Cherry Jam with liquid pectin


Quantity: 8 half-pints

Jar size: Half-pints or pints


4½ cups ground or finely chopped pitted cherries (about 3 pounds or 2 quart boxes sour cherries) 

7 cups sugar 

2 pouches liquid pectin 


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. Sort and wash fully ripe cherries; remove any stems and pits.

3. Grind cherries or chop fine.

4. Measure prepared cherries into a kettle. Add sugar and stir well.

5. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.

6. Remove from heat and stir in the pectin.

7. Skim foam.

8. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace.

9. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

10. Process jars immediately in a Boiling Water Canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min

Source: National Center for Home Food Preservation