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Sweet and Sour Cherry Jam


  • 5 cups pitted sour cherries
  • 4 cups pitted sweet cherries
  • 2 lemons zested and juiced
  • 3 teaspoons calcium water
  • 3 cups sugar
  • 3 teaspoons Pomona's Pectin


  • Prepare a boiling water bath canner and 7-8 half pint jars.
  • Combine the cherries, lemon juice, calcium water, and 1/2 cup of water in a large pan. Cover and bring to a low boil. Cook, stirring regularly, for 10-12 minutes, until the fruit softens and releases its juice.
  • Whisk the pectin and lemon zest into the sugar.
  • When the fruit has softened sufficiently, add the sugar, pectin, and lemon zest mixture. Stir to combine.
  • Bring the fruit to a boil and cook vigorously for an additional 4-6 minutes, until the jam begins to thicken.
  • When you've deemed that the jam has thickened sufficiently, remove the pot from the heat.
  • Funnel jam into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  • When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
  • When jars are cool enough to handle, remove rings and check seals.
  • Sealed jars can be stored on the pantry shelf for up to one year. Any unsealed jars should be refrigerated and used promptly.