There’s nothing quite like the sweet, tangy taste of homemade cherry jam spread on warm toast or swirled into yogurt. Or you could even make these delicious cookies, Lintzer Cookies using your very own homemade Cherry jam.
Making cherry jam at home is easier than you think, and the results are far superior to store-bought versions. Plus, it’s a fantastic way to preserve fresh cherries when they’re in season!
Why Make Homemade Cherry Jam?
Before we dive into the recipe, let’s talk about why homemade cherry jam is worth the effort:
Fresher Taste – Store-bought jams often contain preservatives and artificial flavors, but homemade jam bursts with natural fruit flavor.
Customizable Sweetness – You control the sugar content, making it healthier if desired.
Great for Gifting – A jar of homemade cherry jam makes a thoughtful, handmade gift.
Preserves Seasonal Fruit – Enjoy the taste of summer cherries all year round!
Expert Tips for Perfect Cherry Jam
- Use Ripe Cherries – The sweeter the cherries, the better the jam. Overripe cherries work well too!
- Don’t Overcook – Cooking too long can make the jam too thick or caramelized.
- Sterilize Jars Properly – Clean jars with hot, soapy water and boil them for 10 minutes before filling.
- Adjust Sugar Carefully – Sugar helps with preservation and thickening, so reducing it too much may affect texture.
FAQs About Cherry Jam
How long does homemade cherry jam last?
If properly canned and sealed, cherry jam can last up to a year in a cool, dark place. Once opened, refrigerate and use within 3 weeks.
Can I make cherry jam without pectin?
Yes! You can make jam without pectin by cooking it longer to thicken naturally, but the texture may be softer.
What if my jam is too runny?
If your jam doesn’t set, you can reheat it with a little more pectin or lemon juice and cook it down further.
Can I use frozen cherries?
Absolutely! Just thaw and drain excess liquid before cooking.
Now, let’s get started!
Cherry Jam
Ingredients:
4 cups pitted cherries (fresh or frozen)
3 cups granulated sugar (adjust to taste – See note)
2 tablespoons lemon juice (for brightness and pectin activation)
1 packet (1.75 oz) powdered pectin (helps thicken the jam)
Note: If you prefer a low-sugar version, you can reduce the sugar, but the jam may be less thick.
Directions:
1. Prepare the Cherries
First, wash and pit the cherries. You can use a cherry pitter or carefully slice them in half to remove the pits. If you prefer a smoother jam, you can lightly mash the cherries with a potato masher.
Tip: If using frozen cherries, thaw them first and drain excess liquid to avoid a runny jam.
2. Combine Ingredients
In a large, heavy-bottomed pot, combine the cherries, sugar, and lemon juice. Stir well and let the mixture sit for about 10 minutes to allow the sugar to dissolve slightly.
3. Cook the Jam
Place the pot over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent sticking. Once boiling, add the pectin and stir until fully dissolved.
Tip: Use a wide pot to help the jam cook faster and reduce splattering.
4. Simmer Until Thickened
Continue cooking the jam at a low boil for about 20-30 minutes, stirring occasionally. The jam is ready when it thickens and coats the back of a spoon.
Pro Tip: To test the consistency, place a small spoonful on a chilled plate. If it wrinkles when pushed with a finger, it’s done!
5. Jar and Store
Ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace. Seal with lids and process in a water bath for 10 minutes to ensure shelf stability. Alternatively, you can store the jam in the fridge for up to 3 weeks or freeze it for longer storage.
Enjoy!
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