Who has cherry lovers in their family? We have them on both sides of our family so this homemade cherry jam recipe was a real hit! Today we're sharing our quick and easy cherry jam recipe that's a beautiful deep red color (so it's perfect for Christmas gift-giving).
This particular recipe is a mix of cherry and vanilla flavors, and it tastes delicious slathered on a warm, buttered biscuit. (And, here's another secret about this recipe, it's made it with frozen cherries, which means NO extra time pitting cherries and no stained hands!)
If you have never used a water bath canning method to can jams or jellies before, you'll want to read the complete instructions online before you start making your Cherry Vanilla Jam.
Cherry Vanilla Jam
3 pound bag frozen mixed cherries
2 tablespoons lemon juice
2, 1.75-ounce packages pectin
1 tablespoon vanilla
6 cups sugar
9 half pint (8 oz.) glass preserving jars with lids and bands
1 4 oz. glass preserving jar with lid and band
- Pulse cherries in a food processor and then place prepared fruit into an 8 quart pot.
- Add lemon juice, pectin, and vanilla and stir.
- Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard exactly 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4-inch head space.
- Follow water bath canning directions to complete the canning process. Process Cherry Vanilla Jam 10 minutes.
- Recipe yields 9 half pint jelly jars plus 1, 4-oz. jar for taste-testing.
Notes:
- Doubling the recipe.
- Measuring less than the full amount of sugar listed in the recipe or using a sugar substitute. If you want to use less sugar, use a recipe specifically developed for low sugar.
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