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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Recipe Information
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)
Instructions
Rinse and drain the blueberries and cherries if using fresh fruits. Ensure the cherries are pitted and halved.
In a large saucepan, combine the blueberries, cherries, sugar, lemon juice, and optional lemon zest.
Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely. This should take about 5 minutes.
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.
Using a potato masher, gently crush the fruits as they soften. Leave some chunks for texture if desired.
Reduce the heat to medium-low and simmer the mixture for 25-30 minutes, stirring occasionally to prevent sticking or burning.
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.
Once ready, remove the saucepan from heat and let the jam cool for about 10 minutes.
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.
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
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 508.3 g | 185% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 477.9 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1006 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
