Cherry jam is classic for a reason. Simple, sweet, and delicious on everything from a toasted muffin to ice cream!
Are you as thrilled about the royal baby news as we are?
As with the royal wedding a couple years back, we just can’t seem to hide our excitement for everything William & Kate. So, with cherries in season right now and a reason to celebrate, I decided to head to the kitchen and whip up a jam fit for royalty.
Based on cherries jubilee, the popular dessert made for one of Queen Victoria’s Jubilee celebrations, this jam also contains sweet cherries, citrus, and cherry brandy. Since some recipes call for currant jam as a thickener, I added in some red currants to help cut some of the sweetness from the cherries and sugar so that the resulting jam isn’t too cloying.
Perfect on a biscuit with your afternoon cup of tea!
If raspberries are still in season where you are, we bet you’d enjoy Tracy’s Raspberry Jam Recipe too!
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!
Cherry Jam Recipe
Ingredients
- 3 cups Fresh Cherries red
- 2 cups Red Currants
- 2 tablespoons Lemon Juice
- 1/4 cup Kirsch Brandy
- 1 3/4 ounces Powdered Pectin (one package)
- 4 cups Granulated Sugar
Instructions
- In a large sauce pan, combine the cherries, currants, lemon juice, and kirsch. Crush the fruit and then bring the mixture to a boil.
- Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.
- Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight.
- Place the full jars back into the boiling water and process 10 minutes.
- Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).