a wonderful jam with both strawberry and cherry. It’s not too sweet and it is one of the best jam flavors I have tasted
- 6 cups chopped strawberries
- 4 cups chopped cherries
- 3 1/2 cups sugar
- 1 box low sugar pectin
- 1 tsp butter (optional)
- Have your jars clean and sterilized and the canner ready.
- Cut the strawberries and cherries into small pieces and add them to a heavy bottomed, non reactive pot.
- Put the sugar in a bowl and remove 1/4 cup.
- Mix the 1/4 cup of sugar in another bowl with the pectin.
- Add the pectin/sugar to the fruit in the pot. If you would like add the teaspoon of butter to help keep foaming down.
- Heat over medium high heat, stirring constantly to a full rolling boil – one that you cannot stir down – and add the remaining sugar.
- Return to a rolling boil – boil for one minute and remove from heat.
- Carefully add the jam to the prepared jars. Leave 1/2″ headspace. Use a non reactive spatula to get out any air gaps. If you need to add more jam, do.
- Dip the canning lids in hot water to soften. Dry
- Wipe the rims of the jars to remove any jam that might have spilled.
- Place the lid, then the rim and twist hand tight.
- Process for 15 minutes. If you are above 3,000 follow the directions for higher altitude canning.
- Turn off the heat. Leave the jars in the canner for 5 minutes with the lid on the canner.
- Remove the jars and let them sit for 24 hours then check the seals.
- Store as you do.
If you want to can in half pints instead of pints this will make 9 – 10 half pints. This is what I did. I processed 7 half pint jars in the first run and then just decided to keep the remaining jars in the refrigerator to use. If you are going to process half pints do so for 10 minutes.
Cook time inclues the time to cook the jam and the time to process the jam
Keywords: jam, low sugar jam, strawberry, cherry, strawberry cherry jam