Keyword: cherry jam recipe, cherry jam without pectin, cherry preserves, small batch jam
Servings: 3half-pint jars
Calories: 95kcal
Author: Whitney Reist | Sweet Cayenne
Equipment
Canning jars
Dutch Oven
Large stockpot with wire rack insert
Ingredients
2pounds dark sweet cherries, pitted and halved
2tablespoonswater
1 cupgrated Granny Smith apple, about 1 large apple
2tablespoonslemon juice
1 ½ cupsgranulated sugar
Instructions
Preparing for canning:
Sterilize canning jars by placing them in a boiling water bath (I do this in my canning pot) for ten minutes. Keep them warm in the water until ready to use. Place the lids in a heatproof bowl and ladle a few spoonfuls of boiling water on top. Keep them warm in the bowl until ready to use.
Place a small plate in the freezer and chill for later.
Making the jam:
Add the cherries and water to a large, heavy-bottomed, wide-mouth pot with a lid. Cover and cook on medium heat, stirring occassionally, until the cherries start to soften, about 10 minutes.
Remove the lid and add the grated apple, lemon juice, and sugar. Bring the mixture to a boil over medium heat and cook stirring often, until the mixture is thick and jammy.
To test for doneness, place a small dab of the mixture on the plate from the freezer. Freeze for a minute, and then test with your finger. The mixture should be somewhat firm and will not slide across the plate when tilted (however, it will not gel). Continue cooking the jam and doing the plate test until the jam reaches the desired consistency. Another indicator of doneness is the simmering mixture reaching 220°F.
Preserving the jam:
Using a jar lifter, carefully remove the jars from the hot water canning bath and place them upright on a towel. Remove the lids from the bowl of water and pat them dry.
Ladle the hot jam into the sterilized jars, leaving ¼ inch of headspace at the top. Remove air bubbles with an offset spatula as needed. Use a damp paper towel or cloth to wipe the rims of the jars clean. Place the lid on top, followed by the jar rings, and adjust the rings until they are finger-tight (do not force it).
Return the jars to the water bath, being sure that each is covered by at least 1 inch of water. Bring the water to a boil and boil for 5 minutes. Use the jar lifter to carefully remove the jars from the water and transfer them to a towel. Do not disturb the jars for 12 hours.
After one hour of resting, make sure the jar lids have sealed by pressing down on the center of the lid. If the center can be pressed down, the lid has not sealed and the contents of the jar should be refrigerated immediately for use within 1-2 weeks.
Label the sealed jars and store in a dark, cool, dry place for up to 1 year.