Sweet, vanilla infused dark cherries cooked into the perfect gooey jam that can be canned or frozen for long term storage.
Keyword: canning, condiment, jam, preserves
Servings: 322 Tbs servings
Author: Mikayla M
Canning pot with jar rack
Four 8 oz mason jars with new seals and lids
5CupsSweet, dark cherries*about 2.5 lbs
2 1/2 cupswhite sugar
1vanilla bean, split and seeds scrapedor 3 tsp extract
1packetlow-sugar pectin*49 g, or a shallow 1/3 cup
If Canning, please read all the instructions before beginning to cook your jam!
Cherry Jam Instructions
Pit your cherries and chop into small chunks, add all the chopped cherries and any juice released from chopping into a large, wide pot.
Add the lemon juice, vanilla bean and seeds, pectin, and ¼ cup of sugar to the cherries and stir to combine.
Heat over high heat while stirring gently until it comes to a complete full boil that doesn’t stop even while you stir.
Add the remaining sugar and continue to stir gently until the jam returns to a full boil again that doesn’t stop as you stir.
Once it hits that full boil, time the jam for exactly 1 minute, continuing to stir. Then remove from heat.
If not canning your jam, allow to cool slightly then place in storage jars or containers and allow to cool further then seal and refrigerate for up to 1 month.
Before beginning to cook your jam, fill your canning pot with enough water to cover your jars by 1 inch and bring to a boil over high heat.
Before your jam is finished cooking, place place your open jars into the pot of boiling water to heat them up.
Remove from water after a minute or so and flip upside down onto a towel. Use your jar clamps and hand protection as the jars will be hot.
When your jam is finished cooking, flip jars right side up and use your funnel and ladle to fill each jar, leaving only ¼ inch of space between the rim and jam.
Wipe rims clean with a damp paper towel then dry them before placing your seals.
Use your hand protection to place the seals and screw on the lids as tightly as possible. Submerge the jars in the boiling water and allow to sit in boiling water for 10 minutes.
Remove from water and let the jars sit at room temperature until the lids have popped, so the lid doesn’t click or move when you press on the middle. When the jars have popped and cooled, store in a cupboard for up to 18 months. Once opened, refrigerate and use in 1 month.
*You can use fresh or frozen cherries. To use frozen cherries, allow to thaw in a bowl. Discard the water/juice that has collected at the bottom of the bowl once thaw. Then chop and add all the cherries and any juice released from the chopping to your pot. *To substitute regular pectin, double the sugar and DO NOT add the 1/4 cup of sugar in with the pectin. Instead, all all the sugar after your jam has reached it's first boil.*To freeze instead of canning your jam, reduce the cook time of your second boil to 45 seconds rather than 1 minute. Then let cool completely in freezer safe containers before freezing up to 1 year.