Making Jams and Jellies
Cherry Jam with liquid pectin
- 4½ cups ground or finely chopped pitted cherries (about 3 pounds or 2 quart boxes sour cherries)
- 7 cups sugar
- 2 pouches liquid pectin
Yield: About 8 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash fully ripe cherries; remove any stems and pits.
Grind cherries or chop fine.
To make jam. Measure prepared cherries into a kettle. Add sugar and stir well. Place on high
heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil
hard for 1 minute, stirring constantly. Remove from heat and stir in the pectin. Skim.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Table 1. Recommended
process time for Cherry Jam in a boiling water
canner. |
|
Process Time at Altitudes of |
Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
Hot |
Half-pints or Pints |
5 min |
10 |
15 |
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
June 2005.
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