Preparation info

  • Makes


    half pint jars
    • Difficulty


Appears in

The Art of Preserving

The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Cherries help give body and extra sweetness to this classic jam. For a variation, use balsamic vinegar, which offers depth of flavor without being overly assertive. A true 14-year-old balsamic is best; younger vinegars will work, but can be very acidic, so don’t add too much.


  • 8 cups (2 lb/1 kg) strawberries, hulled and halved
  • 2 lb (1 kg) cherries, pitted and roughly chopped
  • cups ( lb/625 g) sugar
  • ½ cup (4 fl oz/125 ml) fresh lemon juice


    In a large nonreactive bowl, gently toss together the strawberries, cherries, and sugar. Cover and let stand at room temperature for 1–2 hours.

    Have ready hot, sterilized jars and their lids. Place 2 or 3 small plates in the freezer.

    Transfer the fruit mixture to a large nonreactive saucepan and add the lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, stirring frequently, for 10 minutes. Remove from the heat. Use 1 tsp jam and a chilled plate to test if the jam is ready.

    Ladle the hot jam into the jars, leaving ¼ inch (6 mm) of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

    Process the jars for 10 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, Canning Step by Step). The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month.