wooden bowl full of cherries on a table in the streaming sunlight

Cherry Burgundy Jam

Cherry Burgundy Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe is contributed by Earlene Boyd, who says: “
This is a very flavorful jam that I have made for many years. It is so good used as a topping over ice cream or cake, as well as over cream cheese on a bagel or English Muffin.”

Notes

Option: Feel free to use Merlot or any red wine you prefer. Earlene’s friends raved about the Cherry-Merlot Jam. Earlene says: “I tried this recipe with Merlot. It has a good, deeper flavor than the Burgundy, but for me the Burgundy had more flavor. It’s really just a personal preference, and possibly the wine someone likes and has on hand.”
Servings 5 cups

Ingredients

  • cups cherries pitted, chopped, and mashed
  • ½ cup of burgundy wine
  • 4 teaspoons calcium water see step #1
  • ¼ cup lemon juice bottled
  • ¾ cup up to 2 cups sugar
  • 3 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Wash, pit, chop, and mash cherries. Measure fruit into sauce pan.
  • Add wine, calcium water, and lemon juice, and mix well.
  • Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

 

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