photo by Impera_Magna
- Ready In:
5 half pint jars
- 2 cups fully ripe blueberries
- 1 1⁄2 cups cherries, approx 3 cups pitted
- 4 cups sugar
- 1 box sure-jell powdered fruit pectin
- 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.
This is one of the best jams that I've ever tasted! I altered the recipe to make it low sugar. I added 2/3 cup of no-sugar added apple juice to the pot with the blueberries, cherries, and pectin (I used 3 tbsp of Ball's low or no sugar needed pectin). Then I added just 1 cup of sugar. It was just sweet enough and the combination of the blueberries and cherries is wonderful!
This is a delicious jam recipe! I used Montmorency Cherries, a sour cherry grown in Michigan, and it turned out perfectly. If you are using that type of cherry, I would not use any lemon juice because that cherry is a true sour cherry. I did a quick chop of the cherries in my food processor and got just the right size pieces. The blueberries I just left whole. Since cherries are ripe in early July and blueberries are not, I used some frozen blueberries that I had picked last year and they worked very nicely. A great recipe!
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Married for 22years.