Low Sugar Cherry Jam Recipe

4 from 1 vote

This chunky, low sugar cherry jam is delicious slathered on toasted homemade bread, swirled in yogurt, or drizzled over ice cream. Less sugar lets the natural fruit flavor shine.

Prep Time20

Cook Time40

Total Time1

Course: Canning

Cuisine: American

Keyword: cherry jam recipe, low sugar cherry jam

Servings: servings

Calories: 29kcal

Author: Grow a Good Life

Ingredients

2 pounds sweet cherries
1/4 cup water
1/4 cup lemon juice (juice from one lemon)
1 cup cane sugar
3 teaspoons calcium water from the Pomona's box
4 teaspoons Pomona's Universal Pectin from the Pomona's box

Instructions

Prepare the Canning Equipment

Wash your jars, lids, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
Place the jar rack into water bath canner, set the jars on the rack, and add water to cover the jars.
Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Make the Cherry Jam

Prepare the calcium water by combining 1/2 teaspoon calcium powder (from the small packet in the Pomona's pectin box) with 1/2 cup water in a jar with a lid. Shake well and set aside. You will only need 3 teaspoons for this recipe. Store extra in the refrigerator for other jelly making sessions.
In a small bowl, add sugar, Pomona pectin powder, and stir to blend together. Set aside.
Wash the cherries well under clean running water. Remove the stems and pits.
Add the prepared cherries and water to a large saucepan. Simmer on low heat until the cherries soften and release their liquid, about 5 minutes. Crush gently with a potato masher or the back of a large spoon.
Add lemon juice, calcium water, and stir to combine. Bring the fruit mixture to a boil over medium-high heat.
Add the pectin-sugar mixture and stir to dissolve. Continue stirring until the jam comes back to a full boil and begins to thicken, about 2-3 minutes. Once it boils, remove from heat.

Can the Cherry Jam

Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
Use your canning ladle and funnel and add the hot cherry jam to the warm jars leaving 1/4-inch headspace.
Swirl the bubble popper through the jars to release air bubbles. Wipe the rim of each jar with a damp towel.
Center a lid on the jar, and screw on the band until it is fingertip tight.
Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
Once all the jars are in canner, adjust the water level to two inches above the jar tops.
Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 6,000 ft. (adjust processing time for your altitude if necessary – see notes below).
When processing time is complete, turn off heat and allow the canner to cool down and settle for about 5 minutes.
Spread a kitchen towel on the counter, and remove the cover by tilting lid away from you so that steam does not burn your face.
Use the jar lifter to transfer the jars from the canner to the towel.
Don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
After the jars cool for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few weeks.
Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place. Use within 12 to 18 months. Refrigerate the jam once opened and consume within 3 weeks. Yields about 4 half-pint jars.

Notes

Adjustments for altitude: 6,001 – 8,000 feet = 15 minutes, above 8,001 feet = 20 minutes.

Nutrition