Blueberry Cherry Jam
Capture the vibrant, juicy flavors of summer with this delightful Blueberry Cherry Jam, a simple yet irresistible combination of sweet blueberries and tart cherries. This homemade fruit preserve is perfectly balanced with a touch of fresh lemon juice and optional lemon zest for a zesty burst of brightness. In just under an hour, you’ll transform fresh or frozen fruits into a luscious, spreadable jam that’s packed with natural fruit chunks for a satisfying texture. Whether you’re slathering it on toast, swirling it into yogurt, or gifting it to loved ones, this small-batch recipe is easy to follow and requires no pectin. Plus, it’s freezer-friendly and can be stored for long-term enjoyment. This Blueberry Cherry Jam is your go-to recipe for a pantry staple that’s as versatile as it is delicious!
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Ingredients
- 2 cups Blueberries (fresh or frozen)
- 2 cups Cherries (pitted and halved, fresh or frozen)
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (optional, for added brightness)
- 2 tablespoons Water (if needed)
Directions
Step 1
Rinse and drain the blueberries and cherries if using fresh fruits. Ensure the cherries are pitted and halved.
Step 2
In a large saucepan, combine the blueberries, cherries, sugar, lemon juice, and optional lemon zest.
Step 3
Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely. This should take about 5 minutes.
Step 4
Increase the heat to medium-high and bring the mixture to a gentle boil. If the mixture seems too thick right away, add 1-2 tablespoons of water to adjust consistency.
Step 5
Using a potato masher, gently crush the fruits as they soften. Leave some chunks for texture if desired.
Step 6
Reduce the heat to medium-low and simmer the mixture for 25-30 minutes, stirring occasionally to prevent sticking or burning.
Step 7
Check the jam for doneness by using the plate test: Place a small spoonful of jam on a chilled plate and tilt it. If it wrinkles and holds its shape, it’s ready. If not, simmer for a few more minutes and test again.
Step 8
Once ready, remove the saucepan from heat and let the jam cool for about 10 minutes.
Step 9
Transfer the jam to sterilized jars, leaving about 1/4 inch of headspace. Seal tightly and let cool to room temperature before storing in the refrigerator.
Step 10
Store the jam in the refrigerator for up to 3 weeks, or process in a water bath for long-term storage according to canning guidelines.
Nutrition Facts
| Serving size | 1160.5 grams (1160.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1948 |
| Total Fat 1.90g | 2% |
| Saturated Fat 0.10g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 508.30g | 185% |
| Dietary Fiber 16.20g | 58% |
| Total Sugars 477.90g | |
| Protein 6.20g | 12% |
| Vitamin D 0IU | 0% |
| Calcium 66mg | 5% |
| Iron 2mg | 13% |
| Potassium 1006mg | 21% |
Source of Calories