Large-Batch Sweet Cherry Jam (Water Bath Canned)
A reliable, traditional sweet cherry jam recipe designed for safe water-bath canning. Yielding exactly 8 half-pint jars, this quick-boil method uses powdered pectin to achieve a gorgeous, glossy set that preserves the brilliant ruby color and rich flavor of fresh sweet cherries.
Calories: 6001kcal
Equipment
- Large Stainless Steel Stockpot : For mixing and boiling down the high-sugar jam mixture without scorching.
- Water bath canner : A large, speckled canning pot equipped with an interior rack to safely process and seal your jars.
- Handheld Cherry Pitter : An absolute necessity for cleanly removing pits and stems from your fruit haul.
- Immersion Blender : To easily blend the simmering fruit down to your preferred smooth or rustic texture right in the pot.
- 8 Half-Pint Glass Mason Jars : Complete with two-piece canning lids and bands (rings) to properly seal the jam for shelf storage.
- Stainless Steel Canning Funnel : To cleanly ladle the hot, sticky ruby jam into your jars without making a mess on the rims.
- Sturdy Wooden or Silicone Spatula : For constant stirring on low heat to ensure that massive mountain of sugar dissolves completely.
- Jar lifter : To safely lower your filled glass jars into the boiling water bath and lift them out when finished.
Ingredients
- 5 cups fresh sweet cherries pitted and finely chopped (roughly 3-4 lbs whole fruit)
- ¼ cup fresh lemon juice
- 1 box standard regular powdered fruit pectin 1.75 oz
- 7 cups granulated sugar
Instructions
- Prepare Jars: Submerge your clean jars in a water bath canner and hold at a gentle simmer. Wash lids and bands in warm, soapy water.
- Boil the Fruit: In your large pot, stir together the chopped cherries, lemon juice, and powdered pectin. Bring to a full boil over high heat, stirring constantly.
- Add Sugar: Stir in the sugar all at once. Return the pot to a full rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring continuously. Remove from heat and skim off any surface foam.
- Jar and Seal: Ladle hot jam into hot jars, leaving ¼-inch headspace. Wipe rims clean, apply lids, and screw bands to fingertip-tight.
- Process: Lower jars into the boiling canner. Ensure water covers lids by 1 inch. Process at a full boil for 10 minutes. Remove carefully and let cool on a towel for 24 hours. Check seals before storing.
Nutrition
Calories: 6001kcal | Carbohydrates: 1554g | Protein: 8g | Fat: 6g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 115mg | Potassium: 1626mg | Fiber: 19g | Sugar: 1487g | Vitamin A: 447IU | Vitamin C: 72mg | Calcium: 111mg | Iron: 5mg
