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READY IN 50 mins

BC Cherry Jam

Read Reviews (10)

"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®." — Pepper

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 4 half pints Change Servings

3 cups pitted, chopped fresh cherries
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

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Directions

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, or the time as recommended by your county Extension agent.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 20 mins
READY IN 50 mins

Footnotes

Editor's Note
For more tips on making homemade jams and preserves, see our article, Jams, Jellies & Marmalades.

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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.

—Kitten

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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.

—DalayceN

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10 Ratings

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.

—Sarah Jo

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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!

—WHIRLEDPEAS

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Jul 18, 2011

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

—VannaD

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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 ;)

—A & R's Mommy

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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!

—JakesHome

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Aug 13, 2011

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

—damama

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Nutrition

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.

Nutritional Information

BC Cherry Jam

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
** Calories: 67
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium < 1mg < 1 %
** Potassium 29mg < 1 %
** Total Carbohydrates 17.2g 6 %
** Dietary Fiber 0.3g 1 %
** Protein 0.1g < 1 %
** Sugars 16.9g
** Vitamin A < 1 %
** Vitamin C 2 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.