelly is in jars, wipe around the top of the jar and add lid. Tightened slightly.

6

Process jars in water bath for your recommended altitude.

I filled a large pan with water, bring water to simmering. Lower jars into the pan, ensure jars have at least one inch of water over the top of the jars.

Bring to a low boil, simmer for 12 minutes. Remove jars and set on dish towel. You will hear them seal (pop) in about a half hour. After sealing, store at room temperature. Jelly is best used within a year after canning. Refrigerate jelly after opening.

SWEET CHERRY JAM