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Cherry Jam

[heart_this] · Jul 16, 2007 · 8 Comments

Cherry Jam

This weekend there were local Ontario cherries at the market and a got a lot of them. The first thing that I did with the cherries (other than eating a bowl of them) was make cherry jam. Pitting 6 cups worth of cherries took a long time! But it was worth it. The cherry jam tastes amazing.
I accidentally grabbed the “light” version of the pectin crystals which ended up being alright as it called for a higher ratio of fruit to sugar. The jam did not seem to set and it is a bit runny.

Cherry Jam

Cherry Jam

Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Servings: 40
ingredients
  • 6 cups cherries (pitted, halved and crushed)
  • 1 box Certo pectin crystals
  • 4 & 1/2 cups sugar
directions
  1. Bring the cherries, 1 cup of sugar and the pectin crystals to a boil with high heat in a large pot.
  2. Add the rest of the sugar.
  3. Bring to a hard boil for 1 minute.
  4. Remove from heat.
  5. Stir and skim foam for 5 minutes.
  6. Pour into sterilized jars.

Condiment, Food, Jam, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Ferdzy says

    July 17, 2007 at 1:06 am

    Hey, great minds think alike! Looks good. I see you’ve been into yours already…

    I have to admit I have never had great luck with getting my jams to set with commercial pectin – I have done better with currant juice and lemon seeds, strange as that sounds. Mind you, let your jam sit overnight before you decide it has not really set – it may take that long.

    Reply
  2. Peter M says

    July 17, 2007 at 8:13 am

    Looks divine. Us Greeks do a black cherry preserve which is used to make a summer drink.

    Reply
  3. Pam says

    July 17, 2007 at 4:01 pm

    That looks really good. Whenever I have jams or jellies that don’t set, I use them spooned over ice cream or if you like yogurt, they are perfect for stirring into plain or vanilla yogurt. I made some peach amaretto jelly that didn’t set and I think I liked it better runny!

    Reply
  4. The Cooking Ninja says

    July 17, 2007 at 5:23 pm

    My PIL does blackberries jams, strawberry jams and raspberry jams. Home made jams are the best. 🙂 Yours looks great 🙂

    Reply
  5. Amanda at Little Foodies says

    July 17, 2007 at 9:53 pm

    Nice jars! Cherry jam sounds lovely. My husband and children picked a lot of blackberries last summer and then made jam, among other things. We just used the last of it up (not sure it really should have been kept for that long, but it was just fine!) Homemade jam is great!

    Reply
  6. Kevin says

    July 18, 2007 at 2:55 am

    Yep, homemade jam is really good. I am really enjoying my strawberry jam and now the cherry jam.

    Peter: Tell me more about this cherry preserve drink.

    Pam Stirring unset jam into plain yogurt sounds good.

    Reply
  7. Wendy says

    July 21, 2007 at 7:24 am

    What a great idea. No idea why I haven’t though of making cherry jam before!

    Reply
  8. Anonymous says

    September 12, 2012 at 5:18 pm

    I live in the Okanagan Valley in B.C. I make jam out of all the available fruit here. I'm not a jam lover, but my husband is-make at leat 50-60 small jars a year-that usually gets him through!!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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