How to Can 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!
Servings 96 tbsp
Calories 38kcal
Equipment
- 6 jam jars
Ingredients
- 4 ½ lb pitted cherries
- 3 cups granulated sugar
- 1 tbsp fresh lemon juice
- 2 tbsp 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.
- 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
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
This method of making jam is inspired by Christine Ferber and her book Mes Confitures.
Nutrition
Serving: 1tbsp | Calories: 38kcal
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