Chef Tess' Low Sugar Cherry Chipotle Jam

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4 cup sweet cherries, finely chopped (about 3 lb)

1 cup unsweetened white grape juice

1Tbsp chipotle peppers* in sauce, chopped fine

3 Tbsp Ball® ReaiFruit® Low or No-Sugar Needed Pectin


Get a boiling water canner ready as well as jars and lids in simmering water (don't boil). Have rings on hand.

In a large 2 gallon saucepan, combine cherries, juice and chipotle peppers. Gradually add the pectin. Bring to a full rolling boil and cook 1 minute Remove from heat. Carefully remove any foam from the surface of the jam with a slotted spoon. Pour jam into hot jars, allowing ¼ inch headspace. Make sure there are not any air bubbles. Wipe the rim with a clean cloth. Top with hot lids and tighten with bands. Transfer to a boiling water canner and process 10 minutes, always adjusting for altitude as needed. Remove the hot jars from the water and place on a clean towel to cool.

Yield: 6 half pints

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