I love berry jams and I love cherries so combining them together for this fabulously sweet and flavorful berry cherry jam just makes sense. I love to have variety in my pantry. Canning my own jam allows me far more variety than I would ever find in our local grocery store. Not to mention, I know every ingredient put into it. With that in mind today I am providing you a recipe and tutorial for canning berry cherry jam.
Berry Cherry Jam
Preparation
Start by preparing your boiling waterbath canner with enough water to cover 6 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat.
Making the Berry Cherry Jam
Supplies
Wash, de-stem, and pit 1/2 pound of cherries and hull 2 pounds of strawberries. Both Marie and Emmaline use the Norpro Delux Cherry Pitter.
mash berries and cherries together
Mash 1/2 pound of blackberries, the hulled strawberries and the pitted cherries together in a large jam pot.
mix in pectin and lemon juice
Mix the fruit with 6 tablespoons of pectin and 1/4 cup of lemon juice.
If you want to reduce foaming add 1/2 teaspoon of butter.
Bring to a full rolling boil on medium-high heat. Stir constantly.
Add 5 1/2 cups of sugar and bring back to a full boil for 1 minute.
fill jars
Pour or ladle the jam into clean, hot, half-pint-sized jars leaving ¼ inch headspace. Place the lids and rings on and process for 15 minutes in a boiling water bath at sea level or adjust for your elevation.
Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.
Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.
If you have any questions about how to use a boiling water canner take a look at our canning basics videos.
