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Blueberry Sour Cherry Jam


Blueberry Cherry Jam recipe













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium


1 pint blueberries
fully ripe
1 ½ pounds sour cherries
fully ripe
4 cups sugar
1 ¾ ounces fruit pectin, dry
one box


Thoroughly crush blueberries, one layer at a time.

Stem and pit sour cherries and finely chop.

Combine fruits and measure 3½ cups into 6 to 8-quart saucepot.

Measure sugar and set aside.

Mix fruit pectin into fruit in saucepot.

Place over high heat and stir until mixture comes to a full boil.

Immediately add all sugar and stir.

Bring to a full rolling boil and boil 1 minute, stirring constantly.

Remove from heat and skim off foam with metal spoon.

Ladle quickly into hot jars, filling within ⅛ inch of tops .

Wipe jar rims and threads.

Cover with two-piece lids.

Screw bands tighly.

Invert jars for 5 minutes, then turn upright.

After 1 hour, check seals.


* not incl. in nutrient facts

Add review





Makes no sense to use 3 different units of measure in this recipe (pint, cups, pounds...)

over 2 years ago

Anyone reading this, please be aware that inverting to seal a jar is no longer considered to be safe, and any jelly or jam to be kept on a shelf must be processed appropriately.

about 1 year ago

Nutrition Facts

Serving Size 14g (0.5 oz)
Amount per Serving
Calories 6510% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 56g 56%
Dietary Fiber 1g 3%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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