Small Batch Sweet Cherry Vanilla Jam

This recipe was made using the new Ball Jam & Jelly Maker available at freshpreserving.com but also may be made using standard jam practices. Instructions for both methods are included.

Prepare and sterilize 4 pint-sized canning jars, lids and rings according to standard safe canning practices.

Both methods: Measure 2 2/3 cups of frozen or fresh pitted cherries into a large bowl. Crush them using a potato masher or the bottom of a heavy glass. Set aside.

Measure sugar and set aside.

Jam & Jelly Maker method: Sprinkle pectin evenly over the bottom of the jam maker. Add cherries, lemon juice and butter to the jam maker. Cut the vanilla bean in half lengthwise then scrape out the seeds. Add vanilla bean seeds and pods to the jam maker.

Press the enter button on the jam maker. When the jam maker issues four beeps add sugar and cover with the lid. Jam will cook for about 21 minutes in the jam and jelly maker. Once the jam is done cooking remove the vanilla pod. Fill jars accordingly and process in a hot water bath according to standard safe canning practices.

For standard jam making: Add fruit, vanilla pod and seeds and lemon juice to a heavy pot over medium high heat. Stir in pectin and add butter to cut back on foaming. Bring mixture to a full boil. Add sugar. Stir to dissolve sugar and bring to a full rolling boil. Cook 1 minute. Remove pot from stove and remove vanilla pod. Fill sterilized jars and process in a hot water bath according to safe canning practices.

Recipe makes 4 pints.

Recipe adapted from the Ball Fresh Preserving Jam Maker Sweet Cherry Jam recipe at freshpreserving.com.