Ingredients for Tart Cherry Jam Cooked
- Cherry Pulp
- 7 cups granulated sugar
- 1 box Sure-Jell low or no-sugar needed pectin
- Butter
- Almond Extract
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How to Make Tart Cherry Jam Cooked
- Prepare your jars and lids: Sterilize jars and lids in boiling water for at least 10 minutes. Keep them submerged in hot water until ready to use.
- Prepare the cherry mixture: Combine the cherries, sugar, and Sure Jell in a large, heavy-bottomed pot.
- Bring to a rolling boil: Stir constantly over medium-high heat until the mixture reaches a full rolling boil that cannot be stirred down. This usually takes about 1-2 minutes.
- Boil for 1 minute: Continue to boil rapidly for exactly one minute, stirring constantly.
- Remove from heat and skim: Remove from the heat and skim off any foam that has formed on the surface.
- Fill sterilized jars: Carefully ladle the hot jam into the prepared jars, leaving about ¼ inch headspace.
- Process in a water bath: Remove air bubbles by running a non-metal utensil around the inside of the jar. Wipe the rims clean, place lids and rings on jars, and tighten fingertip-tight. Process in a boiling water bath for 15 minutes, ensuring jars are fully submerged.
- Cool and check seals: Remove jars from water bath and let them cool completely. You should hear a popping sound as the jars seal. Check seals by pressing down on the center of each lid. If the lid doesn't flex, the jar is sealed.
- Enjoy your homemade jam! Store sealed jars in a cool, dark, and dry place for up to two years.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
632g
Fat
1g
Carbs
55g
