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Over-the-Top Cherry Jam

We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. —Karen Haen, Sturgeon Bay, Wisconsin
  • Total Time
    Prep: 35 min. Process: 5 min.
  • Makes
    6 half-pints


  • 2-1/2 pounds fresh tart cherries, pitted
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/2 teaspoon butter
  • 4-3/4 cups sugar


  • In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
  • Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts
2 tablespoons: 89 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.

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  • bls46
    Jan 14, 2021

    Sounds like a lot of sugar....I want to keep the 'sour' taste .....ideas ?

  • dobielady
    Jul 27, 2020

    This was so easy and fast...and really good.

  • Linda
    Jul 11, 2020

    Help! First time making jam! It sat overnight in jars and isn’t thick. What did I do wrong and can I correct? Ty

  • anniem12504
    May 28, 2020

    This was very easy-I used frozen cherries (measured w/o pits) and didn't use food processor. Excellent flavor!

  • Mary
    Sep 25, 2019

    Sounds delicious! I have a question. In the recipe it calls for two and a half pounds of cherries pitted. Normally that would be purchasing two and a half pounds then pitting them. Does this recipe require them to be pitted before and have two and a half pounds of cherry flesh or pit two and a half pounds of cherries and use the remaining cherry flesh. Thanks!

  • Donna
    Sep 15, 2019

    Wonderful! And easy!

  • JMLorenz
    Jun 17, 2019

    Excellent. Set was perfect. Steznurse's daughter nailed the description. If this jam does not WOW you, something was not right (see reviews). Totally ripe fruit is important for flavor. Ideal spring weather for my cherry tree and it went overboard in production. The first time in 25 years I made Jam from them . New use for an old tree.

  • steznurse
    Jul 7, 2018

    This has the best flavor ever. My daughter described it as eating cherry pie without the crust! I always double the recipe as it goes fast.

  • Katie
    Sep 2, 2017

    This was only a good recipe; it didn't taste distinctly cherry. It just tasted like a good fruit jam. I've had an incredible cherry jam before, and I'm trying to replicate that.

  • Michael
    Aug 19, 2017

    For KathyCooks1943: then you need to visit northwestern Michigan. This is a huge tart cherry producing area (2nd in the nation, I believe). 4 lb bags of frozen tart cherries are available in most grocery stores here. I'm getting ready to try this recipe with some--looks so scrumptious!