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George Washington Cherry Jam

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George Washington Cherry Jam
Makes about 6 (8 oz) half pints

Make a deliciously fruity jam without sugar using Ball® RealFruit® Low or No-Sugar Needed Pectin.

You will need:


2 cups crushed strawberries (about 2 1-lb containers)
1 cup finely chopped sweet cherries (about 1.5 lb)
1 cup crushed blackberries (about 0.6 lb or 1/2 6-oz container)
1 cup unsweetened white grape juice
3 Tbsp Ball® ReaiFruit® Low or No-Sugar Needed Pectin
6 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries, cherries, blackberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Half Recipe

Featuring Ball® RealFruit® Low or No-Sugar Needed Pectin
Makes about 3 (8 oz) half pints

You will need:


1 cup crushed strawberries
1/2 cup finely chopped sweet cherries (about 1.5 lb)
1/2 cup crushed blackberries (about 0.6 lb or 1/2 6-oz container)
1/2 cup unsweetened white grape juice
1 1/2 Tbsp Ball® RealFruit® Low or No Sugar Added Pectin
3 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries, cherries, blackberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.