This easy peasy cherry jam cooks to perfection in your slow cooker!

Cherries have been on sale here for a couple of weeks at ridiculously low prices.

Like nothing you buy in the store!

I took advantage of these sales ($1.99 and $1.88 per pound) because I love cherries but not at the regular price, so I don’t eat them often.

Since I went a little hog wild with buying them and I surely couldn’t eat all of the 10 or so pounds that I probably bought, I was looking for something to do with them.

No artificial ANYTHING

I just did an internet search and happened upon this stupidly easy recipe on food.com. I also found the greatest and most efficient way to pit the cherries–use a bottle like a soda or beer bottle and a chopstick. You rest the bottom of the cherry in the mouth of the bottle (having the stem side facing up) and just pop the pit out with the chopstick. There’s hardly any mess either.

This jam isn’t processed in a waterbath because it doesn’t make much and will last in the refrigerator for the shelf-life of the jam–if the jam lasts that long–approximately 2-3 weeks.

So good, it won’t last

I used my 5 quart round slow cooker to make this, and as I make note in the directions, I did the second half of the cooking process for 3 hours because I like a substantial jam. If you don’t, cook for less. It won’t be set up when it’s hot, you just have to judge by the liquid–if it’s syrupy, it’s probably done. This congeals as it cools.

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Slow Cooker Cherry Jam

This easy peasy cherry jam cooks to perfection in your slow cooker!

Prep Time10 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 10 minutes mins

Course: Slow Cooker

Cuisine: American

Keyword: cherry jam, jam

Servings: 1 n/a

Calories: 2047kcal

Author: Judith Hannemann

Ingredients

• 4 cups pitted cherries
• 2 cups sugar
• 2 tbsp fresh lemon juice
• pinch of salt
• 3 tbsp fruit pectin the dry kind like Sure-Jel

Instructions

• Place cherries, sugar, lemon juice and salt in the slow cooker. Stir gently and let this sit for 15 minutes so the sugar starts dissolving.
• Sprinkle pectin on top, do NOT stir.
• Cover and cook on low for 2 1/2 hours, stirring twice during the cook time.
• Remove the lid and set the cooker to high and cook an additional 2-3 hours or until the liquid is of a syrupy consistency.
• NOTE: I cooked mine 3 hours on high and the liquid coated the back of a spoon–I like a thicker jam. Cook less if you want a looser consistency.
• My yield was 3 half-pint mason jars–aka jelly jars.

Nutrition

Serving: 1person | Calories: 2047kcal | Carbohydrates: 530g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 1225mg | Fiber: 15g | Sugar: 471g | Vitamin A: 353IU | Vitamin C: 50mg | Calcium: 72mg | Iron: 3mg

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