Cherry Jam

With the great selection and price of cherries this summer I have been buying a lot.  I thought for sure my kids would eat a ton of them but I found a bag, untouched, in the fridge.   That’s when I decided I should use them up before they went bad.  My father-in-law had first introduced me to the Cherry Jam from Smuckers.  The first time I tried it was at their cottage and I had it, of course, on my mother-in-law’s homemade bread.   Wow, was it ever good!  I wasn’t expecting it to be as good as it was.  Maybe I was expecting it to be chunky, which I don’t like in a jam, but it had such a smooth texture and it wasn’t overly sweet.   Every time I returned to the cottage I was always excited to wake up to homemade bread so I could toast it, lather it with butter, and then lather it again with Cherry Jam.  My mouth is watering now just thinking about it.

I wanted to re-create that kind of jam so that I’d always have some in stock when I wanted it.  I think this recipe turned out quite well and it’ll be a keeper in my recipe files.  I mashed the cherries well with my potato masher as they were cooking so that I wouldn’t have too big of chucks in the jam.  You could also put the cherries in a food processor if you want the jam to be extra smooth.

Recipe adapted from Sugarcrafter

Cherry Jam

Cherry Jam

By Elizabeth Gorecki Published: August 5, 2012

  • Yield: 4 cups
  • Prep: 20 mins
  • Cook: 15 mins
  • Ready In: 35 mins

A sweet and flavorful jam with a great texture.

Ingredients

Instructions

  1. Prepare jars and lids by washing them first and then setting the jars in the oven at 200 F to sterilize. Place lids and seals in a pot of boiling water and then set on low on top the stove.
  2. Pit your cherries with a cherry pitter and cut up into thirds. Place cherries in a large saucepan and add the lime juice, cinnamon and rum. Cook over medium-high heat until cherries start to break down. Begin mashing your cherries if you want a smoother jam or put them in a food processor. Stir in the pectin until dissolved, and boil over high heat for several minutes. Add in the sugar and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, then remove from the heat.
  3. Ladle the jam into the sterilized jars, leaving 1/2" headspace. Place seals and lids on top and seal only finger-tight. Leave on the counter for 24 hours making sure all jar seals suck down (you'll hear the popping sound). After 24 hours tighten lids and store. Enjoy!

    WordPress Recipe Plugin by ReciPress

    Almond Cheesecake Swirled Brownies | A Sweet Baker

    Almond Cheesecake Swirled Brownies

    This post originally appeared on What’s Cooking with Ruthie where I was a monthly contributor. HAPPY BIRTHDAY to my sister NANCY today and to my MOM tomorrow! Sorry about not posting on Thursday but I was having some technical difficulties with my website.  I think I’ve got the problem fixed and posts will be back […]

    Homemade Hot Cross Buns | A Sweet Baker

    Homemade Hot Cross Buns + Two Giveaways! #GayLeaFoods

    Guess what?  I have TWO giveaways for you today! The Easter Bunny is coming this weekend and we’ll be waking up to these Homemade Hot Cross Buns, with Gay Lea butter of course, for breakfast.  Most of my family are not fans of the dried fruit peel that’s normally in Hot Cross Buns so the […]

    Homemade Coconut Larabars | A Sweet Baker

    Homemade Coconut Larabars

    Lately I’ve been trying to eat healthy and I’m trying to avoid any processed food. It’s actually not that hard but when it comes to having a little sweet treat there’s always added sugar and things I can’t pronounce. When I first tasted Larabars I loved them but at $1.69 each I knew I had […]

    Cheesy Quinoa and Spinach Bake | A Sweet Baker

    Cheesy Quinoa and Spinach Bake

    A few years ago my husband made a tri-color quinoa dish that was so tasty.  One layer was red (from sundried tomatoes), another layer was green (from pesto), and the final layer was light brown (from plain quinoa).  It was a time consuming dish to layer all the ingredients but the final dish was so […]

    Pineapple Cupcakes with Strawberry Mousse Frosting | A Sweet Baker

    Pineapple Cupcakes with Strawberry Mousse Frosting

    Sunday was my Dad’s birthday and to celebrate I made these Pineapple Cupcakes with Strawberry Mousse Frosting.  They were so moist and flavorful and the mousse frosting was the perfect addition. My family and I are not big frosting/icing fans so using this mousse as the frosting was the perfect solution.  I don’t know why […]

    Homemade Strawberry Nutri Grain Bars | A Sweet Baker

    Homemade Strawberry Nutri Grain Bars

    It’s that time of year again when I’m starting to run out of homemade snack ideas.  Even though I just had a break from baking treats/snacks, I feel like a need some new ideas and inspiration. I want my kids to have a little treat in their lunch everyday but I also want it to […]

    Comments

    1. This sounds great! I like how it has lime juice in it!

    2. what can i use as an alternative tto the rum? i don’t drink.

    Trackbacks

    1. [...] to find enough left to make any jam at all.  I made this peach jam on the same day that I made my Cherry Jam because I already had everything out and ready to go.   I don’t recall ever trying Peach [...]

    Leave a Reply