Bourbon Cherry Jam

I can’t believe summer is nearly half-over, and this is the first canning recipe I’ve posted this year. To be fair though, the learning curve on starting a new business is a little steep, and I’ve had my hands full forming relationships with local farms, attending two farmers markets each week – one of which I am now baking bread for as well – and of course, the time spent prepping fruit and canning up all those lovely little jars. I’ve been asked if I’m sick of canning now that it’s my almost full-time job, but I’m happy to report that the answer is that I’m not at all! I love learning about the fruit that’s grown right here in upstate NY, tinkering with recipes, and even keeping up on the latest advancements in canning safety and technique. And, nothing beats the smile on someone’s face when they come up to my stand to tell me that they just love my strawberry-vanilla bean jam and simply must have another jar…it warms my heart!

Today, since I missed getting involved with National Can It Forward Day over the weekend since I spent the day pitting cherries and was too tired by the end to put up a batch of jam, I have a step-by-step tutorial for making bourbon cherry jam. I hope you enjoy it – and happy canning!

  • 4 cups pitted sweet white cherries, chopped
  • 4 Tbsp lemon juice
  • 1/2 cup bourbon (I used Jim Beam)
  • 1 package (1.75 oz) powdered pectin
  • 4 cups granulated sugar

In a large pot over medium heat, combine the cherries, lemon juice, and bourbon (I ended up chopping the cherries even finer than is pictured below, in order to release more of their juices).

Whisk in the pectin until dissolved, and then bring to a rolling boil. Add the sugar all at once and return to a full boil.

Boil hard 1-2 minutes. Remove from the heat and skim off the foam.

When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids.

Remove the jars and lids from the water, and then ladle the jam into the jars, leaving 1/4″ headspace.

Place the lids on top and then screw the bands on the jars until fingertip-tight. Place the jars back into the canner and process for 10 minutes. Remove the canner lid and let them process 5 more minutes before removing the jars. Using a jar lifter, remove the jars to a towel to cool. The seals should suck down (you’ll hear a popping noise as they do). Let sit 24 hours. Makes 5 eight-ounce jars. (I doubled my batch, which is why there are more jars pictured below).

21 Responses to “Bourbon Cherry Jam”

  1. 1 Ashley @ Kitchen Meets Girl Says:
    July 17th, 2012 at 1:16 pm

    Tracy! This jam sounds AMAZING!!! I am so glad that you did a little tutorial. I canned just a few things last year and am hoping to do more this summer. My aunt and uncle just brought me about 100 tomatoes from their garden…so I guess salsa and/or pasta sauce is first on my list to make! :-)

    But after that, I really want to try some jams, and I LOVE the look of this one!

  2. 2 stephchows Says:
    July 17th, 2012 at 1:58 pm

    These look over the top amazing!!! I need to get to one of your markets and get me some of this! :)

  3. 3 Crystal Says:
    July 17th, 2012 at 2:25 pm

    These look so delicious, like always, of course! I think I’m going to start trying to can…and I know your site will be one of my first stops for recommendations!

  4. 4 Aimee @ Simple Bites Says:
    July 17th, 2012 at 4:22 pm

    Love the tutorial. =)

  5. 5 shelly (cookies and cups) Says:
    July 18th, 2012 at 8:12 am

    So glad you are having a great time! I really need to try and can something. You make it look easy :)

  6. 6 brandi Says:
    July 18th, 2012 at 9:05 am

    i caught the canning bug 2 years ago, too, and can’t stop :)

    this jam is gorgeous! i love the color.

  7. 7 G. Says:
    July 18th, 2012 at 9:41 am

    your tutorials make it look super easy and doable! Would you believe I’ve never canned anything in my life. (Unfortunately). I made freezer jam once but, I wouldn’t say that it’s “real” canning. :)

  8. 8 Cathy @ Noble Pig Says:
    July 18th, 2012 at 9:58 am

    So gorgeous and rustic and best of all sounds delicious. Congrats on your business ventures, as a small business owner I know the hills and valleys but for me owning a winery, being a winemaker is a dream come true. Spending time in my vineyard..it’s just a crazy love and mine and it sounds like this is a crazy love of yours. This is living, I wish you all the best!

  9. 9 Alicia Says:
    July 18th, 2012 at 12:18 pm

    I can’t have and don’t like the taste of alcohol. What could I use in place of the Jim Beam in your cherries to add flavor? I’m always looking for something flavorful but don’t know what I should use when canning.

  10. 10 Kate | Food Babbles Says:
    July 18th, 2012 at 9:52 pm

    This jam sounds amazing!! I will definitely have to give it a try. I’m new to canning, really new… I’ve done it once, a week ago :) But I loved the experience and now this will be the next thing I try!

  11. 11 Barbara Says:
    July 19th, 2012 at 1:40 am

    oh man, I love bourbon and cherries…

  12. 12 Casey@Good. Food. Stories. Says:
    July 19th, 2012 at 12:15 pm

    Oh lord… I’m not allowed to can any more cherry stuff after my sour cherry extravaganza, but this looks right up my alley! I might have to make an exception.

  13. 13 Liz (Little Bitty Bakes) Says:
    July 19th, 2012 at 1:50 pm

    So awesome to read about your business adventures! I was at this awesome farmers market in NYC over the weekend — it didn’t have fresh produce or anything, just all local merchants with breads, jams, cheeses, etc. Anyway, I immediately thought of you and how your jams would’ve done awesome at a market like that!

  14. 14 Jen @ My Kitchen Addiction Says:
    July 20th, 2012 at 7:48 am

    I love the sound of this jam… I am wishing we still had some cherries hanging around here! So glad to hear that the business is going well and you are still enjoying yourself :)

  15. 15 Bruce Bailey Says:
    July 24th, 2012 at 1:15 pm

    Tracy-
    I am working on a freezer jam version of this this morning.
    Will keep you informed.

    BB

  16. 16 Amber | Bluebonnets & Brownies Says:
    August 1st, 2012 at 11:05 am

    You know I’m a sucker for anything bourbon. Can’t wait to try this!

  17. 17 Cindy B. Says:
    August 14th, 2012 at 5:24 am

    I was the lucky winner of your giveaway with Michelle, Brown Eyed Baker, THIS jam was the BEST I EVER TASTED! Thank you!!

  18. 18 Tracy Says:
    August 14th, 2012 at 10:30 am

    Thank you, Cindy! :-)

  19. 19 Rachelle Mead Says:
    July 26th, 2013 at 5:28 pm

    This is so delicious. Thank you for this amazing flavorful jam.

  20. 20 Enrico Says:
    November 23rd, 2013 at 12:23 pm

    Dear,

    Great recipe! Can you tell me the brand of the jam jars? I cannot fiind this kind of slim, tuncated-cone over here (Italy). Thanks!

    Enrico

  21. 21 Tracy Says:
    November 24th, 2013 at 10:28 pm

    Enrico – The jars pictured here are Ball brand jars. Hope that helps!

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