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As soon as cherries hit their peak, I look forward to making a big batch of cherry jam to tuck away in the pantry. There is something genuinely satisfying about cracking open a jar in the middle of winter and spreading it over warm toast or a stack of pancakes.
This recipe requires just three simple steps, and you will have plenty of jam to share and store through the year. I prefer to use liquid pectin for a reliably soft, spreadable set, but I have also included a no-pectin method for anyone who prefers to skip it.
If you love preserving fruit at home, you might also enjoy my apricot jam, peach jam, and plum jam, which all follow a similar simple process.
Cherry jam ingredients
- Sweet cherries: Fresh is ideal during peak season, but frozen pitted cherries work well too. Tart or sour cherries can also be used; just omit the lemon juice if you go that route.
- Granulated sugar: Sugar sweetens the jam and helps it set and preserve. Do not substitute with alternative sweeteners, as the sugar ratio is important for both texture and shelf life.
- Bottled lemon juice: Adds a touch of brightness and helps with the set. Bottled lemon juice has a consistent acidity level, which matters for safe canning. Omit if using sour or tart cherries.
- Liquid pectin: Gives the jam a soft, spreadable set without a long cook time. Add it only after the jam reaches a full rolling boil. See the notes below if you prefer powdered pectin or want to make this without pectin.
See printable recipe card below for the full ingredients list and quantities.
How to make cherry jam
Start by preparing your canning equipment. Set up your boiling water canner and sterilize your jars and lids according to standard canning guidelines. Having everything ready before the jam is done makes the filling process smooth and safe.
Next, wash, stem, and pit the cherries. Chop them roughly by hand or pulse briefly in a food processor. You want small, uniform pieces rather than a puree. Finely chopped cherries help the pectin distribute evenly throughout the jam, which gives you a better set.
1. Pit the cherries
2. Roughtly chopAdd the chopped cherries, lemon juice, and sugar to a large, wide preserving pan or heavy-bottomed pot. Stir everything together well, then set the pan over medium heat. Stir frequently until the sugar has completely dissolved and the mixture looks glossy and syrupy. This takes several minutes, and you will see the cherries begin to release their juices and turn the mixture a deep ruby red.
At this point, you can skim off any foam that has formed on the surface using a spoon. As well, if you want your jam to have a very fine texture, you can mash the cherry pieces with a potato masher. I love mine to have a bit of texture with a few pieces of cherries, so I omit this step.
Increase the heat and bring the jam to a full rolling boil, stirring constantly. A full rolling boil is one that cannot be stirred down, even when you stir vigorously. Once you reach that point, stir in the liquid pectin all at once and immediately return the jam to a full rolling boil. Boil hard for exactly one minute, stirring constantly throughout.
3. Mix cherries and sugar
5. Skim off the foam
4. Bring to a boil
6. Add liquid pectinRemove the pan from the heat. If you want to check the set, drop a small spoonful onto a chilled plate, let it cool for 30 to 60 seconds, then push it gently with your finger. If it wrinkles slightly and holds its shape, the jam is ready.
Ladle the hot jam into hot sterilized jars, leaving a quarter-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, apply the lids, and screw on the bands until fingertip tight. Process the jars in a boiling water bath for 10 minutes, adjusting for altitude if needed. Remove the jars and let them cool undisturbed on a towel for 12 to 24 hours before checking the seals. You should hear the satisfying pop of each lid sealing as the jars cool.
7. Ladle into jars
9. Water bath can
8. Close the lids
10. Rest the jarsServing suggestions
This cherry jam is delicious spread over a thick slice of fresh crusty bread. It also pairs beautifully with a stack of protein pancakes or sheet pan pancakes on a weekend morning. Try it swirled into yogurt, spooned over vanilla ice cream, or served alongside a cheese board for a quick and impressive spread.
Storage and shelf life
- Pantry: Properly sealed and processed jars can be stored in a cool, dark place for up to 1 year.
