Best Cherry Berry Jam Recipes

OVER-THE-TOP CHERRY JAM

Steps:

• In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. 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 6 hot sterilized half-pint jars, 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 5 minutes. Remove jars and cool.

BLUEBERRY-CHERRY JAM

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.

CHOKECHERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Crush chokecherries thoroughly, one layer at a time. Place chokecherries and water in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until tender. Press through a sieve. Measure exactly 3 1/2 cups pulp into 6 or 8 qt saucepot. Stir in lemon juice.
• Stir pectin into prepared pulp in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/8" of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1-2". Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).