Let me just tell you about this sweet cherry jam. The first time I had it I felt like I was getting away with something. Like ordering an ice cream sunday and getting two cherries on top. I hunted down the friend who made it and told her I really needed the recipe. And being the angel she is, she presented me not only with the recipe, but also with my own jar of this heavenly jam. I’m not usually the type to crave jam, but something about the half cherries in bright pink-red jelly makes me feel indulgent every time I have it. So, without further ado, here is the recipe.
Sweet Cherry Jam
yield 6 half-pint jars
3 lbs ripe dark sweet cherries
1 package (1.75 oz) pectin
1 tsp lemon peel, finely shredded
1/4 cup lemon juice
5 cups sugar
6 or 8-qt. Dutch oven
half-pint canning jars, sterilized and heated before adding jam
1. Wash and pit cherries, then halve them. Measure 4 cups of halved cherries.
2. In dutch oven, combine cherries, pectin, lemon peel, and lemon juice. Bring to a boil over high, stirring constantly. Add sugar and continue to stir. Bring to rolling boil, then boil for one minute longer, stirring constantly. Remove from heat. Skim off foam with metal spoon.
3. Ladel jam into canning jars, leaving 1/4 inch space. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 5 minutes after water begins to boil. Remove from canner and cool on rack.
As for the packaging, I used this tutorial to cover the lid just to the rim (I didn’t tuck the paper under the lid for obvious reasons). And here is the label I created, in case you’d like to download it:
Free Printable Jam Label (1249)