Best 10 Cherry Berry Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Cherry berry jam is a delicious and versatile spread that can be enjoyed on toast, scones, or even ice cream. It is also a great way to use up fresh cherries and berries when they are in season. With so many different variations of cherry berry jam recipes available, it can be difficult to know where to start. This article will provide a comprehensive guide to help you find the best cherry berry jam recipe for your taste and needs. We will discuss the different types of cherries and berries that can be used, as well as the different ingredients and methods that can be used to make jam. We will also provide tips on how to choose the best fruit and how to store your jam properly. So whether you are a seasoned jam maker or a beginner, this article will have everything you need to make the perfect cherry berry jam.

Let's cook with our recipes!

BERRY JAM



Berry Jam image

Jam made from peak-season berries is a far cry from anything you can buy at the grocery store. As the berries cook, the water in them evaporates, their sugars thicken and their flavors concentrate. What's left is the fruit's essence, which is why it's worth seeking out the best berries you can. This recipe works for several berry varieties, but note that some types are naturally more acidic than others, so adjust the fresh lemon or lime juice accordingly.

Provided by Alison Roman

Categories     jams, jellies and preserves

Time 1h15m

Yield 4 to 6 cups (4 to 6 8-ounce jars)

Number Of Ingredients 4

4 pounds/1.8 kilograms whole blueberries or raspberries; blackberries, halved lengthwise; or 4 1/2 pounds/2 kilograms strawberries, hulled and quartered (see note)
3 cups/600 grams granulated sugar
3 to 4 tablespoons fresh lemon or lime juice (from about 2 lemons or limes)
Add-ins (optional, see note)

Steps:

  • Toss berries and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes and up to overnight, periodically tossing to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
  • Place a small plate in the refrigerator to chill. (You'll use this later.)
  • Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. If using a vanilla bean as an add-in, put it in the pot at this point.
  • Increase the heat to medium-high. Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 to 50 minutes. How much it breaks down will depend on its type and ripeness: For example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely.
  • As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
  • Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook a few minutes more. (Note: Some fruit, like strawberries, contain more water and less natural pectin than say, a raspberry. This means the jam will never be quite as thick or gelled, but it will still be delicious).
  • Remove from heat, and incorporate any of the add-ins listed (see notes). Pick out vanilla bean if you added it earlier. Divide jam between several 8-ounce canning jars, leaving 1/4-inch head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them within a couple of weeks.

BC CHERRY JAM



BC Cherry Jam image

When fresh cherries are in season, we preserve them to enjoy all year. This jam is sweet and can be also made as a light version with sugar-free pectin and Splenda®.

Provided by Pepper

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 50m

Yield 40

Number Of Ingredients 6

3 cups pitted, chopped fresh cherries
½ cup unsweetened apple juice
2 teaspoons lemon juice
2 (2 ounce) packages powdered fruit pectin
3 cups white sugar
4 half pint canning jars with lids and rings

Steps:

  • Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 67.4 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 16.9 g

CHERRY-BERRY JAM



Cherry-Berry Jam image

I like to combine several types of fruit in jam. This summer jam uses sour cherries, raspberries, and blueberries.

Provided by AnnaLena

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 64

Number Of Ingredients 5

24 ounces fresh sour cherries
1 pint fresh raspberries
10 ounces fresh blueberries
1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
7 cups white sugar

Steps:

  • Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Prepare fruit and measure. Remove pits from cherries and measure 3 cups of pitted sour cherries. Crush raspberries and measure 1 cup crushed raspberries. Mash blueberries and measure 1 cup mashed blueberries.
  • Combine cherries, raspberries, and blueberries in a large pot. Stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Stir in sugar sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Ladle cherry berry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 23.4 g

CHERRY JUNIPER JAM



Cherry Juniper Jam image

Provided by Food Network

Categories     condiment

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup dried cherries
1/2 cup red wine vinegar
1/2 cup dry white wine
1/4 cup sugar
1 teaspoon salt
1 bay leaf
1/2 tablespoon juniper berries
1/2 tablespoon mixed peppercorns

Steps:

  • Combine the dried cherries, 2/3 cup water, vinegar, wine, sugar and salt into a pot. Place the peppercorns, juniper berries and bay leaf into a coffee filter. Using butcher's string, tie the coffee filter up so that the spices will not fall out. Now place the filter in the pot with the rest of the ingredients. Put the pot on the stove and turn the burner on high. Once it begins to boil, turn the burner to low and let simmer for 10 to 15 minutes. Stir the jam every couple of minutes. Let cool for 30 minutes and put in a blender. Blend until smooth. This goes really well with game meat and poultry.

MIXED BERRY AND THYME JAM



Mixed Berry and Thyme Jam image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     condiment

Time 2h30m

Yield 1 1/2 cups

Number Of Ingredients 6

1 pound medium strawberries, hulled and quartered (about 4 cups)
8 ounces blueberries (about 2 cups)
1 cup pure maple syrup
2 tablespoons fresh lemon juice (1/2 a large lemon)
2 tablespoons fresh orange juice
2 1/2 tablespoons chopped fresh thyme leaves

Steps:

  • Place the berries in a medium saucepan. Using a potato masher, lightly mash the berries. Add the maple syrup, lemon juice, orange juice, and thyme. Bring the mixture to a simmer and cook, stirring occasionally, until thick, 50 to 55 minutes. Cool to room temperature, about 1 1/2 hours (the jam will continue to thicken as it cools). Refrigerate in an air-tight container for up to 1 month.

