Cherry Blueberry Jam

 
Well this Cherry Jam experiment is just getting better every day. I cannot seem to stop loving all the way's I have chosen to create new cherry jam's. Now do not get me wrong people have made plenty of Cherry Jam's on the Web but mine take it one step further.

Here I have taken the Cherry and added it's friend the Blueberry making a dark warm Jam truly a gift to your toast.


Or on top of a big bowl of Vanilla Bean Ice Cream. Yup ! Oh yes again let us thank The Washington Fruit Commission and Sweet Preservation for their cherries and trust in my ability to make them Cherry Happy.

Ingredients

4 cups of cherries
3 cups of blueberries
1 lemon
4 cups of sugar




Clean, pit and cut your cherries in half. Now rinse them again. Chop your cherries to the consistency you like. We all know I love thick jam. When you are cooking them the skin will dissipate a bit. Watch for pit's. They do not float like citrus seeds. 






Cut your lemon and squeeze the dickens out of it. I squeeze it right into the jam when cooking. Watch for seeds. 

Start you batch by putting your clean chopped cherries into a non-reactive pot and turn the flame on medium heat.








Add you 3 cups of Blueberries and your lemon juice.

 By now you have your blueberries and lemon added and have your jam going at a nice simmer. Time to add your sugar. Bring the jam mixture up to a rolling boil and add your sugar one cup at a time. Between cup's stir and let the sugar dissolve prior to adding another cup. Do this until all the sugar is added and then bring it back up to a rolling boil.

Gel times differ if you use no pectin or pectin. No pectin needs to be brought up to a boiling point of 223 degrees. Pectin is to the boiling point. Here is a pectin not pectin link to help you if needed.

Now it is time to scrap the foam off and get to jarrin' up. Turn off the burner and let your jam sit for 5 minutes this helps the fruit not to float to the top of the jar once water-bathed. Scrap off the foam and have your jars ready.  Ladle into 1/2 pint jelly jars till 1/4" from the top of the jar. Wipe your jars clean and cap and water bath them for 12 minutes.



Take the jams out of the water bath and let them cool overnight. Once cooled take  the ring off wash and store in a cool spot. Your jam's will be good for 6 to 9 months. Once open put them in the refrigerator and enjoy.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.