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cherry jam in a glass jar
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5 from 2 votes

Homemade cherry jam

Homemade cherry jam  - quick and easy to make from either fresh or frozen cherries. You can make this jam with or without pectin. Use a canning technique to preserve it for a few months or keep in the fridge for up to 3 weeks. Serve over cheesecakes, crepes, pancakes or toast. 
Prep Time1 day 1 hour
Cook Time30 minutes
Course: Dessert
Cuisine: American, bulgarian
Keyword: cherry jam
Servings: 24

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

Instructions

  • Remove pits from washed cherries. Chop all or half of them into small pieces, leave some whole if you’d like.
  • 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.
  • Turn the heat on and bring to a boil.
  • Reduce heat to medium low. If the mixture is starting to foam, your can try to remove some of the foam with a spoon.
  • Place a plate in the freezer. (Optional for testing the jam).
  • Cook for 20 minutes, the cherries will become soft and darken in color. Add the vanilla, butter and lemon juice.
  • It will thicken.
  • 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.
  • Add the butter (optional).
  • Let the jam cool for 10 minutes, before you pour it into clean jars.
  • Don’t overfill the jars. Close the lids.

Notes

  • Makes 4 (375 gram) jars
If using pectin - mix 1 tbsp of it with 2 tbsp sugar. Add to the jam at the end. Cook for 2 additional minutes.
After 15 minutes of boil, add the pectin mixed with sugar. Stir. Cook for 5 more minutes.
The canning jars and lids should be perfectly clean, washed with hot water. Boil for 10-20 minutes to sterilize the jars and lids, then dry on a clean towel.
Use a sterilizer if you’d like to (recommended).
Sterilization of the filled jars:
Bring a large pot of water to a boil. (Make sure it is taller than the actual jars, so you have room to cover them in water and allow boiling).
Drop the jars into the boiling water using a wire rack.
Boil for 15 minutes. Take the jars out. Keep in a cool and dry place for up to 6 months.

Nutrition

Calories: 96kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 93mg | Fiber: 1g | Sugar: 22g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg