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Garden Fresh Cherry Jam

If there are fresh cherries in season, make cherry jam in order to store them all year round. This jam is delicious and can also be made as a lite version with sugar-free pectin and Splenda ®.
Prep Time25 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast jam, cherry jam, fruit jellies, fruit spread
Servings: 35 servings
Author: Kris T


  • 3 cups chopped fresh cherries pitted
  • 1/2 cup unsweetened apple juice
  • 2 teaspoons lemon juice
  • 2 2 ounce packages powdered fruit pectin
  • 3 cups white sugar
  • 4 half-pint canning jars with lids and rings


  • Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar.
  • Cook the jam at a rolling boil for 2 minutes, stirring constantly.
  • Remove from heat and skim off any foam.
  • Sterilize the jars and lids in boiling water for at least 5 minutes.
  • Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
  • Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  • Wipe the rims of the jars with a moist paper towel to remove any food residue.
  • Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water.
  • Bring to a boil over high heat, then carefully lower the jars into the pot using a holder.
  • Leave a 2-inch space between the jars.
  • Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
  • Bring the water to a full boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
  • Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.