Cherry Blueberry Jam

August 4, 2021

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.

Three and a half pints of cherry blueberry jam.

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.

Pitted and chopped cherries in a pot.

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.

Chopped cherries and blueberries in a pot.

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).

Cooked cherry blueberry jam in a copper preserving pan.

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.

Four jars of finished cherry blueberry jam.

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.

Finally, for all things cherry, make sure to follow the Northwest Cherry Growers on InstagramTwitter, and Facebook

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Cherry Blueberry Jam

Bright from cherries and earthy from blueberries, this jam is perfectly sweet and spreadable. It is the best of summer, preserved for later in the year.
Prep Time45 mins
Cook Time25 mins
Additional Time10 mins
Total Time1 hr 20 mins
Servings: 3 1/2 pints
Course: jams, jellies, marmalades
Author: Marisa McClellan


  • 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.


To quickly pit the cherries, I use this six slot pitter. I cannot recommend it highly enough.

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