Cherry Berry Jam Recipes

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MIXED BERRY FREEZER JAM



Mixed Berry Freezer Jam image

Homemade jam has never been simpler! Mash your favorite in-season berries until almost smooth, then stir in sugar, pectin and a touch of lemon juice--no cooking involved. Store in your freezer and enjoy deliciously sweet jam all year long.

Provided by Food Network Kitchen

Categories     condiment

Time 45m

Yield about 1 1/2 cups

Number Of Ingredients 5

1/2 cup granulated sugar
2 tablespoons instant pectin (see Cook's Note)
Pinch fine salt
2 cups mixed berries, such as blackberries, raspberries, blueberries and stemmed strawberries
2 teaspoons fresh lemon juice

Steps:

  • Stir together the sugar, pectin and salt in a small bowl until combined. Mash the berries in a separate large bowl with a fork or potato masher until evenly and finely crushed; stir in the lemon juice.
  • Add the sugar mixture to the berry mixture and stir until well combined and the sugar has fully dissolved, about 2 minutes (this will also help the pectin bloom). Ladle into a glass mason jar or other freezer-safe container and set aside at room temperature for 30 minutes to set. Cover and store in the freezer for up to 1 year.

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

OVER-THE-TOP CHERRY JAM



Over-the-Top Cherry Jam image

We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. -Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Time 40m

Yield 6 half-pints.

Number Of Ingredients 4

2-1/2 pounds fresh tart cherries, pitted
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon butter
4-3/4 cups sugar

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.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

EASY SMALL-BATCH CHERRY BERRY JAM



Easy Small-Batch Cherry Berry Jam image

There's nothing more delicious than fresh cherry berry jam smeared on crunchy sourdough toast with peanut butter. Homemade jam may seem difficult to make; but this small-batch berry jam is super simple to make in only a few steps, and it's bursting with fresh fruity flavor. I'm sure your whole family will love this vibrant, healthy summer jam as much as we do!

Provided by Tracy Halasz

Categories     Breakfast

Time 35m

Number Of Ingredients 4

3 cups cherries (fresh or frozen)
1 cup blueberries (fresh or frozen)
2-4 tbsp juice from half a lemon
1-3 tbsp maple syrup

Steps:

  • Slice clean cherries into 4 pieces, discarding the stems and pits.
  • Place the cherries and blueberries in a medium saucepan with lemon juice (or any juice: 2 tbsp - 4 tbsp), and maple syrup over medium-high heat.
  • Bring up to a boil, then reduce heat to medium and simmer (slow boil) for 15 - 30 minutes gently pressing the fruit with a masher or the back of a large slotted spoon. Stir frequently.
  • The fruit will continue to breakdown and reduce on the stove (it thickens more as it cools). Leave on the heat until close to desired thickness is achieved. This could take more or less time depending on the choice of fruit.
  • The jam will look thicker/heavier, the liquid will not be watery/loose anymore.
  • Place a small amount of jam on a plate in the freezer for a few minutes, if it starts to gel, it is ready. If not, continue to cook for a few more minutes.
  • Some fruit takes 30 minutes or more to reduce - it depends on the size and type of fruit, how juicy it is, and how hot your stove is.
  • Pro Tip: After you've made this jam a few times, you will instinctively know when it's ready!
  • Taste and adjust sweetness and tartness levels as desired for personal preference.
  • If using the chia seed thickening method, stir them in (~2 tbsp) once the fruit is broken down.
  • Remove from heat and let cool completely.
  • Transfer cooled jam to a glass jar with a lid and store in the fridge or a freezer-friendly container and store in the freezer.

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 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.

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.

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

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From anitalianinmykitchen.com


BERRY JAM CANNING RECIPES - SOUR CHERRY JAM AND BUMBLEBERRY JAM
2014-08-15 Instructions. In a large, deep, heavy-bottomed pot, combine berries and rhubarb. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer for about 10 minutes or until rhubarb is softened. Add sugar in a steady stream, stirring constantly. Increase heat to high and bring to a full boil, stirring constantly to dissolve sugar.
From brooklynfarmgirl.com


CHERRY RASPBERRY JAM - HOMESPUN SEASONAL LIVING
2020-08-20 Add the pureed cherries, lemon juice, and pectin to the raspberries. Mix well. Over medium-high heat, bring the mixture to a rolling boil that cannot be stirred down. Add the maple syrup, stir, and return to a boil. Boil hard for 1 minute. Remove from heat. Ladle the jam into jars. Place lids and rings.
From homespunseasonalliving.com


TRADITIONAL SASKATOON BERRY JAM - THE KITCHEN MAGPIE
2020-08-20 Add in the sugar and the water and bring to a boil making sure to stir constantly. Once you have brought it to a boil, add in the lemon juice and the lemon peel. Bring to a boil again and cook, stirring frequently until thick, about 15 minutes. Pour into hot sterilized jars, leaving ¼ inch (6 mm) headspace.
From thekitchenmagpie.com


CHERRY BERRY JAM WITHOUT PECTIN – CROCK OF TIME
420g cherry/raspberry pulp. 280g sugar (66%) 8g lemon juice (2%) 5g butter (~1%) All except the butter went into a heavy-bottomed pot over medium-high heat. This is where we apply some more cross-disciplinary techniques: we’re essentially making a really really really ridiculously good loo—er, I mean soft candy.
From crockoftime.com


CHERRY BERRY JAM RECIPE | SIDECHEF
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law.
From sidechef.com


DIANE'S CHERRY BERRY JAM - CANNING AND COOKING AT HOME
2018-07-31 Place all your sliced fruit in a large bowl, add 1/4 cup of sugar, toss to coat, cover and set in fridge overnight. This will macerate the fruit (this releases the juices and deepens the fruit flavor in finished product) Take Macerated fruit, and all the juices in bowl and scrape into a large jam pot. Cook down 15 minutes on medium (keep an eye ...
From canningandcookingathome.com


BERRY CHERRY JAM RECIPE - THERMOFUN | THERMOMIX RECIPES & TIPS
2015-08-17 Place all ingredients into TM bowl and chop 5 sec / speed 8. Scrape down. Cook 35 mins / Varoma / speed 2 / MC off, placing simmering basket onto TM lid to prevent spatter. This jam thickens on cooling. To test consistency, use a cold saucer, spoon a teaspoon of jam and run your finger through. If longer cooking required, cook in increments of ...
From thermofun.com


CHERRY BLUEBERRY JAM – FOOD IN JARS
2021-08-04 Prepare a boiling water bath canner and enough jars to hold 7 half pints of jam. In a large, nonreactive pot, combine the prepared cherries, crushed blueberries, sugar, pectin, and lemon juice. Stir well to combine. Place the pot on the stove over high heat and bring to a boil.
From foodinjars.com


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