Sweet Cherry Jam with Spices and Red Wine

3.5
(2)

Regular cherry jam I find quite boring, but I also don't like my jam too spicy. The spice bag method works great, because it only adds a hint of spice to the jam.

1
Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
1 day 8 hrs
Total Time:
1 day 8 hrs 35 mins
Servings:
48
Yield:
6 half-pint jars

Ingredients

  • 2 ¾ pounds sweet cherries

  • 5 cups white sugar

  • ¼ cup fresh lemon juice

  • 1 cinnamon stick, broken in half

  • 4 whole cloves

  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin)

  • ½ cup dry red wine

Directions

  1. Inspect 6 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.

  2. Pit and finely chop cherries; measure out 3 1/2 cups. Combine cherries, sugar, and lemon juice in a bowl. Place cinnamon and cloves in a small piece of cheesecloth and tie together to make a spice bag. Add to the pot with the cherries, and marinate in the refrigerator for 8 hours.

  3. Add the cherries with all the liquid, spice bag, and the pectin in a large heavy saucepan. Slowly bring it to a boil. Stir in red wine. Slowly return mixture to a full rolling boil over high heat. Boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.

  4. Remove pot from the heat. Remove and discard the spice bag. Ladle cherry jam immediately into 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.

  5. 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.

  6. 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.

Cook's Note:

You can swap the cinnamon and cloves for other spices; for example, 1 star anise and 6 crushed cardamom pods.

Nutrition Facts (per serving)

102 Calories
0g Fat
25g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 102
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Sodium 0mg 0%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 3%
Total Sugars 25g
Protein 0g
Vitamin C 2mg 12%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 64mg 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.

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