Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes Cherry-Berry Jam Be the first to rate & review! 0 Photos I like to combine several types of fruit in jam. This summer jam uses sour cherries, raspberries, and blueberries. Recipe by AnnaLena Updated on August 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 5 mins Total Time: 35 mins Servings: 64 Yield: 8 half-pint jars Jump to Nutrition Facts Ingredients 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 Directions 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. I Made It Print Nutrition Facts (per serving) 94 Calories 0g Fat 24g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 64 Calories 94 % Daily Value * Total Fat 0g 0% Sodium 0mg 0% Total Carbohydrate 24g 9% Dietary Fiber 1g 2% Total Sugars 23g Protein 0g Vitamin C 3mg 13% Calcium 3mg 0% Iron 0mg 1% Potassium 28mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved