Description

This small batch cherry jam recipe yields a sweet, vibrant, and fresh homemade preserve using fresh or frozen sweet cherries. Easy to make on the stovetop, it involves cooking cherries with sugar and lemon juice into a thick, luscious jam, perfect for spreading on toast or adding to desserts. The recipe makes about 14 servings and is ideal for those who want to preserve cherries without making a large quantity.

Ingredients

Scale

Jam Ingredients

2½ cups (400 g) halved and pitted sweet cherries, fresh or frozen
1 cup (200 g) granulated sugar
2 Tablespoons (30 ml) lemon juice, from about one lemon

Cook Mode Prevent your screen from going dark

Instructions

Combine Ingredients: In a medium pot, add the prepared cherries, sugar, and lemon juice, ensuring all ingredients are well mixed before cooking.
Heat and Dissolve Sugar: Place the pot over medium heat and stir occasionally until the sugar completely dissolves and the syrup turns a dark red color. This step takes about 5 minutes for fresh cherries, or about 10 minutes if using frozen cherries.
Boil and Thicken: Increase the heat to bring the mixture to a rolling boil that cannot be stirred down. Let it boil for 8 to 10 minutes, stirring as needed, until the jam thickens and reaches 220°F (105°C). Test by dropping a bit on a cold plate—if it spreads too much, continue cooking and test again. Once it holds its shape, the jam is ready.
Blend the Jam: Remove the pot from heat and use an immersion blender to gently break up the cherry pieces. Blend in short bursts just enough to eliminate large chunks, tilting the pot to keep the blender head submerged if necessary.
Jar and Chill: Pour the hot cherry jam into clean jars, seal tightly, and refrigerate. The jam will thicken further as it cools. For best flavor and texture, let it set overnight before serving.

Notes

Use ripe, sweet cherries for the best flavor; tart cherries can be used but may require adjusting the sugar.
If you do not have an immersion blender, you can mash the cherries with a potato masher for a chunkier texture.
This recipe does not require pectin, relying on natural fruit pectin and cooking time to thicken.
Store refrigerated jam in sealed jars and consume within 2 to 3 weeks.
To preserve longer, consider sterilizing jars and processing the jam using proper canning procedures (not covered in this recipe).