Cherry Lavender Jam

It’s still early in our fruit share for the year, so we’ve mostly had cherries for the past month. Sweet and sour, yellow and deep purple…we’ve had pounds of cherries in our house every week. Today I decided to make a cherry jam. This recipe is an experiment, modified from another cherry recipe I found online.

Cherry Lavender Jamcherry jam

  • 4 cups pitted cherries
  • 1/4 c lemon juice
  • 1/4 c grand mariner
  • splash of vanilla
  • handful of lavender leaves & flowers, without stems
  • 2 1/4 c granulated sugar
  • pectin

Prep jars for canning: wash jars, bands and lids in hot soapy water. Dry bands and lids and set aside. Place jars in rack in canning pot; cover with water and keep hot until ready to use.

Chop pitted cherries in food processor. In large heavy saucepan, add cherries, lemon juice, grand mariner, vanilla, pectin and lavender. Bring to a rolling boil, stirring occasionally to make sure it doesn’t stick.  Add sugar and stir until dissolved. Bring to a boil again for 3 full minutes.

Fill jars with jam, leaving 1/4 – 1/2 inch headspace. Make sure edge if jar is clean. (this is SO much easier to do with a wide-mouthed funnel) Put on lids, ensuring sealant is in contact with edge of jar. Put on band, turning until just finger tight. Put jars back in canning pot and make sure jars are covered with an inch of water. Bring to full boil and cover with lid; boil for at least 10 minutes (small jars) or 15 minutes for large jars.

Remove pot from heat without lifting and let sit for 5 minutes. Remove jars from pot and set on clean towel. Jars must not be disturbed for at least 12 hours. You’ll be able to hear the “pop” of the lids sealing within a couple of minutes.

After 12 hours, check seal to ensure it’s good, re-tighten bands and store jars in a cool dry place for up to 12 months.

Yield: Five 8 0z jars, plus a little left over for fresh eating

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