This cherry blueberry jam is richly hued, sweet, and fruit forward. It would be great in a layer cake or ribboned through a batch of scones.
Cherry season has been really good to me this year. Back in June, I came across a sour cherry tree dripping with fruit and filled a gallon sized bag (I combined them with apricots and made a big batch of this jam). Craving more, I bought a full flat of sour cherries to freeze and make my bourbon sour cherries.
When Rainier cherries started appearing at my local farmers market, I gave myself permission to buy a quart a week (bliss!). And then, just when I figured things were slowing down, the folks from Northwest Cherry Growers sent me a 27 pounds of perfect, deep red sweet cherries.
I have eaten a ton of those cherries straight from the colander. I shared some with friends and neighbors. And I have also done a goodly amount of preserving. Cherry butter. Cherry chutney. And this cherry blueberry jam (I am still planning on making a cherry elderberry jelly. Keep your eyes peeled).
Whenever I preserve sweet cherries, I like to pull in another flavor to help keep the cherries balanced. Some times I do this with lots of citrus or even some vinegar. Other times, I draft another fruit. This time, I tapped blueberries and the result is really lovely. The finished jam has deep, dark hue and a bright, rich finished flavor. This is one that would be excellent ribboned through a batch of scones.
I’ve now been partnering with the Northwest Cherry Growers for more than a decade, so if this recipe doesn’t speak to you, there are many others from which to choose.
- Small Batch Cherry Plum Jam (2020)
- Sweet Cherry Butter (2018)
- Sweet Cherry Balsamic Jam (2018)
- Sweet Cherry Meyer Lemon Marmalade (2017)
- Sweet Cherry Ketchup (2017)
- Spiced Cherry Preserves (2017)
- Sweet Cherry Barbecue Sauce (2016)
- Sweet Cherry Rhubarb Jam (2015)
- Cherry Kompot (2015)
- Sweet Cherry Chutney (2014)
- Sweet and Sour Cherry Jam (2013)
- Pickled Sweet Cherries (2010)
Cherry Blueberry Jam
- 2 pounds sweet cherries pitted and chopped
- 2 pounds blueberries crushed
- 4 1/2 cups granulated sugar
- 4 tablespoons powdered fruit pectin
- 1 lemon juiced
- Prepare a boiling water bath canner and enough jars to hold 7 half pints of jam.
- In a large, nonreactive pot, combine the prepared cherries, crushed blueberries, sugar, and pectin. Stir well to combine.
- Place the pot on the stove over high heat and bring to a boil. Reduce the heat to medium-high and cook at a boil for 20-25 minutes, stirring regularly, until the jam has reduced by about a third and has thickened (here's my favorite way to test for set).
- When the jam is finished cooking, remove the pot from the stove. Take one jar from your canner. Place it on a wooden board or towel-lined countertop and fit it with a wide mouth canning funnel. Fill the jar with jam, leaving 1/4 inch headspace. Wipe the rim with a clean, damp cloth and fit the jar with one of your clean lids. Secure the lid in place with a ring, taking care to not overtighten.
- Return the filled jar to the canner and repeat the filling process with the remaining jars.
- Process the filled jars at a full, rolling boil for ten minutes. When the time is up, turn off the heat, remove the lid, and let the jars cool in the pot for five minutes.
- When that cooling time is up, remove the jars from the canner and set them to cool on a wooden cutting board or folded kitchen towel.
- When the jars are completely cool, remove the rings and check the seals. Sealed jars are shelf stable for at least a year. If any jars did not seal, refrigerate them and use promptly.