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!
Keyword cherry, cherry jam, summer recipe
Prep Time 20minutes
Cook Time 30minutes
Process Time 10minutes
Total Time 1hour
4 ½lbpitted cherries
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.