HOMEMADE CHERRY JAM! Low Sugar And No Pectin!

Making a delicious batch of homemade cherry jam is easy. This is a low sugar jam recipe that is also made without pectin. Enjoy it over sourdough toast with almond butter or stir it into homemade chocolate cherry swirl ice cream for a special treat.This jam recipe makes 4 half-pint jars and can be stored in the fridge or preserved for jars of cherry jam to enjoy all year long!

🍒 Cherry Jam Ingredients
4 lbs. cherries (8 cups chopped)
3 cups granulated sugar
2 tablespoons bottled lemon juice
1 Granny Smith apple (skins and core)
Instructions
Prepare Cherries: Remove the stems from the cherries and give them a good rinse. Use a stiff straw to push through each cherry to remove the pit. Chop cherries into large pieces or place them in a blender and blend until desired consistency. Measure out 8 cups of fruit.
Prepare Apple: Place the skins and core of an apple onto a piece of cheesecloth and tie it into a bundle.
Cook: Place the cherries, apple bundle, sugar and lemon juice into a heavy saucepan. Boil the mixture, stirring constantly, until thickened. About 20-25 minutes.
Check for Doneness: While the jam is cooking, place a small glass plate in the freezer. When you are ready to check the jam for doneness, spoon a small amount onto the plate and put it back into the freezer for 2 minutes. Run your finger through the jam. If it stays separated it's ready. If it runs back together, it needs more cooking time.
How to store: Pour the jam into a container and store in the fridge for up to 4 weeks or follow the canning instructions to store in your pantry for up to 18 months.
Water Bath Canning Instructions
Prepare Canner and Jars: Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place a rack on the bottom of the pot. Place on stovetop and turn the burner on medium heat. Place your jars in the pot to keep them hot while you are preparing the jam.
Process jam: Pour the hot jam into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel to remove residue, place a lid on the jar and screw a ring on until finger-tight. Process in a boiling water canner according to the following altitudes.
0 - 1,000 ft above sea level = 5 min
1,001 - 6,000 ft above sea level = 10 min
6,001 - 10,000 ft above sea level = 15 min
Store: Remove the rings and check the seals. If sealed properly, label the jar and store it in the pantry. If a jar doesn't seal, simply place it in the fridge and use within 4 weeks.