Disclosure: This Sweet Cherry Jam recipe has been sponsored by the Northwest Cherry Growers. All opinions are my own.
Fresh sweet cherries scream summer and this year I am sharing this homemade Cherry Jam recipe to celebrate the fresh cherry season.
I love to inspire new canners and if you love fresh summer cherries the best way to enjoy them all year long is to find easy canning recipes so you can enjoy a homemade cherry jam.
I am excited to be part of the Canbassadors program for Northwest Cherry Growers again this year.
Head over to the Northwest Cherry Growers Sweet Preservation website to learn more about fresh Northwest sweet cherries and how you can preserve them so you can enjoy them during the cold dreary winter months!
Homemade Jams are not just for pb&j sandwiches.
When you make a star shinning jam recipe like this Sweet Cherry Jam recipe you need to show it off!
One way I love showing off my homemade jam recipes is to use them when I am entertaining. I love coming up with easy cheese platter ideas.
Homemade jam really shines when you serve it with cheese and crackers. Sweet Cherry Jam is amazing with goat cheese and crackers.
Most of the links in this post are affiliate links
If cherries aren't in season yet you can check out my Spring Canning Ideas to get you started on your canning fun this year.
How To Make Sweet Cherry Jam
Ingredients
- 2 ⅔ cups fresh rinsed, pitted and chopped Northwest Sweet Cherries
- 2 tablespoons bottled lemon juice
- 3 tablespoons Ball Classic Pectin
- 3 ⅓ cups sugar
Directions
- Prepare the fresh Northwest Sweet Cherries by rinsing under cold water, removing the stems and pitting them with my favorite cherry pitter.
- Put the 2 ⅓ cups of chopped cherries in a large stainless steel or non-reactive 6-quart pot. Add the lemon juice and mix well. Stir in the pectin for about 2 minutes to allow the sweet cherries to release some of their juice.
- Over high heat bring the mixture to a full rolling boil stirring constantly. Add the sugar, stirring to dissolve. Return to a full rolling boil. Boil hard for 1 minute stirring constantly.
- After one minute remove the pot from the stove and skim any foam from the top.
- Ladle the hot jam into hot ½ pint canning jars leaving ¼ inch headspace. Wipe the rim of the jar with a damp cloth. Place the flat lid on the jar and apply the band just finger tight.
- Place the filled jar into your hot water bath canner. Repeat filling the remaining jars.
- Process the jars 10 minutes in a hot water bath canner, adjusting for altitude. After 10 minutes turn off the heat, remove the pot lid and let jars stand 5 minutes. Remove the jars from the canner with a jar lifter and place on a dry towel on the counter to cool overnight. I like to use flour sack towels.
- Makes about four ½ pint jars
- Recipe Source: Ball Canning Back To Basics A Fool Proof Guide to Canning Jams, Jellies, Pickles and More
Helpful Tips for making Sweet Cherry Jam
- Check out my Best Cherry Pitter review for details on how I tested 3 different cherry pitters before I finally found one that worked the best for pitting a large number of fresh cherries.
- As you chop the whole fresh cherries keep an eye out for the cherry pits you may have missed while pitting the fresh cherries.
- Lemon juice adds flavor and also helps keep the fresh cherry pieces from browning.
Helpful Products for making Sweet Cherry Jam
Some Basic Canning Supplies for the home canner. You can find my full list of recommended canning products here.
- Best Cherry Pitter
- Ball 8 oz quilted Jelly Canning Jars
- 6-quart Stainless Steel or non-reactive canning pot
- Ball Classic Pectin
- My favorite Jar Lifter: This is the sturdiest jar lifter I have ever used.
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Sweet Cherry Jam
Ingredients
- 2 ⅔ cups Northwest Sweet Cherries (rinsed, pitted and chopped )
- 2 tablespoons bottled lemon juice
- 3 tablespoons Ball Classic Pectin
- 3 ⅓ cups sugar
Instructions
- Prepare the fresh Northwest Sweet Cherries by rinsing under cold water, removing the stems and pitting them with my favorite cherry pitter.
- Put the 2 ⅓ cups of chopped cherries in a large stainless steel or non-reactive 6-quart pot. Add the lemon juice and mix well. Stir in the pectin for about 2 minutes to allow the sweet cherries to release some of their juice.
- Over high heat bring the mixture to a full rolling boil stirring constantly. Add the sugar, stirring to dissolve. Return to a full rolling boil. Boil hard for 1 minute stirring constantly.
- After one minute remove the pot from the stove and skim any foam from the top.
- Ladle the hot jam into hot ½ pint canning jars leaving ¼ inch headspace. Wipe the rim of the jar with a damp cloth. Place the flat lid on the jar and apply the band just finger tight.
- Place the filled jar into your hot water bath canner. Repeat filling the remaining jars.
- Process the jars 10 minutes in a hot water bath canner, adjusting for altitude. After 10 minutes turn off the heat, remove the pot lid and let jars stand 5 minutes. Remove the jars from the canner with a jar lifter and place on a dry towel on the counter to cool overnight.
Recipe Expert Tips
- Recipe Source: Ball Canning Back To Basics A Fool Proof Guide to Canning Jams, Jellies, Pickles and More.
- Check out my Best Cherry Pitter review for details on how I tested 3 different cherry pitters before I finally found one that worked the best for pitting a large number of fresh cherries.
- As you chop the whole fresh cherries keep an eye out for the cherry pits you may have missed while pitting the fresh cherries.
- Lemon juice adds flavor and also helps keep the fresh cherry pieces from browning.
Nutrition
Head over to the Flour On My Face Canning page to find more sweet cherry canning recipes.
Sharyn Frisbie
Yoor recipe has 2 2/3 cups of chopped cherries but when you add to the pot it's 2 1/3 - what happened to the other 1/3 of the cherries. I had chopped them so didn't want to lose any, It did turn out incredible but I was worried.
Arlene Mobley
Sharyn sorry about the typo. That small of an amount wouldn't make much of a difference. Glad you liked the recipe!