Evans cherries are sour cherries that grow well in the prairie provinces. They’re generally too tart to snack on, but you can turn your backyard Evans cherries into a delicious jam. Use this spread on toast, as part of a cheese plate or as a topping on desserts.

Yield: Makes 6 cups.



  • 4 cups crushed pitted Evans cherries
  • 2 tbsp lemon juice
  • 1 pkg (57 g) Bernardin Fruit Pectin
  • 5 cups granulated sugar


  1. Combine cherries and lemon juice in a Dutch oven. Gradually stir in Bernardin Fruit Pectin until dissolved. Place Dutch oven over high heat. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Continue to stir and cook over high heat until mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir and skim foam for 5 minutes.
  2. Pour into hot sterilized jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes in Alberta.
Nutritional analysis per 1 tbsp serving:

46 calories, 0 g fat, 0.1 g protein, 11.9 g carbohydrate, 0.2 g fibre, 2 mg sodium