Cherry Jam
Bright, spoonable cherry jam made with fresh cherries, lemon juice, and optional pectin for a firmer set. Perfect for toast, yogurt, or baking.
Ingredients
- 4 cups fresh cherries pitted (about 1½ pounds)
- 2 cups granulated sugar adjust to taste
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract optional
- 1 tbsp cherry liqueur or kirsch optional
- 1,75 oz powdered pectin optional
- Pinch kosher salt
Instructions
- Wash and pit cherries. Combine cherries, sugar, and lemon juice in a bowl and let sit 20–30 minutes to draw out juices.
- Transfer mixture to a heavy-bottomed saucepan and simmer over medium heat. If using pectin, stir it in and follow packet directions. For no-pectin, simmer 20–30 minutes until thickened, mashing as desired.
- Spoon a bit onto a chilled plate; if it wrinkles when pushed, it’s ready. Remove from heat and stir in vanilla, liqueur, and salt.
- Ladle into sterilized jars leaving ¼-inch headspace. Process in a boiling water bath for 10 minutes for shelf stability, or refrigerate and use within 3–4 weeks.
Notes
- Adjust sugar based on cherry sweetness; lemon juice preserves color and brightens flavor.
- Frozen cherries work—thaw and drain first.
- For low-sugar jam, use a pectin formulated for reduced-sugar recipes and follow those instructions.
Nutrition
Calories: 50kcalCarbohydrates: 13gSodium: 1mgSugar: 12g
Tried this recipe?Let us know how it was!
