Reviewed: Jan. 1, 2012

Absolutely delicious - I made this during the summer with fresh cherries from the Niagara peninsula and its amazing!!! Everyone loves it! Thank you for sharing this recipe!

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3 users found this review helpful

Reviewer:

harlgr8dane

Reviewed: Oct. 9, 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.

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3 users found this review helpful

Reviewer:

DalayceN

Cooking Level: Intermediate

Reviewed: Sep. 9, 2011

Fantastic basic recipe!

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4 users found this review helpful

Reviewer:

bakengrace

Cooking Level: Expert

Reviewed: 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 ;)

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7 users found this review helpful

Reviewer:

A & R's Mommy

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: 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!

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9 users found this review helpful

Reviewer:

WHIRLEDPEAS

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA

Living In: Lakewood, Colorado, USA

Reviewed: Aug. 13, 2011

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

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5 users found this review helpful

Reviewer:

damama

Reviewed: Aug. 9, 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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8 users found this review helpful

Reviewer:

JakesHome

Cooking Level: Intermediate

Reviewed: Jul. 13, 2011

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

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10 users found this review helpful

Reviewer:

VannaD

Reviewed: 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.

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14 users found this review helpful