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Sweet Cherry Jam

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  • 3 pounds fully ripe dark sweet cherries
  • 1 (1 3/4 ounce) package regular powdered fruit pectin
  • 1 teaspoon finely shredded lemon peel
  • 1/4 cup lemon juice
  • 5 cups granulated sugar


  1. Sort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries.
  2. In a 6- or 8-quart Dutch oven or kettle combine cherries, pectin, lemon peel and lemon juice. Bring to boiling over high heat, stirring constantly.
  3. Stir in sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  4. Immediately ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids.
  5. Process jars in boiling-water canner for 5 minutes (start timing when water begins to boil).
  6. Remove jars from canner; cool on racks.

Yield: 6 half-pints