Cherry Berry Jam

This recipe is jam-packed with summer berries! Serve it on a piece of our hearty Whole Grain No-Knead Bread or as part of a decadent PB and J!


Yield: Makes 7 half-pint jars

Cherry Berry Jam


  • 7 cups granulated sugar
  • 3 cups pitted cherries
  • 2 cups quartered fresh strawberries
  • 1½ cups fresh blueberries
  • 1½ cups fresh raspberries
  • ½ cup bottled lemon juice


  1. Add all ingredients to a non-reactive Dutch oven. Bring to a boil over medium heat. Boil, stirring frequently, until thickened, about 30 minutes. Ladle into hot sterilized half-pint (1 cup) jars, leaving a ¼ inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. If needed, add additional jam to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes at all altitudes in Alberta.
Nutritional analysis per 1 tbsp serving: 53 calories, 0 g fat, 0.1 g protein, 13.8 g carbohydrate, 0.3 g fibre, 1 mg sodium