Cherry Cobbler Jam

Cherry Cobbler Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.

This Cherry Cobbler jam is amazing; You’ll find endless ways to enjoy this low-sugar jam. Stir it into yogurt or cottage cheese, slather it on top of French toast, or add it to a charcuterie board.

This recipe can be adapted to create a fruit cobbler jam of your choice. Try using peaches, nectarines, blackberries, blueberries, or a mixture of these for a mixed-berry cobbler jam. We suggest using Ball 4oz. Quilted Jars, as these make a great gifting size and are the perfect size to place on your charcuterie board.

If you love to jam but are trying to reduce the amount of sugar in your diet, Pomona’s is the way to go. To learn more about making low-sugar or sugar-free jam with Pomona’s, read this, or consider getting the book Preserving with Pomona’s Pectin.

This low sugar jam recipe from Pomona’s Pectin was adapted from a high-sugar peach cobbler jam recipe on the Farm Bell Recipes.

Mason Jar Cherry Pitter

Let’s face it: pitting cherries is, well, it’s the pits…literally! In an effort to forever eliminate this grueling task from our cherry-jamming efforts, we decided to find a better way. When making a batch of this Cherry Cobbler Jam we encourage you to try this Mason Jar Cherry Pitter that fits on a regular mouth Mason jar. All of the cherry pits go into your jar…no waste & no mess! Needless to say, we were in love at our first pitting.

Spring Jamming Giveaway

We partnered with the folks at Pomona’s Pectin to offer a Preserver’s Giveaway. Enter a chance to win a case of – these 4oz. Quilted Ball Jars with Lids and Rings, a box of Pomona’s Pectin, and the book Preserving with Pomona’s Pectin, and we are throwing in a Mason Jar Cherry Pitter to help you make cherry cobbler Jam.

The Pomona’s Universal Pectin cookbook shows readers how to use Pomona’s Pectin to create and can marmalades, preserves, conserves, jams, and jellies with less sugar. The book is jammed with recipes for sweet offerings and savory favorites.

Enter to win below. The giveaway runs 5/16/24 through 5/21/24 at 12:00am EST.

Enter to WIN the Giveaway!

Cherry Cobbler Jam Recipe

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Cherry Cobbler Jam

Yields: 10 – 4oz. Jars

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.

Wondering what calcium water is? Calcium water is a solution of the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder. Pomona’s Pectin recipes call for calcium water because the pectin is activated by calcium, not by sugar. You can read more about calcium water here.

This low sugar jam recipe from Pomona's Pectin was adapted from a high-sugar peach cobbler jam recipe on the Farm Bell Recipes.

Ingredients

• 4 cups of mashed cherries
• 4 teaspoons calcium water see before you begin
• ¼ cup lemon juice bottled
• 1½ teaspoons almond extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1½ teaspoons vanilla extract or almond You can omit it, but it is great with cherries!
• 2 cups sugar
• 3 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

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 fruit. We love using this Cherry Pitter to help speed up this process.

3. Measure fruit into sauce pan.
4. Add calcium water, lemon juice, cinnamon, nutmeg, and extract, and mix well.

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

6. 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.

7. 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.

Recipe Notes

• Try using this cherry pitter to quickly pit cherries. Watch this video to see how easy it is to use this cherry pitter.
• This recipe could be adapted to use a variety of fruits. Consider peach, nectarine, blackberry, blueberry, or a mixture of these.