Articles & Recipes

Sour Cherry Jam

October 9, 2018

Sour cherries make a delicious, slightly tart jam.

Ingredients Makes about five 8-ounce (250 mL) jars

4 cups finely chopped pitted sour (tart) cherries 1 L
1 tbsp lemon juice 15 mL
1 package (1.75 oz/49 or 57 g) powdered pectin 1
41⁄2 cups granulated sugar 1.125 L


  1. In a large, deep, heavy-bottomed pot, combine cherries and lemon juice. Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly.
  2. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  3. Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes.
  4. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
You can use a food processor to chop cherries; just make sure all of the pits are removed, then pulse a few times, scrape down the sides and pulse again. Do not purée.
Most sour (tart) cherries grown in North America are the Montmorency variety, named after a valley in France where they originated. They are grown in Michigan and Wisconsin, and in the Niagara region of Ontario, canada.
Use to fill small baked tart shells and add a dollop of whipped cream. Or spread on crêpes and roll up.


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