Thanks for this recipe. My first try at jam/ canning was a big batch of cherry jam, which I LOVE. I ended up with a couple of quarts of sweet cherry soup. I haven't tried it since. You vid has inspired me to put it back on the list of this summers pantry 'put ups'. Love your channel
I just canned my first cherry and prickly pear jam using your directions. It tastes great warm. Excited to see how they set up. Thank you! P.s.... pitting the cherries was the pits! 🤣
dodgethis3500, bottled Lemon juice has a consistent acidity level which aids in the preservation process. It's important to use bottled rather than fresh to be consistent. Low or no acid foods (or just not high enough acid) are prone to botulism and other nasty stuff. Be sure to sterilize the jars, not just "get them warm" and use all clean utensils. They jars need to boil and then can cool to a warm temp for the filling. Hope this helps.
Hi there! The recipe is under the video in the description box. However, here you go - 4 cups pitted and chopped sweet cherries 4 tablespoons lemon juice ¼ cup water 1 49 gr. pack pectin 5 cups granulated sugar Thanks!
Please wipe your edge of your jars with some vinegar or just a damp paper towel so that anything that gets on them doesn't interfere with the sealing of your jars. Would hate that they don't seal after all your hard work.
Inversion method is unsafe as it will more likely give a false seal. If you are going to put in the fridge, then there's no need for inversion, either. Check out Ball's website, federal canning website or the huge Facebook group "Canning" to learn more on why we should NOT use inversion method.
Thank you for subscribing! The recipe is under the video in the description box. Here is the link to the website as well thefrugalchef.com/2009/08/easy-cherry-jam-recipe/. Have a great day! 😊
Your kidding. I will have to buy a sugar cane factory. you never did say. "it uses a lot of sugar" WOW. Don`t need this sugar kick. Or my kids. Maybe try a more healthy jam!
Jam is traditionally about 50% sugar. Less than that and you'll need to vacuum seal it to be safe, and refrigerate and use up quickly once it's opened.
If you use Pomona's Pectin, you can get by using 1 to 1 1/2 cups of sugar (or even no sugar) per 4 chopped cups of cherries. It comes out really good and I think you can watch the video at Modern Homesteading...Melissa Norris. I think you'll be happy with it.....
I honeslty can't believe you put that amount of Pectin in to that bowl. Why you done that. ?!?!?!? You only need tiny amount of pectin, most of the pectin created by cherry and lemon. I don't think you have any idea what you are doing You killed that jam by putting that amount of pectin!!!
@grappler321 Jams and marmalade are loaded with sugar. This one has 5 cups. Thanks for coming by!
That sounds great! Thank you for stopping by!
This looks absolutely delicious. Thank you so much.
My pleasure! Thank you for stopping by. I am happy you like this.
@easein Awesome! I hope you like it. Please let me know how it comes out. Take care and thank you so much for coming by!
I'm making this recipe today and I can't wait to try it. Thanks!
@Peskey2010 I hope this came out wonderful! Thanks for coming by and giving this a try!
It will thicken as it cools down. Thank you for stopping by.
Thanks for this recipe. My first try at jam/ canning was a big batch of cherry jam, which I LOVE. I ended up with a couple of quarts of sweet cherry soup. I haven't tried it since. You vid has inspired me to put it back on the list of this summers pantry 'put ups'.
Love your channel
Thank you for sharing ma'am ❤️.
My pleasure! Thank you for watching the video 😊
@borilove11 Thank you for coming by! I appreciate it!
I made it and it turned out soo tasty!
Perfect! I really appreciate you letting me know! Thanks!
The Frugal Chef u wont believe! My cherry jam has become famous in my class! Thanks 😆
I just canned my first cherry and prickly pear jam using your directions. It tastes great warm. Excited to see how they set up. Thank you! P.s.... pitting the cherries was the pits! 🤣
Haha! I know what you mean about the pits! I am super happy this worked for you. Prickly pear jam - yummy! 🤤 Thanks for the message! 😊
How much sugar did you use?
thank you for the recipe! I love it!
Wow!!!! Thanks for sharing... and any idea on how to make banana jam?
Yes, mash a soft banana and spread on toast.
@@kimb7970 Haha ... Great answer
@@savithrivenugopal Lol 😁
Why the lemon, to ad a tart taste? Or to keep the acidity up?
dodgethis3500, bottled Lemon juice has a consistent acidity level which aids in the preservation process. It's important to use bottled rather than fresh to be consistent. Low or no acid foods (or just not high enough acid) are prone to botulism and other nasty stuff. Be sure to sterilize the jars, not just "get them warm" and use all clean utensils. They jars need to boil and then can cool to a warm temp for the filling. Hope this helps.
This has 5 cups of sugar. Thank you for watching.
