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
Ingredients
- 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
Reviews
Sounds like a lot of sugar....I want to keep the 'sour' taste .....ideas ?
This was so easy and fast...and really good.
Help! First time making jam! It sat overnight in jars and isn’t thick. What did I do wrong and can I correct? Ty
This was very easy-I used frozen cherries (measured w/o pits) and didn't use food processor. Excellent flavor!
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!
Wonderful! And easy!
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.
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.
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.
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!