Freezer cherry jam tastes like fresh-picked cherries—a taste that you can enjoy all year round.
1 1/2 pounds frozen unsweetened tart cherries
4 cups granulated sugar
1 (1.75-ounce) package powdered fruit pectin
3/4 cup water
- Follow recipe exactly. Do not reduce or increase the amount of ingredients or substitute other ingredients. Do not double recipe because mixture may not set.
- Have ready clean freezer containers with lids (1 or 2-cup size).
- There are 4 to 5 cups frozen cherries in 1 1/2 pounds. Coarsely chop cherries while still frozen. Allow cherries to thaw and come to room temperature. Do not drain cherries; use all the juice for the jam. You should have 2 cups of chopped cherries and juice. It is critical that the cherries be at room temperature, not slightly chilled.
- Combine chopped (room temperature) cherries with juice and sugar in a medium mixing bowl; mix well. Set aside 10 minutes; stir occasionally.
- Combine powdered fruit pectin and water in a small saucepan; mix well. (Mixture may be slightly lumpy before cooking.) Bring mixture to a boil over high heat, stirring constantly. Boil, stirring, 1 minute. Remove from heat. Immediately stir pectin mixture into cherries. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. Quickly pour into containers to within 1/2 inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours to set.
- For immediate use, store in refrigerator up to 3 weeks, or freeze containers up to 1 year. To use, thaw in the refrigerator.
Makes 5 to 6 cups (1/2 pints).
Recipe provided courtesy of the Cherry Marketing Institute.