BC Cherry Jam Recipe - Allrecipes.com
BC Cherry Jam Recipe
  • READY IN 50 mins

BC Cherry Jam

Recipe by  

"When fresh cherries are in season, we preserve them to enjoy all year. This jam is sweet and can be also made as a light version with sugar-free pectin and Splenda®."

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Ingredients Edit and Save

Original recipe makes 4 half pints Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. 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.
  2. 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.
  3. 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, or the time as recommended by your county Extension agent.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2011

I love cherry season. I used bing cherries and the jam was so good. I cut the cherries in half, removed the seeds then cut the halves again. I wanted the cherry pieces large enough to see. Oh, by the way, do as I didn't and wear gloves to pit the cherries, I do believe my finges will forever be stained with the cherries, but it's cherries, and well worth the red fingers. I have a large canning funnel which I use when putting the food into jars to help keep the rims of the jars clean, which is very important, as Pepper stated. The jam was excellent; the flavor is very definitely cherry and the color is beautiful.

Most Helpful Critical Review
Oct 09, 2011

I used the fresh picked cherries we had just brought back from B.C. and this recipe totally didn't work for me. It's more a syrup than a jam and while it tastes great on pancakes, is not what I was hoping for in a jam recipe.


16 Ratings

Aug 20, 2011

This is an easy & delicious cherry jam recipe. At first, I was turned off by the "sweet" description, but I couldn't seem to find a better recipe online. I finally made this one, and I'm glad I did. I cut the sugar to 2 cups instead of 3 cups. It made the jam tart and perfect. I used 1.5 packages of pectin instead of 2 because I don't like my jam to be really firm like store-bought jellies. I think 1.5 was still too much, and next time I'll just do 1 packet. Because I cut out 1 cup of sugar, I only got 1 pint of jam. I kind of want to make more now. The jam was easy, and I loved the simple ingredients. Thanks for the great recipe!

Aug 11, 2012

This jam was incredibly easy. I followed the instructions--they were very precise which was a relief for me......I'm not a canning rockstar. This jam was not only beautiful in the jar, it was delicious. One of the best jams I've made yet. It's like summer in a jar.

Jul 18, 2011

Delightfully Delicious! Very impressed when compared to the jam recipe that came with the pectin box! Yum

Aug 27, 2011

Being a born and raised Calgarian, cherries from a tree are something that is bought, not grown. What I do have are two bushes of Nanking cherries, those teeny little red berries that are more pit than fruit, but oh so tasty. So I picked my Naking bushes clean... And got me about a whole cup once pitted... I went to the farmers market and made up the difference with some BC cherries and the results were fabulous! I probably didn't even need to go through the process of canning the jam since we're consuming it faster than a Cullen can run ;)

Aug 13, 2011

excellent recipe...easy, used low sugar pectin instead and everyone loved it!!!

Aug 09, 2011

Tasted wonderful! This was my first time making jam ever so I was really worried that it wouldn't turn out. I added pineapple juice instead of the apple juice because that was all I had, but it had great flavor!


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  • Calories
  • 67 kcal
  • 3%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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