Cherry Burgundy Jam

Jars of Cherry-Burgundy Jam

Cherry-Burgundy Jam
Photo by Earlene Boyd

Cherry Burgundy Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Contributed by Earlene Boyd, who says: “This is a very flavorful jam that I have made for many years. It is so good used as a topping over ice cream or cake, as well as over cream cheese on a bagel or English Muffin.”

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Cherry Burgundy Jam Ingredients

3½ cups of pitted, chopped, and mashed cherries
½ cup of burgundy wine
4 teaspoons calcium water
¼ cup lemon juice
¾ cup up to 2 cups sugar (Earlene used 1 2/3 cups)
3 teaspoons Pomona’s pectin powder

Cherry Burgundy Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash, pit, chop, and mash cherries. Measure fruit into sauce pan.

3. Add wine, calcium water, and lemon juice, and mix well.

4. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Jars of Cherry-Merlot Jam

Photo by Earlene Boyd

Option: Feel free to use Merlot or any red wine you prefer. Earlene’s friends raved about the Cherry-Merlot Jam. Earlene says: “I tried this recipe with Merlot. It has a good, deeper flavor than the Burgundy, but for me the Burgundy had more flavor. It’s really just a personal preference, and possibly the wine someone likes and has on hand. ”


Earlene's canning projects

Earlene Boyd’s canning projects, summer 2016


You may also like Chocolate-Cherry Preserves, Sweet Cherry-Rhubarb Jamor Ground Cherry Jam.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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3 thoughts on “Cherry Burgundy Jam

  1. Came out way too hard, so I doubled the fruit and fluids (except the calcium), put the sugar at 2 C, and used 3 t of pectin, and it still came out far too firm.

    • Hello there,

      Am I understanding that you used 8 cups of fruit/liquid with just 3 tsp. pectin and it came out too firm for your taste?

  2. I did put 11/2 cup of sugar and it ended up much sweeter than we like it eventhought my cherry were on the tart side. Next time I won’t use so much sugar since it really overpower the taste of wine. Won’t be all that good with cheese….

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