Easy Small Batch Cherry Berry Jam Recipes

SMALL-BATCH BASIL AND CHERRY TOMATO FREEZER JAM

Steps:

• Inspect 2 pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Combine tomatoes, sugar, basil, onion, lemon juice, vinegar, salt, pepper, coriander, and cumin in a medium saucepan over medium heat. Bring to a boil, stirring occasionally.
• Reduce heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours. Remove from heat.
• Divide jam between jars. Allow to cool slightly before covering with lids. Refrigerate jam for up to 2 weeks or freeze for up to 4 months.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

EASY SMALL-BATCH CHERRY BERRY JAM

Steps:

• Slice clean cherries into 4 pieces, discarding the stems and pits.
• Place the cherries and blueberries in a medium saucepan with lemon juice (or any juice: 2 tbsp - 4 tbsp), and maple syrup over medium-high heat.
• Bring up to a boil, then reduce heat to medium and simmer (slow boil) for 15 - 30 minutes gently pressing the fruit with a masher or the back of a large slotted spoon. Stir frequently.
• The fruit will continue to breakdown and reduce on the stove (it thickens more as it cools). Leave on the heat until close to desired thickness is achieved. This could take more or less time depending on the choice of fruit.
• The jam will look thicker/heavier, the liquid will not be watery/loose anymore.
• Place a small amount of jam on a plate in the freezer for a few minutes, if it starts to gel, it is ready. If not, continue to cook for a few more minutes.
• Some fruit takes 30 minutes or more to reduce - it depends on the size and type of fruit, how juicy it is, and how hot your stove is.
• Pro Tip: After you've made this jam a few times, you will instinctively know when it's ready!
• Taste and adjust sweetness and tartness levels as desired for personal preference.
• If using the chia seed thickening method, stir them in (~2 tbsp) once the fruit is broken down.
• Remove from heat and let cool completely.
• Transfer cooled jam to a glass jar with a lid and store in the fridge or a freezer-friendly container and store in the freezer.

CHERRY-BERRY JAM

Steps:

• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Prepare fruit and measure. Remove pits from cherries and measure 3 cups of pitted sour cherries. Crush raspberries and measure 1 cup crushed raspberries. Mash blueberries and measure 1 cup mashed blueberries.
• Combine cherries, raspberries, and blueberries in a large pot. Stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Stir in sugar sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Ladle cherry berry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.