Friday, May 20, 2016

We Be Jammin'... Cherries Jubilee Jam

Cherries Jubilee Jam
Found on foodfanatic

Recipe Yields: 5 half-pint jars


* 3 cups fresh cherries, red

* 2 cups red currants

* 2 tablespoons lemon juice

* 1/4 cup kirsch brandy

* 1 3/4 ounces powdered pectin, (one package)

* 4 cups granulated sugar


1. In a large sauce pan, combine the cherries, currants, lemon juice, and kirsch. Crush the fruit and then bring the mixture to a boil.

2. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.

3. Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight.

4. Place the full jars back into the boiling water and process 10 minutes.

5. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).


  1. Can I use thawed frozen cherries?

    1. I see no reason why not! Go for it! ~~Granny

  2. how would this recipe handle being doubled or trippled?

  3. how would this recipe handle being doubled or trippled?

    1. I personally tend to have poor results when I try doubling a jam recipe. I prefer to just make two or three separate batches. ~~Granny


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