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Small glass jar sitting on white countertop filled with red colored cherry jam with lids and rings all around and wood cutting board in background
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5 from 2 votes

Canned French-Style Cherry Jam

Made from simple ingredients and one surprise addition, it's super easy to can cherry jam! Plus, this method uses no pectin, opting instead to create the jam's texture through a natural thickening processing!
Prep Time20 minutes
Cook Time30 minutes
Process Time10 minutes
Total Time1 hour
Course: Spreads
Cuisine: American
Difficulty: Intermediate
Method: Canning
Servings: 96 tbsp
Author: Kaleb

Equipment

Ingredients

  • 4 ½ pounds pitted cherries
  • 3 cups granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Kirsch

Instructions

  • Have all the canning equipment, sterilized jars, lids, and rings ready before beginning the canning process.
  • In a large heavy-bottomed jam pan or Dutch oven, combine the cherries, sugar, lemon juice, and Kirsch. Bring to a boil, about 5 minutes. Continue to boil until the mixture reaches a rolling boil, meaning a boil that cannot be stirred down.
    4 ½ pounds pitted cherries, 3 cups granulated sugar, 1 tablespoon fresh lemon juice, 2 tablespoons Kirsch
  • Remove from the heat and strain the juice from the cherries. Set the cherries aside and return the juice to a boil. Continue to boil until the juice reaches 221°F, 8-12 minutes. It can take longer one would think. Add the cherries back to the juice. If a finer texture is desired, use an immersion blender to achieve the target consistency.
  • Return the jam to a boil just to heat the cherries.
  • Remove from the heat and divide into prepared jars. Wipe the rims with a clean cloth and top with lids and rings.
  • Process in a boiling water bath for 10 minutes. Adjust for altitude using the USDA canning guide.
  • Remove from the water bath onto a cooling rack. Allow to cool for at least 8 hours before removing the rings to store.

Video

Notes

Note – This French-style jam, using the Christine Ferber method, is not thickened with powdered pectin and will result in a thinner-consistency preserve.
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.

Nutrition

Serving: 1tbsp | Calories: 38kcal