- Fridge: Once a jar is opened, refrigerate it and use it within 3 months.
- Freezer: Unsealed or unprocessed jars can be frozen for up to 6 months. Leave headspace in the jar to allow for expansion.
FAQs
Yes. Frozen pitted cherries work well and are often more convenient. Thaw them first, drain any excess liquid, then finely chop and proceed with the recipe as written.
Yes. Omit the liquid pectin and follow the same method, but continue boiling the jam until it reaches 220º F (104º C) at sea level. This will take considerably longer than the pectin version. Use the cold plate test to confirm the set before filling the jars. Start testing after 20 minutes of cooking and check a few times as necessary.
Yes, however, the steps differ a bit. Do not add powdered pectin at the end, as it needs to cook together with the fruit. So, whisk it into the chopped cherries before adding the sugar, then follow the manufacturer’s directions for the amount to use.
With liquid pectin, the most common cause is not reaching a true full rolling boil before adding the pectin, or not boiling for the full one minute afterward. If the jam is too loose after cooling, you can re-process it: return it to the pot, bring it back to a full rolling boil, add a small amount of fresh pectin, boil for one minute, and re-jar. Alternatively, use it as a cherry sauce or topping.
More homemade drinks and preserves to try
If you enjoyed making this cherry jam, here are a few more recipes you might love.
If you made this cherry jam recipe, please leave a rating and a quick comment. Your feedback supports the blog and helps other readers.
Cherry Jam
Equipment
- 8 Canning jars (8 oz) (250 ml)
- Ladle
Ingredients
For the jam
- 4 cups sweet cherries pitted & finely chopped (from about 2.25-2.5 pounds of whole cherries before pitting)
- 6 cups granulated white sugar
- 2 tablespoons bottled lemon juice omit if using sour or tart cherries
- 4.5 fl oz liquid pectin see notes for powdered pectin or no-pectin method
Instructions
- Prepare a boiling water canner. Wash and sterilize the jars and lids according to standard canning guidelines.
- Wash, stem, and pit the cherries. Finely chop them by hand or pulse briefly in a food processor.
- Add the chopped cherries, lemon juice (if using), and sugar to a large, wide preserving pan or heavy-bottomed pot. Stir well to combine.
- Place the pan over medium heat, stirring frequently until the sugar has completely dissolved and the mixture looks glossy and syrupy.Skim off the foam as it forms.
- Increase the heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.
- Stir in the liquid pectin all at once and immediately return the jam to a full rolling boil. Boil vigorously for exactly 1 minute, stirring constantly.
- Remove the pan from the heat.If desired, test the set by placing a small spoonful onto a chilled plate. Let it cool for 30 to 60 seconds, then push it gently with your finger. If it wrinkles slightly and holds its shape, it is ready.
- Ladle the hot jam into hot sterilized jars, leaving 0.25-inch (6 mm) headspace. Wipe the rims clean, apply the lids, and screw on the bands until fingertip tight.
- Process the jars in a boiling water bath for 10 minutes, adjusting for altitude if necessary. Remove the jars and allow them to cool undisturbed for 12 to 24 hours before checking the seals.
Notes
- Sweet vs. sour cherries: If using sweet cherries, add the lemon juice as written. If using sour or tart cherries, omit the lemon juice.
- Liquid pectin: Using 4.5 fl oz of liquid pectin produces a softer, more spreadable jam than using larger amounts. Add liquid pectin only after the jam has reached a full rolling boil, then boil for exactly 1 minute.
- Powdered pectin: Do not add powdered pectin at the end. Instead, whisk it into the chopped cherries before adding the sugar, then follow the manufacturer’s directions for the amount to use.
- No-pectin method: Omit the pectin entirely. Follow the same method but continue boiling until the jam reaches 220º F (104º C) at sea level. This will take considerably longer. Always use the cold plate test to check for doneness before filling the jars.
- Storage: Properly processed and sealed jars can be stored in a cool, dark place for up to 1 year. Refrigerate after opening and use within 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
