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A slice of golden toast being spread with cherry jam, served on vintage floral dishware, with a bowl of fresh cherries.
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5 from 2 votes

Homemade Cherry Jam Low Sugar with Pomona Pectin

This Homemade Cherry Jam is bursting with the flavor of sweet cherries, lemon juice, and natural pectin. Perfect for toast, yogurt, or gifting!
Prep Time25 minutes
Cook Time15 minutes
Additional Time1 day
Total Time1 day 40 minutes
Course: Homemade Recipes
Cuisine: American
Servings: 4 -5 Half Pint Jars
Calories: 22kcal
Author: Emily Rider

Equipment

  • 1 Large stock Pot or Dutch Oven
  • 1 Water Bath Canner
  • 1 Jar Lifter
  • 1 Slotted Spoon
  • 1 Ladle
  • 1 Bubble remover or a chop stick
  • 1 Clean kitchen towels
  • 1 Sterilized half-pint mason jars or pint jars
  • 1 Large bowl
  • 1 Cherry pitter (if using fresh cherries)
  • 1 Measuring Cups and Spoons

Ingredients

  • 4 cups mashed or simmered cherries start with 6 cups whole cherries before mashing or blending
  • ¾ cup to 2 cups granulated sugar I use cane sugar or 1 cup honey
  • 3 teaspoons Pomona’s Pectin
  • 4 teaspoons calcium water
  • ¼ cup bottled lemon juice

Instructions

  • Prepare the Calcium Water
    In a small jar, combine ½ teaspoon calcium powder (from the Pomona’s Pectin package) with ½ cup water. Shake well to dissolve. Store any extra in the refrigerator for later use.

  • Prepare Jars & Equipment
    Wash jars, lids, and bands. Fill a canner 2/3 full with water, bring to a rolling boil, and sterilize jars for 10 minutes (add 1 extra minute per 1,000 feet above sea level). Keep jars warm in hot water. Place lids in a small saucepan with hot water and keep them at a low simmer until ready to use.

  • Prepare the Cherries
    Rinse cherries thoroughly, remove stems, and pit them. Mash with a potato masher for a chunkier texture or use an immersion blender for a smoother consistency. If using frozen cherries, thaw before mashing.

  • Cook the Cherry Mixture
    In a large saucepan, bring the mashed cherries to a simmer over medium heat. Stir occasionally and cook for 5 minutes, then remove from heat.

  • Add Lemon Juice & Calcium Water
    Stir in ¼ cup bottled lemon juice and 4 teaspoons calcium water. Mix well.

  • Mix Pectin with Sugar
    In a separate bowl, whisk together 3 teaspoons Pomona’s Pectin and ¾ cup to 2 cups sugar OR 1 cup honey until fully combined.

  • Cook & Thicken the Preserves
    Bring the cherry mixture back to a full boil over high heat. Gradually stir in the pectin-sugar mixture, stirring constantly. Keep stirring for 1 to 2 minutes to dissolve the pectin completely. Once the preserves return to a full boil, remove from heat.

  • Can the Preserves
    Ladle the hot preserves into warm jars, leaving ¼ inch of headspace. Remove air bubbles, wipe rims clean, and secure lids and bands until fingertip-tight. Lower jars into the canner, ensuring they are covered by 1 to 2 inches of water. Cover, return to a rolling boil, and process for 10 minutes (add 1 extra minute per 1,000 feet above sea level). Turn off heat, let jars sit in hot water for 5 minutes, then remove and place on a towel. Let jars cool undisturbed for 12 to 24 hours.

  • Check Seals & Store
    After 12 to 24 hours, check that each jar has properly sealed. Press the center of each lid—if it does not pop or move, the jar is sealed correctly. If the lid pops up and down, the jar did not seal and should be refrigerated and used within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to one year.

    **DISCLAIMER**This recipe is based on safe canning practices; however, always consult the USDA Complete Guide to Home Canning or your local extension office for the most up-to-date and approved canning methods. Proper acidity levels and processing times are essential for safe home preservation. Adjustments may be needed based on altitude and specific canning guidelines.

These cherry preserves are perfect for toast, pastries, or swirling into yogurt! 🍒

    Notes

  • Yield Information: This recipe makes approximately 4 half-pint jars, with each jar containing 16 servings (1 tablespoon per serving).
  • Choosing Cherries: Sweet cherries like Bing or Rainier work best, but you can also use sour cherries for a tangier preserve.
  • Using Frozen Cherries: Thaw before mashing or blending, keeping all the juices to enhance flavor and consistency.
  • Adjusting Sweetness: Use ¾ cup to 2 cups of sugar based on preference, or swap for 1 cup of honey for a natural sweetener.
  • Texture Tip: For a chunky preserve, mash cherries lightly; for a smoother jam, blend until fully pureed.
  • Testing for Thickness: If unsure about the consistency, use the freezer plate test by placing a small amount of jam on a cold plate and checking if it wrinkles when pushed.
  • Altitude Adjustments: If above 1,000 feet, add 1 extra minute of processing time per additional 1,000 feet.
  • Storage: Properly sealed jars last up to one year in a cool, dark place. Refrigerate opened jars and use within 3 weeks.
  • Unsealed Jars: If a jar does not seal properly, refrigerate immediately and use within a few weeks.
    • **DISCLAIMER**This recipe is based on safe canning practices; however, always consult the USDA Complete Guide to Home Canning or your local extension office for the most up-to-date and approved canning methods. Proper acidity levels and processing times are essential for safe home preservation. Adjustments may be needed based on altitude and specific canning guidelines.

    Nutrition

    Serving: 1g | Calories: 22kcal | Carbohydrates: 6g | Sodium: 1mg | Sugar: 6g