Cherry Jam Recipe

    80 Servings

Ingredients

  • 3 cups Fresh Cherries, red
  • 2 cups Red Currants
  • 2 tablespoons Lemon Juice
  • 1/4 cup Kirsch Brandy
  • 1 3/4 ounces Powdered Pectin, (one package)
  • 4 cups Granulated Sugar

Directions

  1. In a large sauce pan, combine the cherries, currants, lemon juice, and kirsch. Crush the fruit and then bring the mixture to a boil.
  2. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
  3. Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight.
  4. Place the full jars back into the boiling water and process 10 minutes.
  5. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).

Recommended

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Cooking Method:
Canning
Category:
Jams
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Related Recipes:
Canning Recipes, Jam Recipes, Cherry Recipes, Summer Recipes, Preserving Recipes
Recipe Yields:
5 8 ounce jars
Prep Time:
Cook Time:
Total Time:
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Published:
Author: Tracy R.
Recipe Yields: 5 8 ounce jars
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts

Serving Size 1 tablespoon
Servings Per Recipe 80

Amount Per Serving
Calories from Fat 0
Calories 47

% Daily Value*
0%
Total Fat 0g
0%
  Saturated Fat 0g
0%
Sodium 0mg
4%
Total Carbohydrate 12g
0%
  Dietary Fiber 0g
  Sugars 11g
0%
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Tracy R.

About Tracy

Tracy fell in love with locavorism, and built a business out of Canning & Preserving. She shares all sorts of recipes on Sugarcrafter, and her passion for canning here, but we love her rhubarb jam most of all.