Cherry Jam
Make your own cherry jam without pectin and enjoy the natural flavors and health benefits of Montmorency cherries.
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Equipment
Ingredients
- 6 pounds Tart cherries, pitted
- 1 cup Sugar
Instructions
- In an 8 quart or larger stock pot, simmer the tart cherries and sugar over medium to medium high heat for one hour, stirring every 10 minutes.
- Monitor the temperature of the jam. It will thicken and be ready for canning once the temperature reaches 220℉.
- Wash the jars, lids, and bands in hot soapy water.
- Fill the water bath canner and bring to a boil.
- Using a food funnel, fill each jar, leaving 1/2 inch head space.
- Run the bubble popper through to remove any air.
- With a clean paper towel, wipe each rim of the jars clean.
- Place the lids on the jars and tighten the bands only finger tight.
- Using the jar lifter, place the jars into the boiling water bath.
- Place the lid on top of the water bath and process for 10 minutes.
- After the jam has processed, remove with the jar lifter onto a towel lined wooden cutting board and allow to cool. After cooling for 24 hours, label with the date and name and store in a cool dark place for up to 1 year.
- Any jars that did not seal properly should be refrigerated and used first.
Nutrition
Serving: 1tbspCalories: 25kcal
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