Hi - what size and how many canning jars will I need for this recipe? Thanks in advance
This should render you 6 - 4 oz. jars. Sorry for the delay!
Another reason to boil the jars is to disinfect them.
the will sanitize in the canning process
Looks yummy, but... Do we need to add _that_ much sugar...?
Iron Croc Entertainment Try less Simon. Thanks for watching!
i have 9 pd of cherry and i only put 2 cup suger. sweat enough
Andy Wang Cool! Thanks.
Question ,how many pounds of cherries do I need to fill 4 pints and 1 Quart? TIA
Roughly 6 pounds. Thanks Rick!
How Much sugar?
How many jars did this make?
You should get 4 - 8 oz. jars of jam. Thanks!
i wana try this right now my cherries is waiting!
5 cups of sugar! This jam probably test like sugar!
Jam is mostly sugar. The proportions here are typical.
No Lemon ?
Hi there! This recipe actually has 4 tablespoons of lemon juice in it. I replied earlier with the wrong message. Thanks for stopping by 😊
Do you have a good peach jam vido
Probably just use the sane method.
You add alot of sugar😇😇 is this sugar purée or jam?
All jams have tons of sugar in them! This is why I don't eat them very often. Thanks for stopping by!
Thank GOD thumb
nails exist. I know exactly when you start the real work :)
how much sugar?????
Sugar is more then cherry????
Hi Alison - jams are very heavy in sugar content. Always. Thanks for watching
Looks good but lots of sugar
the sugar changed the color of the hole jam
What is pectin for?
It binds the jam. Thanks!
You never said how much sugar
Hi there! The recipe is under the video in the description box. However, here you go -
4 cups pitted and chopped sweet cherries
4 tablespoons lemon juice
¼ cup water
1 49 gr. pack pectin
5 cups granulated sugar
Thanks!
@@Thefrugalchef ty I made it last night
this looks more like a sugar jam then cherry jam.
gula cha hahahaha yea my thoughts precisely!
Sugar wow
Yeah . . .jams are loaded in sugar. Thanks for stopping by!
I don't pit them I leave the pits in that will add a better flavor to the jam.
I understand cherry seeds are not good for you but thanks for sharing!
@borilove11 thanks for all that usefull info
Es un chingo de azúcar 😱
Las mermeladas en general tienen demasiada azúcar! No son para nada saludables. Pero son deliciosas. Gracias por ver el video!
9 years ago???
Please wipe your edge of your jars with some vinegar or just a damp paper towel so that anything that gets on them doesn't interfere with the sealing of your jars. Would hate that they don't seal after all your hard work.
Great advise! Thanks for watching the video!
Well, look excellent but I think too much sugar.
Thanks for watching the video!
Sugar kill
filled jars of cherry jam, can be inverted for 5 min instead of water bathed. And when i make this i use sour cherries & lime juice - delicious!
Inversion method is unsafe as it will more likely give a false seal. If you are going to put in the fridge, then there's no need for inversion, either. Check out Ball's website, federal canning website or the huge Facebook group "Canning" to learn more on why we should NOT use inversion method.
too much sugar!
Heart attack in the making
5 cups of sugar??? Youre nuts.
It's way too much sugar! Just one cup of fresh cherries equal to 6 tsps of sugar. not too good for someone trying to lose weight 😕
Hi Maria - jams are always heavy in sugar. This was never intended for weight loss. Thanks for watching
wherEs the recipe?
/ i subscribed !!!~! NO RECIPE
Thank you for subscribing! The recipe is under the video in the description box. Here is the link to the website as well thefrugalchef.com/2009/08/easy-cherry-jam-recipe/. Have a great day! 😊
Your kidding. I will have to buy a sugar cane factory. you never did say. "it uses a lot of sugar" WOW. Don`t need this sugar kick. Or my kids. Maybe try a more healthy jam!
Jam is traditionally about 50% sugar. Less than that and you'll need to vacuum seal it to be safe, and refrigerate and use up quickly once it's opened.
If you use Pomona's Pectin, you can get by using 1 to 1 1/2 cups of sugar (or even no sugar)
per 4 chopped cups of cherries. It comes out really good and I think you can watch the video at Modern Homesteading...Melissa Norris. I think you'll be happy with it.....
way too much pectin, and dont tighten your lids so tight when you can your jars sheesh, there is no way for the air to escape
Thank you for watching the video.
I honeslty can't believe you put that amount of Pectin in to that bowl. Why you done that. ?!?!?!? You only need tiny amount of pectin, most of the pectin created by cherry and lemon. I don't think you have any idea what you are doing
You killed that jam by putting that amount of pectin!!!
Thanks for watching the video. The jam always comes out perfect.
What is pectin for?
The pectin will thicken your jam. Thanks for stopping by