Homemade cherry jam  – quick and easy to make from either fresh or frozen cherries. You can make this jam with or without pectin. 

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Homemade  Cherry Jam

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Prep Time: 1 D 1 HR

Cook Time: 30 Min

Ingredients

– 1 kg 2 lbs pitted cherries, preferably ripe and sweet – 400-500 grams 1 lb white sugar – 1 tbsp lemon juice – 1 tsp vanilla extract — optional – 1 tbsp butter — optional – If using pectin — follow the directions on the package, this jam is fine without it

Step 1

 Remove pits from washed cherries. Chop all or half of them into small pieces, leave some whole if you’d like.

Step 2

Place cherries in a large, heavy bottomed pan. Add sugar on top and stir. Let them sit for 30 minutes to up to 3 hours.

Step 3

Turn the heat on and bring to a boil.

Step 4

Reduce heat to medium low. If the mixture is starting to foam, your can try to remove some of the foam with a spoon.

Step 5

 Place a plate in the freezer. (Optional for testing the jam).

Step 6

Cook for 20 minutes, the cherries will become soft and darken in color. Add the vanilla, butter and lemon juice.

Step 7

 It will thicken.

Step 8

Test the jam: Add a few drops of it to the cold plate. When you touch the cooled jam, it should wrinkle in your fingers, rather than stick or stay runny.

Step 9

Add the butter (optional).

Step 10

 Let the jam cool for 10 minutes, before you pour it into clean jars.

Step 11

 Don’t overfill the jars. Close the lids.

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