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Cherry Berry Jam - Reduced Sugar - Jam Maker

Print Makes about 4 (240 mL) Preserving Jars
Fresh, homemade jam is now easier and more delicious than ever. Enjoy these new Ball® FreshTECH Automatic Jam & Jelly Maker recipes, inspired by you! Delight your friends and family with a jar full of one of these tasty treats (or even the Jam Maker!).

Cook Time: 30 Minutes

Level of Ease:


Preserving Method:

Automatic Jam & Jelly Maker

You Will Need:

  • 475 grams crushed sweet cherries (about 1 lb)
  • 175 grams crushed strawberries (about one 1-lb container)
  • 175 grams crushed raspberries (about 1/3 lb or one 6-oz container)
  • 3 Tbsp Ball® Jam Setting Mix with Pectin
  • 2 Tbsp bottled lemon juice
  • 1/2 tsp butter or margarine
  • 455 grams granulated sugar


  1. WASH, stem and pit cherries. Wash berries. Remove stems and hulls from strawberries. Coarsely chop cherries using kitchen scissors or chef’s knife, and then crush with a potato masher. Crush berries. Measure required quantity of crushed cherries and berries. Measure remaining ingredients for your recipe; set aside.
  2. SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed cherries and berries evenly over pectin. Pour lemon juice over cherry berry mixture. Add butter/margarine to help reduce foaming.
  3. PRESS jam button – the cook time will automatically default to 21 minutes. Press enter. WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot.
  4. THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.
  5. REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam. 
  6. PRESERVE jelly immediately, either by refrigeration or freezing methods listed here.  

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