Cherry Black Pepper Jam

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I have been making this jam for many, many years and boy, is it good on a toasted sourdough turkey sandwiches with a bit of cream cheese (or 3 sandwiches if you are Griffen or Berlyn). I can’t say “YUUUMMM!” enough.   When I open a jar, I  know that  it will be gone faster than I can say “cherries!” 

We also make this same recipe with Strawberries as well. And man, that black pepper just adds a bit of kick perfect for a sweet and savory dish. 

I never make quite enough of this jam either to last until cherries are ripe the next year. 

INGREDIENTS: 

  • 4 cups of  pitted and stemmed cherries ( I buy mine in bulk from my local fruit lady in the fall. HI JESS! and they come in 5-gallon buckets, pre-pitted!)
  • 3 TBSP lemon juice
  • 4-1/2 TBSP Pectin
  • 2TBSP Fresh Cracked Black Pepper

Bring to a boil and then add

  • 6 cups sugar

Stir, Stir, Stir!!! And bring back to a rolling boil for 1 minute. 

Now, you can can add to your jars and can these bad boys for later use. Please follow all canning requirements to ensure safety. 


For where you have envy and selfish ambition, there you find disorder and every evil practice.


This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday
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