BLUEBERRY-CHERRY JAM



Blueberry-Cherry Jam image

I got this recipe from an internet search. It said it was exported from MasterCook from Kraft General Foods. It is very easy to make and is excellent jam. The recipe called for sour cherries, but I used sweet ones and it turned out wonderfully. Very nice blend of flavors.The cherry measurement is approx 3 cups pitted. You will need to chop the cherries and measure out the 1 & 1/2 cups after they have been chopped. It takes about 3 cups to get 1 & 1/2 cups chopped.

Provided by Zaney1

Categories     Cherries

Time 11m

Yield 5 half pint jars

Number Of Ingredients 4

2 cups fully ripe blueberries
1 1/2 cups cherries, approx 3 cups pitted
4 cups sugar
1 box sure-jell powdered fruit pectin

Steps:

  • Measure berries, then crush.
  • Pit and finely chop cherries then measure.
  • Mix fruit into 8 qt pot.
  • Add pectin to fruit in pot.
  • Bring to a full boil over high heat.
  • Add sugar and stir.
  • Return to a boil and boil hard for 1 minute, stirring constantly.
  • Remove from heat, skim off any foam and ladle into hot jars.
  • Wipe jar rims and threads, top with two piece lids, tighten lids.
  • Process for 10 minutes in hot water bath.

Nutrition Facts : Calories 682, Fat 0.3, Sodium 2.2, Carbohydrate 175.9, Fiber 2.4, Sugar 171.5, Protein 0.9

EASY CHERRY JAM



Easy cherry jam image

Celebrate cherries with this homemade cherry jam. Perfect in cakes or slathered over fresh bread, it also makes a lovely gift for family and friends

Provided by Anna Glover

Categories     Condiment

Time 1h15m

Yield Makes 4 x 150g jars

Number Of Ingredients 3

2kg cherries , pitted, ½ roughly chopped, ½ halved
1.2kg jam or preserving sugar (with added pectin)
2 lemons , juiced

Steps:

  • Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.
  • After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it's ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.
  • Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.

Nutrition Facts : Calories 39 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.2 grams fiber, Protein 0.1 grams protein

CHERRY-RASPBERRY JAM



Cherry-Raspberry Jam image

When sour cherries and red raspberries are in season, I always freeze some with this recipe in mind. I've been making jams and jellies for years, and friends and family agree this is the best I make. -Lenora McCulley, Reedsville, Wisconsin

Provided by Taste of Home

Time 25m

Yield 8 half-pints.

Number Of Ingredients 4

2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pounds)
2 cups red raspberries
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

MIXED BERRY JAM



Mixed Berry Jam image

Very good! This is adapted from another site on the internet. 2 cups = 1 pint. 4 pints = 8 cups. 8 cups = 1828 grams. 1828 grams = 91 tablespoons Measurements courtesy of http://www.gourmetsleuth.com/cookingconversions.asp.

Provided by mtilton

Categories     Low Protein

Time 1h

Yield 6 half pints, 91 serving(s)

Number Of Ingredients 7

2 cups blueberries
2 cups raspberries
2 cups strawberries
2 cups blackberries
3 cups sugar
1 lemon, juice of
2 teaspoons lemon rind, grated

Steps:

  • In a large pan, combine berries with sugar.
  • Crush berries with a potato masher.
  • Add lemon juice and lemon rind.
  • Bring to a boil, skimming off any foam that forms.
  • Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
  • While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
  • Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
  • Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
  • If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.

THREE-BERRY JAM



Three-Berry Jam image

I sold jars of this sweet berry jam at craft fairs. It's a wonderful way to preserve summer gems. -Bernadette Colvin, Tomball, Texas

Provided by Taste of Home

Time 40m

Yield 9 pints and 1 half-pint.

Number Of Ingredients 6

4 cups fresh blueberries
3 cups fresh strawberries
2 cups fresh raspberries
1/4 cup bottled lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
7 cups sugar

Steps:

  • In a large saucepan, combine berries and lemon juice; crush slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from the heat; skim off foam. Ladle hot mixture into nine hot pint jars and one hot half-pint jar, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

Nutrition Facts :

Tips:

  • Choose the right cherries: Use fresh, ripe cherries for the best flavor. Avoid using cherries that are bruised or have soft spots.
  • Prepare the cherries properly: Before you begin making the jam, you need to prepare the cherries. This includes removing the stems and pits, and then washing the cherries thoroughly.
  • Use a large pot: When making cherry berry jam, it's important to use a large pot. This will give the jam plenty of room to bubble and thicken.
  • Stir the jam frequently: As the jam is cooking, be sure to stir it frequently. This will help to prevent the jam from sticking to the bottom of the pot and burning.
  • Test the jam for doneness: Before you remove the jam from the heat, be sure to test it for doneness. You can do this by placing a small amount of jam on a plate and letting it cool. If the jam wrinkles when you push your finger through it, it is done.

Conclusion:

Cherry berry jam is a delicious and versatile condiment that can be enjoyed in many different ways. It can be spread on toast or crackers, used as a filling for pies and pastries, or even added to yogurt or ice cream. No matter how you choose to enjoy it, cherry berry jam is sure to be a hit. So next time you're looking for a tasty and easy-to-make treat, give cherry berry jam a try!

Related Topics