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Cherry Jam recipe

Use a cherry pitter or the tip of a vegetablepeeler to remove the pits. A hint of almond extract enhancesthe fruit flavor of this ruby red jam.

Recipe: Cherry Jam

3 1/2 pounds sweet cherries
1/4 cup lemon juice
1 (1.75 ounce) package low methoxyl pectin with calcium *
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 teaspoon almond extract

  • Wash jars and lids in hot soapy water;rinse with warm water. Fill boiling-water canner half full withwater; add jars and water to cover. Bring water to a boil, reduceheat and simmer. Place lids in water to cover in a small saucepan;bring water to a simmer. Simmer until ready to use. Remove anddrain jars and lids, one at a time, as needed for filling.
  • Pit cherries; place in food processorbowl. Process in batches until coarsely chopped. Measure exactly4 cups of fruit.
  • Combine cherries, lemon juice, and pectinin a large saucepan; stirring until blended. Let stand 10 minutes.
  • Bring mixture to a full rolling boil (aboil that doesn’t stop bubbling when stirred) over medium-highheat. Boil for 1 minute, stirring constantly. Remove from heat;add SPLENDA® Granulated Sweetener, stirring until SPLENDA®Granulated Sweetener dissolves. Skim off any foam with metalspoon. Stir in extract, if desired.
  • Ladle hot jam immediately into preparedjars, filling to within 1/4-inch of tops. Wipe jar rims and threads.Cover with 2-piece lids. Screw bands tightly. Place jars on elevatedrack in canner. Lower rack into canner. (Water must cover jarsby 1 to 2 inches. Add boiling water, if necessary.) Cover; bringwater to gentle boil.
  • Process 10 minutes. Remove jars and placeupright on towel to cool completely. After jars cool, check sealsby pressing center of lid with finger. (If lid springs back,lid is not sealed and refrigeration is necessary.) Store in acool, dark place for up to 1 year. Once opened, store refrigeratedand use within 2 weeks.

    Makes 64 (1 tablespoon) servings. Yield:4 half-pint jars
    Preparation Time: 1 Hour
    Total Time: 1 Hour 18 Minutes

    Nutrition Info Per Serving (1 tablespoon):Calories 20 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol0mg | Sodium 0mg | Carbohydrates 5g | Fiber 1g | Sugars 4g |Protein 0g

    * If using a pectin product with separatepectin and calcium packets, follow the package directions tomix calcium water. Use 2 tablespoons pectin powder and 2 tablespoonscalcium water. Follow package directions for preparing recipe.

    Recipe is courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at

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  • Comments



    Perfect! Thank you so much for posting this! Our neighbors have several cherry trees, tart, and they always offer us cherries. I usually make pies or cobblers, but wanted to try jam this year and found your un-recipe recipe! My jam is cooling now and has just the right consistency. Thanks! OR you could use some of it in the best home-made ice cream in Paris! Can t wait for your next cookbook to come out how long did you say we have to wait??


    When we were in Turkey in 02 a hotel we were in had cherry jam that was the consistency of honey and they had left the pits in. Many were loose but many were in requiring very careful chewing on toast but Yes It Was Worth It! Perhaps a little peach?

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