Comida Kraft
Recipe Box

SURE.JELL Cherry Jam

(7) 5 Reviews
Prep Time
Total Time

About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Fresh sweet cherries, sugar, lemon juice and fruit pectin are cooked briefly, then processed in a canner for scrumptious homemade jam.

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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 of the prepared cherries into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Stir pectin into fruit mixture in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and extract. 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 middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.

Cooking Know-How

To reduce foaming, add 1/2 tsp. butter or margarine to the saucepot along with the pectin.

Altitude Chart

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.


  • About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
Calories 45
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 12g
Dietary fiber 0g
Sugars 11g
Protein 0g
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

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  • sshiggs |

    I've made millions of pints of jam. This was the 1st time I'd had black sweet cherries to use and the Sure.Jell recipes didn't include a sweet cherry recipe. This recipe uses almond extract which is perfect. The best jam ever!

  • Bennasu |

    I made this earlier when the sweet Bing cherries were $2.00 a pound instead of $5.00...I was very pleased with the results. It makes a beautiful jam. I just wish the cherry flavor was a little more distinctive. If I make it again, I will leave the fruit pieces larger (I used a food processor and chopped the fruit a little too finely).

  • bfeuss1 |

    I love cherries and I love cherry jam on toast! This year I added a twist to an old favorite. I used 2 cups of cherries, and 2 cups of crushed pineapple when I made it. Wow, it is so good, I just can't get enough!!!!

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