Instructions

1. Start by preparing your ingredients. Wash the cherries and mixed berries thoroughly under cold running water. Remove the stems from the cherries and pit them. If using strawberries, hull and slice them into smaller pieces for easier cooking. Measure out 2 cups each of the pitted cherries and mixed berries.
2. In a large mixing bowl, combine the prepared cherries and mixed berries. Add 2 cups of sugar to the fruit mixture. Stir gently to ensure that the sugar is evenly distributed among the fruits. Let this mixture sit for about 10 minutes to allow the juices to start releasing from the fruit.
3. While the fruit and sugar mixture is resting, prepare your canning jars. Sterilize four 1-cup canning jars by placing them in a boiling water bath for 10 minutes. This will ensure that your jam stays fresh for a longer period. Allow the jars to dry and cool while you continue with the jam preparation.
4. After the fruit has rested, transfer the mixture to a large pot over medium heat. Stir in 1/4 cup of lemon juice, which will enhance the flavor and help with the gelling process. Bring the mixture to a gentle boil, stirring frequently to prevent sticking.
5. Once the mixture reaches a boil, sprinkle in the packet of pectin while continuously stirring. This will help the jam to set properly. Continue to boil the mixture for about 10-15 minutes, stirring often, until it thickens. You can test the consistency by placing a spoonful of the jam on a cold plate and running your finger through it; if it holds its shape, it’s ready.
6. Once the jam has thickened, remove the pot from heat. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue that could prevent a proper seal.
7. Seal the jars with sterilized lids and rings. If you plan to store the jam for a longer period, process the jars in a boiling water bath for an additional 5-10 minutes to ensure they are sealed properly. Remove the jars from the water bath and allow them to cool completely on a clean kitchen towel or cooling rack.
8. Once cooled, check the seals by pressing down in the center of each lid. If it pops back, the jar is not sealed and should be refrigerated and used within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year. Enjoy your homemade Mixed Cherry Berry Jam on toast, in desserts, or as a topping for yogurt!