Comida Kraft
Recipe Box

CERTO Sour Cherry Jam

Prep Time
45
min.
Total Time
45
min.
Servings

about 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Tell those sour cherries to turn that frown upside down! Put them in this CERTO Sour Cherry Jam to make a sweet and scrumptious spread.

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What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Stem and pit cherries. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Altitude Chart for Cooked Jams and Jellies

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

Special Extra

Add 1/4 tsp. almond extract to hot fruit mixture along with the pectin.

Servings

  • about 8 (1-cup) jars or 128 servings, 1 Tbsp. each

Nutritional Information

Serving Size about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 40
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 10g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Love it! Love it! made a half batch. 2 cups sour cherries, 3 cups sugar and 1 package 3oz Certo. It set!!! Should have come here first and not searched the web. my other 2 recipe attempts were a flop, they did not set, or you cooked it so long it became cherry glue with little flavor. I will be making this every year.
Date published: 2013-06-24
Rated 1 out of 5 by from For me, 3 lbs of cherries made 8 cups. For me, 3 lbs of cherries made 8 cups. Which do I believe, 4 c. or 3 lb? I used 4 c (1.5 lb) and jam was way too stiff. When in doubt, use 3 lbs of cherries for this or the jam will be so sweet you can't taste cherries and so stiff you can't spread without heating..... I ruined a lot of cherries using this recipe.
Date published: 2016-02-22
Rated 1 out of 5 by from I made the version following the instructions in the Certo package. I made the version following the instructions in the Certo package. It didn't jell for me, either. (Sure smells and tastes good, though.)
Date published: 2003-07-14
Rated 4 out of 5 by from jam didnt jell jam didnt jell
Date published: 2003-07-11
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