Cherry Jam is the essence of summer in a jar, transforming plump, juicy cherries into a glossy spread bursting with tangy-sweet, vibrant flavor. Homemade cherry jam captures the rich color and luscious taste of ripe cherries, letting you savor that pure fruit bliss all year round. Whether you’re a jam-making newbie or a seasoned canner, this simple recipe delivers irresistible results with just a handful of pantry staples—no complicated steps, just pure, spoonable sunshine ready for toast, baking, or gifting.

Ingredients You’ll Need

Cherry Jam Ingredients:
- 4 cups fresh cherries, pitted and chopped
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 packet (1.75 ounces) fruit pectin

How to Make Cherry Jam

Step 1: Prepare Your Cherries

Start by giving your cherries a loving wash and removing the pits. Chop them for a rustic, chunky texture, or halve for a smoother finish—this step lets you customize your cherry jam to your own preferred style!

Step 2: Cook the Fruit Mixture

In a large saucepan, combine the chopped cherries, sugar, and lemon juice. Set the pan over medium heat, stirring often as the sugar dissolves and the cherries start to release their vibrant juices. After about 5 to 7 minutes, you’ll have a bubbling, fragrant mixture that smells just like a summer orchard.

Step 3: Mash or Blend to Desired Texture

Once your cherries are soft, grab a potato masher and gently mash for a chunkier jam, or reach for an immersion blender for a smoother spread. There’s no wrong answer—just aim for the texture that makes your breakfasts or bakes sing.

Step 4: Add Pectin and Boil

Stir in the packet of fruit pectin and crank up the heat to bring the mixture back up to a rolling boil. Keep stirring constantly for about 1 to 2 minutes—this is where the jam’s magic happens and it begins to thicken beautifully.

Step 5: Finish and Jar Your Jam

Take the saucepan off the heat, skim any foam from the surface, and ladle the hot cherry jam into sterilized jars. Leave about 1/4 inch of headspace to allow for expansion. Seal tightly, then process the jars in a boiling water bath for 10 minutes if you’re planning to store your jam long-term, or simply refrigerate for up to three weeks if you can’t wait to dig in!

How to Serve Cherry Jam

Garnishes

For a pop of color and a whisper of elegance, top your cherry jam with a few fresh cherry halves, a sprinkle of lemon zest, or even a couple of toasted almond slivers just before serving. These little extras turn a simple slice of toast into a special treat.

Side Dishes

Cherry jam shines solo, but it’s also sensational when served alongside a platter of soft cheeses—think brie or goat cheese—crisp crackers, or warm scones. It complements buttery breakfast pastries and brings a sweet sparkle to your favorite weekend brunch spread.

Creative Ways to Present

Jazz up your desserts by swirling cherry jam into yogurt parfaits, drizzling over vanilla ice cream, or spooning into thumbprint cookies. For a charming homemade gift, ladle jam into petite jars, add a handwritten label, and share the fruity joy with friends and family.

Make Ahead and Storage

Storing Leftovers

Any leftover cherry jam can be kept in the refrigerator for up to three weeks. Store in clean, airtight jars and always use a clean spoon to avoid introducing any unwanted flavors or bacteria.

Freezing

Cherry jam freezes beautifully! Pour cooled jam into freezable airtight containers, making sure to leave a bit of space for expansion. Freeze for up to six months, then defrost overnight in the fridge and enjoy that summer cherry flavor anytime you like.

Reheating

If you prefer warming your cherry jam for drizzling over desserts or pancakes, scoop out the needed amount and gently heat it in a small saucepan or microwave for just a few seconds. Be careful not to overheat so you keep that luscious, spreadable consistency.

FAQs

Can I use frozen cherries for cherry jam?

Absolutely! Frozen cherries work well in this recipe—just thaw and drain them first to remove excess liquid, then proceed as you would with fresh cherries.

How do I know when my jam has set?

The jam will visibly thicken as it boils, but you can test it by placing a small spoonful on a chilled plate: if it wrinkles when pushed, it’s ready! Remember, the jam will thicken slightly more as it cools.

Can I reduce the sugar in this recipe?

You can adjust the sugar a little according to your taste and the natural sweetness of your cherries, but reducing sugar too much might affect the jam’s ability to set and preserve correctly.

Is the pectin necessary?

Pectin helps achieve a classic, gelled cherry jam texture with less cooking time and a fresher fruit flavor. You can try making a pectin-free jam, but it may take longer to cook and set, and the consistency may be softer.

What’s the best way to sterilize my jars?

Wash jars and lids thoroughly with hot, soapy water, then submerge them in a pot of boiling water for 10 minutes. Let them dry on a clean towel just before filling with your homemade jam.

Final Thoughts

Making cherry jam is the kind of rewarding, joyful kitchen project you’ll want to repeat each summer—and then enjoy for months to come. Give it a try and you’ll capture sweet cherry sunshine in every spoonful, perfect for transforming everyday moments into something truly special.

Cherry Jam Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 cups 1x
Diet: Vegan, Gluten-Free

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Description

Learn how to make delicious cherry jam at home with this easy recipe. Perfect for spreading on toast or using in various recipes, this homemade cherry jam is bursting with sweet cherry flavor.

Ingredients

Scale

Cherry Jam Ingredients:

4 cups fresh cherries, pitted and chopped
2 cups granulated sugar
2 tablespoons lemon juice
1 packet (1.75 ounces) fruit pectin

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Instructions

Combine Ingredients: In a large saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until the mixture boils.
Mash Cherries: Mash cherries for desired texture.
Add Pectin: Stir in fruit pectin and return to a boil.
Ladle Into Jars: Ladle jam into sterilized jars.
Process or Refrigerate: Process in water bath for canning or refrigerate for short-term storage.