Small Batch Cherry Jam (Print-Friendly Format)
Thick, sweet cherry preserve using fresh or frozen cherries, lemon, and sugar—no added pectin required.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
400 g halved and pitted sweet cherries, fresh or frozen
02 -
200 g granulated sugar
03 -
30 ml freshly squeezed lemon juice
# How to Make It:
01 -
Place the halved and pitted sweet cherries, granulated sugar, and lemon juice into a medium-sized pot.
02 -
Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved completely and the syrup turns a deep red, about 5 minutes if using fresh cherries or 10 minutes if using frozen.
03 -
Increase to medium heat and bring the mixture to a vigorous boil that cannot be stirred down. Continue cooking for 8–10 minutes, until the mixture thickens and reaches 105°C. Test the texture by placing a few drops on a chilled plate; if the jam runs when tilted, cook for an additional minute and retest. Once the jam holds in place, proceed to the next step.
04 -
Remove the pot from heat. Use an immersion blender, ensuring the head remains fully submerged, and blend in short bursts until large cherry pieces are broken down and the jam reaches the preferred consistency.
05 -
Transfer the hot cherry jam into sterilized jars, seal tightly, and refrigerate. Allow the jam to cool and thicken overnight for optimal texture.
# Extra Tips:
01 -
For best results, use finely chopped cherries or blend after cooking to promote proper setting without pectin.
02 -
Jam will expand while boiling; use a pot larger than expected to prevent overflow.
03 -
Opened jars can be refrigerated for up to three months or frozen unopened for up to one year.
04 -
Consult reputable canning guidelines for safe long-term storage.