Sour Cherry Jam, No Pectin

Wash and pit 2 quarts of sour cherries. Chop into pieces (mostly halves) and measure. For 5 cups of fruit, I used 3 cups sugar. Stir together in a large stainless steel or porcelain pot. Let sit for 3 minutes to dissolve sugar. Bring to a boil and stir occasionally; cook until temperature is 224 F. Transfer to sterilized pint jars and process in a water bath for 10 minutes. Makes 5 half-pint jars.

One thought on “Sour Cherry Jam, No Pectin”

  1. In 2016 I bought 5 quarts of cherries, pitted and halved them. Added 9 cups of sugar and later 1 package of pectin. (I’ve decided the pectin gels more quickly and thus the jam has a brighter color.)

    It was a little thick and I will use 8 cups of sugar and 1 package of pectin.

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