Today’s Recipe: Cherry Pie Jam

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CHERRY PIE JAM

PREP TIME: 30 MINUTES
COOK TIME: 25 MINUTES
MAKES: 7 CUPS

3          lbs pie cherries (about 8 cups), stemmed and pitted
2          cups sugar
¾         t MaryJane’s ChillOver Powder
1½       T fresh lemon juice (about half of a large lemon)
2          t almond extract

1. Add cherries to a large saucepan. Using an immersion blender, coarsely blend cherries (or use a food processor and pulse until coarsely diced).
2. Add sugar and mix well. Bring to a simmer over medium heat. Sprinkle in ChillOver Powder and simmer for an additional 3 minutes. Stir in lemon juice and almond extract.
3. Transfer jam to assorted canning jars (leave about ½” of space at the tops for expansion), or cool and transfer to airtight freezer containers. For immediate use, chill jam until set. Otherwise, freeze for later use. For a decadent treat, we whipped up a batch of sugar cookies and butter cream frosting. Then we piped the frosting onto the cookies, added Cherry Pie Jam, and topped it off with another cookie. Yum!

Gather Ingredients.

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Add 3 lbs (about 8 cups) stemmed and pitted pie cherries to a large saucepan.

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Using an immersion blender, coarsely dice cherries (or use a food processor and pulse until coarsely diced).

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Add 2 cups sugar and mix well.

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Bring to a simmer over medium heat.

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Sprinkle in ¾ t MaryJane’s ChillOver Powder and simmer for an additional 3 minutes.

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Add 1½ T lemon juice (about half of a large lemon).

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Add 2 t almond extract.

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Stir to combine.

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Transfer jam to assorted canning jars (leave about ½” of space at the tops for expansion), or cool and transfer to airtight freezer containers. For immediate use, chill jam until set. Otherwise, freeze for later use.

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For a decadent treat, we whipped up a batch of sugar cookies and butter cream frosting. Then we piped the frosting onto the cookies, added Cherry Pie Jam, and topped it off with another cookie. Yum!

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Leave a comment 11 Comments

  1. Winnie Nielsen says:

    Gosh this cherry jam looks delicious! What a perfect summer fruit to can and enjoy all year long. Are those considered sour cherries or cooking cherries instead of just eating cherries? They don’t grow down here in Florida but they look like the ones my Grandmother had in her back yard which were called sour cherries. Oh, the pies!

    • MaryJane says:

      We call them pie cherries or sour cherries. They aren’t sweet like Bing cherries, but they are good to snack on. They have a perfect sweet-tart flavor. This year was our best year for sweet and pie cherries ever! All of the trees were completely loaded. We filled our freezer with bags of pitted cherries so we can enjoy them year-round.

      • Winnie Nielsen says:

        That description literally makes my mouth water! My Grandma had those kind of cherries in her backyard.

  2. Barbara Hamrick says:

    This jam looks fantastic! How much does the recipe make?

    • MaryJane says:

      This recipe makes 7 cups. To make it easier for planning, we always like to post the amount a recipe makes in the recipe header. 🙂

  3. Linda S says:

    Is there anything that can be substituted for the Chill Over powder? Is that the same as pectin?

  4. Pingback: Today’s Recipe: Cherry Pie Bites | Raising Jane Journal

  5. Denise says:

    Looks wonderful! I was wondering if you put these in a water bath after filling the jars?
    Definitely going to make some of this when the pie cherries are ready this year!

    • MaryJane says:

      Here’s what my DIL Ashley, MaryJanesFarm food guru had to say:
      This recipe is for a freezer jam, but it can easily be preserved using a water bath. Simply ladle jam into sterilized canning jars, leaving about ½” of headspace. Wipe off rims, remove any bubbles, add lids, and screw on rings until finger tight. Process jars in boiling water for 10 minutes. Remove from water and place on a cooling rack (jar lids should quickly pop and seal). Let jars sit undisturbed for 24 hours.

  6. doris kissner says:

    mother made jello and sent it in our lunch box our lunches had to sit out in hall back in the 30’s and the jello melted and soaked my home made bread sandwiches and my teacher made me eat them anyway. she checked your lunch box to make sure we ate all of our lunch. need less to say i can hardly eat jelly to day.

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