Canning Berry Cherry Jam; Recipe and Water Bath Canning Tutorial

Marie Overton
Aug 25, 2021
2 min read

Updated: Jul 18

I love berry jams and I love cherries so combining them together for this fabulously sweet and flavorful berry cherry jam just makes sense. I love to have variety in my pantry. Canning my own jam allows me far more variety than I would ever find in our local grocery store. Not to mention, I know every ingredient put into it. With that in mind today I am providing you a recipe and tutorial for canning berry cherry jam.

A plate with cherries and a slice of bread with red jam, a bite taken. Green and white floral pattern, silverware, and green napkin.

Preparation

Start by preparing your boiling water bath canner with enough water to cover 6 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat.

Making the Berry Cherry Jam

Hands place cherries in an orange slicer on a speckled countertop. Glass dish and green bowl nearby. Task-focused mood.

Wash, de-stem, and pit 1/2 pound of cherries.

Fresh strawberries in a metal colander being rinsed with water on a dark granite countertop, creating a clean and vibrant scene.

Hull 2 pounds of strawberries with a strawberry huller or a paring knife.

Hands hulling strawberries over a countertop. Berries in a bowl and a steel container are visible, set against a granite surface.

Mash 1/2 pound of blackberries, the hulled strawberries and the pitted cherries together in a large pot.

A pot filled with strawberries and cherries on a speckled countertop. A hand is visible holding the pot.

Mix the fruit with 6 tablespoons of pectin and 1/4 cup of lemon juice.

Hands adding butter into a pot with berry mix and sugar on a granite countertop. A small white dish is nearby.

If you want to reduce foaming add 1/2 teaspoon of butter.

Bring to a full rolling boil on medium-high heat. Stir constantly.

A pot on a stove holds red mixture topped with sugar, being stirred with a wooden spoon. Metal pots are visible in the background.

Add 5 1/2 cups of sugar and bring back to a full boil for 1 minute.

Person in an apron fills glass jars with red jam using a ladle and funnel, in a kitchen with a granite countertop and pot.

Using a jar funnel, pour or ladle the jam into clean, hot, half-pint-sized jars leaving ¼ inch headspace. Place the lids and rings on fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process for 15 minutes in a boiling water bath canner at sea level or adjust for your elevation.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Person in an apron ladles red jam into jars through a funnel on a granite countertop. Nearby are six empty jars and a pot. Cozy kitchen feel.

Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.