Cherry Berry Jam
Delicious summer berries make this the ideal jam. Made with less sugar, you can really taste the fruit, rather than sugar.
• 2 cups cherries, pitted, coarsely chopped
• 1 cup blackberries, chopped
• 1-1/2 cups strawberries, hulled, chopped
• 2-1/2 cups sugar
• 1 package “Low or No Sugar Needed” pectin
• 1 tablespoon lemon juice
• 2 tablespoons tart cherry juice concentrate*
• 1/2 cup distilled water
Mix 1/4 cup sugar with 1 package low/no sugar pectin; set aside. Put berries, juices, and water into a non-reactive pot. Bring to a boil. Add pectin/sugar mixture, stir well. Bring to a boil.
Add remaining sugar, stir, bring to a hard boil and boil for 1 minute. Check for jell by cold spoon method (dip spoon into jam mixture and place in refrigerator for a minute or two to check for jell).
Fill sterilized jam jars. Wipe rims, add lids and rings and tighten. Place jars in boiling water bath canner and process for 15 minutes.
Cool on counter and listen for lids to pop, meaning they have sealed. If you have some that didn’t seal, you can place in the refrigerator for later use.
*California only grows sweet cherries, not tart. The low sugar content and the addition of tart cherry juice concentrate helps give this jam the needed tartness. If you don’t have concentrate, substitute 2 more tablespoons of lemon juice.
Recipe provided by Deb Morris, PCFMA