Berry Jam Canning Recipes

Summertime Canning recipes for Raspberry and Plum Jam, Sour Cherry Jam, Bumbleberry Jam!

It’s that time of the year again, canning season is here.  It’s time to can vegetables and fruits to last us all year!  

Do you have a overabundance of tomatoes, cucumbers or strawberries in the garden right now?  Are you picking them by the pound and then nervously staring at them in the kitchen?  We’ve all been there.    During the Summer my once empty countertops become home to bowls of tomatoes, tomatillos, peppers and watermelon.  If you want to cook or use a appliance then you’ll have to rearrange the vegetables for at least a minute to get some clear space to work with.   With fresh harvest comes the idea of “What the heck am I going to make?”.  We’ve all been there too.  

Canning recipes for Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jams.
(Our strawberries have a pretty nice view on the roof!)

Canning is a great way to make sure your Summer time treats don’t go to waste.  By canning them you are going to make them last months!  That means you can have fresh tomato sauce, pickles or strawberry jam in January during the middle of a Winter snow storm.  How cool is that? Very!

Below you will find 3 recipes for 3 of my favorite jams; Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jam.  All of these jams can be used for a traditional peanut butter and jelly sandwich or become part of delicious pie or crepes.   Be sure to share in the comments how you love using these jams!

 Canning recipes for Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jams.

Sour Cherry Jam
Sour cherries make a delicious, slightly tart jam.
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Ingredients
  1. 4 cups finely chopped pitted sour (tart) cherries
  2. 1 tbsp lemon juice
  3. 1 package (1.75 oz) powdered pectin
  4. 4 1⁄2 cups granulated sugar
Instructions
  1. In a large, deep, heavy-bottomed pot, combine cherries and lemon juice. Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  2. Ladle into sterilized jars to within 1⁄4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
Notes
  1. Makes about five 8-ounce jars.
  2. Tip: You can use a food processor to chop cherries; just make sure all of the pits are removed, then pulse a few times, scrape down the sides and pulse again. Do not purée.
  3. Recipe suggestion: Use to fill small baked tart shells and add a dollop of whipped cream. Or spread on crêpes and roll up.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Canning recipes for Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jams.

Bumbleberry Jam
Bumbleberry, or jumbleberry, is a mix of berries and other fruits, such as rhubarb or apples. Wonderful in pies and crisps, it’s also a great jam combo.
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Ingredients
  1. 1 cup crushed strawberries
  2. 1 cup raspberries
  3. 1 cup blueberries
  4. 1 cup blackberries
  5. 1 cup chopped rhubarb (1⁄2-inch pieces)
  6. 5 cups granulated sugar
  7. 1 pouch (3 oz) liquid pectin
Instructions
  1. In a large, deep, heavy-bottomed pot, combine berries and rhubarb. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer for about 10 minutes or until rhubarb is softened. Add sugar in a steady stream, stirring constantly. Increase heat to high and bring to a full boil, stirring constantly to dissolve sugar. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  2. Ladle into sterilized jars to within 1⁄4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
Notes
  1. Makes about five 8-ounce jars.
  2. Tip: Freeze premeasured amounts of chopped rhubarb and in-season berries so you have them on hand when you have more time to make jam in the winter.
Adapted from Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © www.robertrose.ca Reprinted with publisher permission.
Adapted from Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © www.robertrose.ca Reprinted with publisher permission.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Canning recipes for Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jams.

Raspberry and Plum Jam
Plums add delicious yumminess to this jam, which has half the seeds of regular raspberry jam. It can also be made with red or black plums, or with plumcots (a cross of plums and apricots).
Print
Ingredients
  1. 2 cups raspberries
  2. 2 cups finely chopped yellow or red plums
  3. 1⁄4 cup lemon juice
  4. 5 cups granulated sugar
  5. 1 pouch (3 oz) liquid pectin
Instructions
  1. In a large, deep, heavy-bottomed pot, combine raspberries, plums and lemon juice. Bring to a boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Bring to a full boil, stirring constantly to dissolve sugar. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  2. Ladle into sterilized jars to within 1⁄4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
Notes
  1. Makes about six 8-ounce jars.
Adapted from Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © www.robertrose.ca Reprinted with publisher permission.
Adapted from Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © www.robertrose.ca Reprinted with publisher permission.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Canning recipes for Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jams.

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