Easy Cherry Jam
When cherries are in season, I head out to the cherry farms and pick some fresh, so I can make a couple of batches of this cherry jam. This is my favourite jam to make using sweet cherries because the sweetness of the jam comes mostly from the cherries with only 1½ cups sugar added to boost the flavour and preserve the colour. It is an easy jam to make because it only requires four ingredients: Granny Smith apples, cherries, lemon juice and sugar. This jam is fantastic added to plain yogurt but it is also delightful used as a topping for cheesecake or smeared on a fresh scone or croissant.
YIELD : 6-250 ml jars
WATER BATH PROCESSING TIME: 5 minutes for altitudes of 1000 feet or below. Adjust processing time for other altitudes.
- canning pot
- wire basket or tray for the bottom of the canning pot
- jar lift
- magnetic wand for lid placement
- 6-250 ml sterilized jars with lids and rings
- 8-litre pot
- 4 small Granny Smith apples
- 4 pounds sweet cherries rinsed and pitted (approximately 10 cups)
- 1½ cups granulated sugar
- 3 tbsp fresh lemon juice strained of pulp and seeds
- Core the apples, remove the seeds and quarter the apples.
- In a 8-litre stainless steel pot add the cherries and sugar and bring to a boil on the stove top. Once the mixture is boiling, reduce to a simmer and cook for 5 minutes.
- Remove the pot from the stove and strain out the liquid and set the cherries aside.
- Return the liquid to the pot, add the apples peel side up and bring to a boil. Boil over high heat for 10-15 minutes until the syrup is reduced and thick, stir occasionally.
- Add the cherries back to the pot, add the lemon juice and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes or until the liquid is thick.
- Remove from heat and remove the apples. Reserve the apples for use in a crisp or applesauce.
- Pour the cherry jam into hot sterilized jars, leaving ¼ inch of headspace. Run a sterilized knife or thin kitchen utensil through the preserve to remove air bubbles. Top each jar with a washed and briefly warmed snap lid. (I put the snap lid in boiling hot water for 30 seconds, this softens the seal.) Add the sterilized ring and tighten to finger tip tightness. Process using the boiling water method in a canning pot for 5 minutes.
- Turn off the heat under the canning pot and leave the jars in the pot with the lid on. Set your timer for 5 minutes.
- After 5 minutes, remove the jars and cool on a board or metal rack. Don't disturb for 24 hours.
- Remove the rings and inspect the jars. If some of the jam liquid has leaked out onto the jars, wipe them clean with a soapy cloth. Store the jam without the rings on in a dark cool place for up to a year.
- Store jars that don't seal in the fridge and use immediately.
Serving: 1tbspCalories: 29kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 49mgFiber: 1gSugar: 7gVitamin A: 15IUVitamin C: 2mgCalcium: 3mgIron: 1mg
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