Tuesday, October 20

Sweet Cherry Jam

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Sweet Cherry Jam Recipe

By Tammy Algood Published: July 1, 2016

  • Yield: 6 pints



  1. In a large stockpot, combine the cherries and lemon juice over medium-low heat. Add the sugar and stir constantly until it is completely dissolved. Increase the heat to medium-high and bring to a boil, stirring constantly. Add the pectin and return to a boil, stirring constantly. Boil 1 minute, stirring constantly.
  2. Remove from the heat and skim off any foam. Stir in the extract and let cool 5 minutes in the pot. With a canning funnel, ladle the jam into hot jars, leaving 1⁄4-inch headspace. Remove any air bubbles, wipe the rims and cover with the lid, then the screwband. Process in a boiling hot water bath 10 minutes. Remove from the canner and place on a wire rack away from drafts to cool completely 24 hours. Check the seals, tighten the screwbands, label and store in a cool, dark place up to a year.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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