Cherry Peach Jam Canning Tutorial

Marie Overton
19 hours ago
2 min read

https://www.youtube.com/watch?v=leYgH3_c33U

I love combining the sweet taste of peaches with the delightful flavor of cherries in this cherry peach jam. I appreciate having a wide variety in my pantry. By making my own jam, I can create much more diversity than what's offered at our local grocery store. Additionally, I know exactly what ingredients are included. With that said, today I'm providing a recipe and guide for canning cherry peach jam.

Preparation

Start by preparing your boiling water bath canner with enough water to cover 10 half-pint jars with 1-2 inches of water. Place the pot on the stove on medium heat.

Making the Cherry peach Jam

Wash, de-stem, pit, and mash 2 cup of cherries.

Wash, peel, pit and mash 2 cups of peaches if using fresh peaches.

Top view of a blender with yellow peach halves and red berry residue on the sides. Hand holding black handle. Gray countertop background.

Coarsely blend or mash the fruit and place it in a large pot.

Mix the fruit with 6 tablespoons of pectin and 1/4 cup of lemon juice. If you want to reduce foaming add 1/2 teaspoon of butter.

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

Pot on stove with red liquid and white sugar being stirred by a wooden spoon. Silver handles on the pot, dark background.

Add 6 cups of sugar and bring back to a full boil for 1 minute.

Person in apron uses a ladle to pour red liquid into jars on a speckled countertop. Metal bowls, lids, and jars are scattered nearby.

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

Chalkboard sign detailing water bath times for different altitudes, next to jars with metallic lids. Background shows more signs and jars.

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

Person using tongs to arrange sealed jars of jam on a woven mat in a kitchen with a granite countertop. Stove and towel in background.

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.