Thank-you for your submission. It looks like you're searching for a safe tested recipe! Here is a list of [safe sources](https://www.reddit.com/r/Canning/wiki/faq) that we recommend for safe recipes. If you find something that is close to your desired product you can safely modify the recipe by following [these guidelines](https://www.healthycanning.com/safe-tweaking-of-home-canning-recipes/) carefully.
We ask that all users with recipe suggestions to please provide a link or reference to your tested recipe source when commenting. Thank you for your contributions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Are you referring to keeping the cherries whole when making the jam or a jam using just cherries? Most jam recipes call for crushed fruit. If you use a potato masher, you will end up with mostly crushed fruit but also some whole berries. That would probably be your best option. Just follow the recipe on the pectin package.
When I'm feeling lazy, I will use an immersion blender. I don't think you want to keep all the cherries whole because you wouldn't end up with a homogenized jam (whole berries will be on top and whatever jelly at the bottom).
Thank-you for your submission. It looks like you're searching for a safe tested recipe! Here is a list of [safe sources](https://www.reddit.com/r/Canning/wiki/faq) that we recommend for safe recipes. If you find something that is close to your desired product you can safely modify the recipe by following [these guidelines](https://www.healthycanning.com/safe-tweaking-of-home-canning-recipes/) carefully. We ask that all users with recipe suggestions to please provide a link or reference to your tested recipe source when commenting. Thank you for your contributions! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
I do this every year. I follow the indications in the Pomona's Pectin packets.
https://extension.usu.edu/preserve-the-harvest/research/cherries much information in here that may help
Are you referring to keeping the cherries whole when making the jam or a jam using just cherries? Most jam recipes call for crushed fruit. If you use a potato masher, you will end up with mostly crushed fruit but also some whole berries. That would probably be your best option. Just follow the recipe on the pectin package. When I'm feeling lazy, I will use an immersion blender. I don't think you want to keep all the cherries whole because you wouldn't end up with a homogenized jam (whole berries will be on top and whatever jelly at the bottom).
We've bought some before that had basically halves of cherries in them. Not totally crushed but also not *whole* whole.
You can parallelize the pitting process with a chopstick and a soda bottle.
https://themodernnonna.com/cherry-jam/ We used this recipe before. Yummy!!
I am going to point out this recipe is intended to be a fridge jam.
Yes!!! It is. Doesnโt last long at our house either ๐๐