Sweet Cherries

by Michelle K.      July-15-2012

Can your own sweet cherries for those holiday pies and treats. This recipe will show you how easy it is.


  • 8 quarts whole fresh cherries, stemmed, pitted and washed
  • 10 1/2 cups water
  • 1 1/4 cups sugar


  1. Prepare your jars, lids, rings and canner. If you are new to water bath canning, or it has been a while, be sure to refresh your skills from a reliable and official source to guide you through this process.
  2. In a large pot combine the water and sugar over a medium flame. Bring up to a boil then turn the flame down to simmer to keep your syrup hot throughout the canning process.
  3. Pack your hot jars with the cherries. Do not be shy about pushing down a bit to get plenty of them in without actually smashing them. Pour the hot syrup over the cherries leaving 1/2 headspace. Take a lot of time removing any bubbles -- remember the cherries are hollow so they need to be jostled a little bit to get all the air out. I found that a chop stick worked best for this and you need to work through the jar twice. Adjust the final headspace back to 1/2 inch one last time.
  4. Clean the rim of the jar thoroughly, apply your hot lid, and then the ring. Tighten the ring just until "finger tip tight", not too tight, but not loose either.
  5. Process you jars in a hot water bath for 25 minutes for both quart or pint size, measuring the time after the water returns to a full boil. Adjust your processing time as necessary depending on your elevation.
  6. Remove your jars from the water bath to a cloth covered counter. Let them cool completely for 12-24 hours before testing the seals. Any jars that do not seal properly are still perfectly good to eat, just keep them in the refrigerator.
  7. Store your jam in a cool dark place. This cherries are ready to eat immediately, no wait time necessary.


Prep time: 1 hour 30 minsCook time: 26 minsTotal time: 3 hourYield: 8 quarts, 16 pints