Berry jam isn’t complete without a few delicious cherries mingled in! No pectin required for this recipe. It is so easy to make you won’t even believe it and the jam is IRRESISTIBLE!
Two of my sweet, adorable, funny, beautiful nieces and I set aside a day last week to make jam together. I was feeling pretty honored that two teenage girls willingly spent time with me for a few hours. We made 4-5 batches including blueberry, strawberry, mixed berry and this was my favorite from the bunch — Cherry Berry Jam. This one was actually totally Sammy’s idea! He insisted that there be equal parts blueberries and raspberries and a lesser part cherries. My little chef in the making. I love it!
I cannot stop eating this jam. I’m talking AMAAAAZING stuff here, you guys. I see it every time I open the fridge and then consider putting on just about everything. My boys BEG me to let them eat it at nearly every meal. We’re all in love.
I reduced the amount of sugar compared to what I normally use in jam and guess what?! The taste didn’t suffer! YAY! My new perfect fruit to sugar ratio is 4 cups of fruit to 2 cups of sugar. I don’t use pectin anymore because I find that it makes the cooking process finicky. For longer preservation, boil mason jars or pull them straight from a hot dishwasher just before adding the jam. When the lids seal, the jam can be used anytime within the following 6 months.
Enjoy the jam and your weekend!
If you can’t get enough jam, check out my Mixed Berry Jam and Cherry Jam recipes!
Cherry Berry Jam
Ingredients
- 3 cups mixed berries (raspberries, strawberries, blueberries and/or blackberries)
- 1 cup fresh chopped cherries pitted
- 2 cups granulated sugar
- 1 lemon juiced
Instructions
- Combine the berries, cherries, sugar and lemon juice in a large, heavy-duty saucepan. Mix well and let sit for 10 minutes. Bring to a boil over medium-high heat. Continue to boil, stirring frequently, for 10-15 minutes, or until mixture thickens into a jelly-like consistency.
- Remove from heat and immediately pour into mason jars. Seal tightly and let cool. Store in the refrigerator for 4-6 weeks or the freezer for 6 months.
I want to add elderberrie. Will it work?
Paula
Great question! I have never used it so I can’t comment on it. But please let me know if you add it, how it turns out. I’d love to know!
This recipe does not make 4 pints jars. It makes 3 half pint jars at best. It wasn’t fun to scramble to find, wash and sterilize jars rings and seals at the last minute.
You’re right, Claire. While the jam is delicious. I doubled the recipe and only wound up with 4 half pint jars,
Delicious! I used fresh cherries and strawberries, and frozen blueberries. My jam was still quite runny after 15 minutes (probably because of the frozen blueberries) so I just boiled it longer, about 30 minutes, and it did thicken up.
Yes, frozen fruit adjusts things, but worth having that extra flavor in the mixture is worth it.
Can i use equal parts of strawberries and cherries i do not like raspberries or blueberries?
Yes, go for it! I’m sure it’ll be delicious. Come back and let us know how you like it!
Can I use a boil bath for this recipe. I want it to last a year in my pantry. I hav bought cherries and blueberries on sale and I grow raspberries. Looking for a mixed fruit to xan this sounded so good! Thank you, Tammy
I haven’t done a hot bath to make it but I think that it would be fine. Raspberries make excellent jam!
This is my favorite jelly! If I use frozen fruit, should I use cornstarch to thicken it a little?
You can add a tbsp of cornstarch. But I would recommend just cooking it down a little longer. Cook and stir in 5 minute batches, as the chunks of fruit break down further, it’ll thicken up.