Homemade cherry jam



24 servings

30 mins


– 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

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

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.

3. Turn the heat on and bring to a boil.

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.

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

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

7. It will thicken.

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.

9. Add the butter (optional).

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

11. Don’t overfill the jars. Close the lids.

Homemade cherry jam  - quick and easy to make from either fresh or frozen cherries. You can make this jam with or without pectin. Serve over cheesecakes, crepes, pancakes or toast. 


Simple, Low-Carb and Keto recipes