Cherry Cranberry Holiday Jam

Cherry cranberry holiday jam is deep red and almost wine colored, with the sweetness of dark cherries and the bite of cranberries. A little cinnamon and allspice make it taste like the holidays without turning it into a spice jar. Frozen cherries work, which is handy in December. It takes about 45 minutes plus a day to set and makes about 6 half pints.

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Ingredients

• 4 cups pitted dark sweet cherries, finely chopped (fresh or thawed frozen, about 2 lb)
• 2 cups fresh or frozen cranberries, finely chopped
• 1/4 cup bottled lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 package (1.75 oz) powdered fruit pectin
• 6 cups granulated sugar, measured into a separate bowl

Why there is so much lemon juice

Sweet cherries are low in acid. The 1/4 cup of bottled lemon juice is there for the set and for safe canning, so do not skip it or swap in less. It will not make the jam taste sour once the sugar is in.

Chop everything small

The fruit only boils for a few minutes, so big pieces would float to the top and stay firm. Chop the pitted cherries and the cranberries finely, by hand or with a few pulses in a food processor. If you are using frozen cherries, thaw them first and keep their juice in the measure.

For a gentler jar to pack next to this one, our pear vanilla cinnamon jam tastes like pear tart on toast.

How to make cherry cranberry holiday jam

• Combine the cherries, cranberries, lemon juice, spices and pectin in a large heavy pot.
• Bring to a full rolling boil over high heat, stirring constantly.
• Add all the sugar at once, return to a full rolling boil and boil hard exactly 1 minute. Remove from the heat and skim.
• Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands.
• Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet). Sealed jars keep 1 year; refrigerate opened jars up to 3 weeks.

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Setting and storing

The jars need 24 hours on the counter to set. Do not tip or shake them during that time. Sealed jars keep 1 year. After you open one, keep it in the fridge and use it within 3 weeks.

Ways to use it

Split a warm biscuit and add butter and a spoonful of jam. It is also good next to roast pork, stirred into oatmeal or spread between cake layers. Tie a ribbon around a sealed jar and it is ready to give away.

Our spiced Christmas cherry jam is a spicier cherry jar, and the cranberry pear jam needs no pectin at all. If you want heat, try the cherry jalapeno jelly , and for a classic holiday jar, there is our spiced Christmas jam .

Cherry cranberry jam questions

Can I use tart cherries?

This recipe is written for dark sweet cherries. Tart cherries would change the sugar and acid balance.

Do the cherries need to be pitted?

Yes. Pit them before chopping. You need 4 cups of pitted, finely chopped cherries, about 2 lb.

Can I make it without canning?

Yes. Ladle it into clean jars, let them set, then keep them in the fridge and use within 3 weeks.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us