Sour Cherry Jam

Easy recipe for Sour Cherry Jam.  This tart recipe needs cherries, lemon juice, sugar and pectin.
Course Dessert
Cuisine American
Keyword canning cherry jam, cherry jelly, sour cherry jam
Servings 12
Author Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © Reprinted with publisher permission.


  • 4 cups pitted sour tart cherries finely chopped
  • 1 tbsp lemon juice
  • 1 package 1.75 oz powdered pectin
  • 4 1 ⁄2 cups granulated sugar


  • In a large, deep, heavy-bottomed pot, combine cherries and lemon juice. Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  • Ladle into sterilized jars to within 1⁄4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.


Makes about five 8-ounce jars.
Tip: You can use a food processor to chop cherries; just make sure all of the pits are removed, then pulse a few times, scrape down the sides and pulse again. Do not purée.
Recipe suggestion: Use to fill small baked tart shells and add a dollop of whipped cream. Or spread on crêpes and roll up.