Recipe

Bing Cherry Jam Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 4 months, 4 weeks ago I made jam this weekend as you can see by the photo! I started with 20 lbs. of Bing Cherries - it made 58 1/2 pints of jam. Problem: Sure Jell doesn't list Bing Cherries. My solution......... Prep:60m Cook:20m Servings:7	Valinkenmor
	delicious

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Fans

peetabear

maureenlaw

california

goblue434

mbeards2

chefmeow

sufia

midgelet

Ingredients

4 cups sliced and seeded Bing Cherries (about 3 lbs.)

1/4 teas. butter

1/4 cup lemon juice (you can use bottled if you have to)

5 cups sugar

1 box of pectin (1.75 oz.)

Directions

Let me start by saying - Sure Jell Pectin doesn't list Bing Cherry Jam on their instruation sheet. They do list Sour Cherry - so I used the instructions from Ball Pectin and used Sure Jell Pectin. It turned out great. Just wanted to mention this in case someone else beside me runs into this problem. I spent a good hour on the internet with Sure Jell trying to find out why and never did.

Here are the instructions:

Place 6 clean 1/2 pint mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes to sterilize jars. Warm lids 5 minutes or longer – to soften sealing compound. Keep jars and lids in warm to hot water until ready to use.

Wash, stem, pit and slice cherries; set aside.

Measure sugar; set aside.

Measure 4 cups prepared cherries into a large, deep stainless steel saucepan. Whisk in Fruit Pectin until dissolved. Add butter and stir.

Stirring frequently, bring mixture to a boil over medium high heat. Watch because it can burn very easily..

Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Remove from heat; skim foam off surface if there is any.

Ladle jam into a hot sterilized jar to within 1/2 inch of top rim (headspace). Wipe jar rim removing any stickiness with a clean damp cloth. Center lid on jar; apply screw band securely until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining jam.

Cover canner; return water to a boil. At altitudes up to 1000 ft, process – boil filled jars – 5 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

* Makes about 6-7 each 1/2 pints.

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Comments

californiacook 4 months, 4 weeks ago said:
Wow! That looks like quite an undertaking. Kudos to you, Val. I've never made jam, but my mouth is watering thinking about how delish this must be. Thank you for sharing your recipe with us!

maureenlaw 4 months, 4 weeks ago said:
You've got guts! I don't think I would ever try this, but it sounds delicious. Thanks for the post and you deserve a 10.

lazydazylady 4 months, 4 weeks ago said:
Thanks for all the info on the this as I want to make cherry jam and am going to try it with Splenda. Thanks for sharing this, you have made my work easy 100%, much appreciate this.

midgelet 4 months, 4 weeks ago said:
Such an informative and intersting post,
Thanks for sharing your research and knowledge.
You have my complete "10" for this one!

peetabear 4 months, 4 weeks ago said:
Love cherry jam... great instructions..five forks

lazydazylady 4 months, 4 weeks ago said:
Sorry this is my first time rating a recipe. I meant to give you a five forks on this.
I now know how to work the forks.
My daughter Chefwannabeone showed me how to use the rating system.
Kind Regards.

gmananna 4 months, 3 weeks ago said:
If anyone wants to purchase a cherry pit remover, the OXO Cherry Pit Remover works wonderful. It has a splatter shield which helps out, but still wear a dark colored shirt when removing the pits. I just removed the pits from 10 lbs. of Bing Cherries. This OXO gadget worked great. My hand wasn't tired at all. I would definitely recommend it. :-)

sufia 4 months, 2 weeks ago said:
Hey its too deilicious..thnks 4 such a nice post..u got all 5

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