This simple, soft set Cherry Jam is made with just 3 ingredients and no added pectin. It tastes out of this world good, no wonder it’s so popular!
Today I’m sharing my utterly delicious Cherry Jam recipe!
Ever since I made my first jar of jam a few years ago I became hooked on jam making and have gone on to win a couple of 1st prizes at our local parish show. So every summer I look forward to gluts of fruit that seem to come my way. Sometimes it’s from family and other times it’s a bargain find in the supermarket!
So the other day I came across trays of cherries for £4 whilst out shopping which I’ve never seen before. They’re usually £2 for a tiny punnet full. I snapped up a tray and knew that they were destined to be Cherry Jam (oh and we had a few for dessert)!
I’ve only ever had one attempt at cherry jam before which ended in disaster! I mixed cherries with apple and due to the high pectin level of the apple the jam was ready a lot sooner than I’d allowed for so I ended up with concrete jam.
It was meant to be my entry into the local Parish Show as I thought something a bit different would stand more of a chance of winning. So I ended up entering a spare jar of my One Punnet Strawberry Jam which went on to win 1st prize so it all ended well!
Well back to the Cherry Jam, I don’t believe in using jam sugar as I find it’s too easy to end up with a really stiff jam and I do like a soft set so I always use lemon juice (plus the rind sometimes) when extra pectin is needed.
I’m pleased to say my Cherry Jam turned out perfectly, not too stiff and not too runny, just a really good soft set with lots of delicious chunks of cherry.
My family all agreed and hubby was very pleased as Cherry Jam is his absolute favourite. I think I’ll have to see if there are any more trays of these cheap cherries as I can see this batch won’t last long!
Can you use frozen cherries?
As with any jam recipe you could make this cherry conserve with frozen cherries. Just heat them up with the sugar to slowly thaw. Fresh cherries will give the best result but using pitted cherries from the freezer if often more practical.
I do hope you give this quick and easy Cherry Jam a go if you find yourself with a glut of cherries! Don’t forget to tag @fabfood4all on social media if you do!
More summer jam recipes you might like:
- Quick & Easy Raspberry Jam
- Simple Blueberry Jam
- Rhubarb & Strawberry Jam
- Rhubarb & Gin Jam
- One Punnet Strawberry Jam
- Easy Grape Jam
- Peach & Apricot Jam
- Summer Fruits Jam
- Spiced Blackberry Jam
- Morello Cherry & Raspberry Jam
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Cherry Jam
Ingredients
- 750 g cherries
- 500 g granulated sugar
- Juice of 1 lemon mine produced a little over 3 tbsp
Instructions
Wash and pit all the cherries and cut three quarters of them in half, leaving the other quarter whole.
- Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.
- Use a potato masher to lightly crush the cherries and simmer gently until cooked (about 7 minutes).
- Add the sugar and heat through on very low until all the sugar has dissolved (running a wooden spoon around the pan will help you know as the sugar will scratch if still solid).
- Bring to a rolling boil and time for 10 minutes.
- Remove from the heat and drizzle a few drops of jam onto a chilled saucer.
- Place saucer into fridge for a minute and then run your finger through the jam, it's ready if it forms a crinkle and is tacky.
- If not quite ready boil for another couple of minutes at a time and re-test.
Once ready ladle into hot jars and place lids on immediately.
Allow to cool, then store in a cool dark place (will keep for years but best eaten in first year). Store in fridge once open.
- Makes 1.5 standard jars (600 mls).
Recipe Notes
Put 2 saucers in the freezer before you start.
Sterilise 1 x 500 ml and 1 x 250 ml jars or 3 x 250 ml jar by washing in hot soapy water or take straight from dishwasher, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
Niamh
made this as the jam for my homemade Bakewell tarts- i used cherries freshly picked from our two trees which are currently overflowing! It made a lovely jam which set perfectly and tastes wonderful. Thank you so much for the recipe, i’ll be sure to use it again!
Camilla
That’s wonderful Niamh, so glad you like the recipe and very envious of your cherry trees:-)
Marilyn
Made this as a first timer and it was delicious and the set was perfect. Thank you for sharing your recipr
Camilla
Awesome Marilyn, so glad your first attempt at making jam was successful. Do check out my other jams:-)
Marti
Hello I’m a first time jam maker and I have two questions my first one is can I use frozen cherries to make this? My second one is the waxed disc and cellophane what are they for and do I have to use them. Hopefully I’ll be able to make this lovely recipe!
Camilla
Hi Marti, I mention the use of frozen cherries in he text before the recipe. I have removed the bit about grease proof paper and cellophane is it’s a bit old school now, just stick with a lid.
Sharon parkin
Just made this jam. It’s absolutely delicious. As a first time jam maker. I’m very pleased with it. This will not be my last jam session. Thanks for the recipe.
Camilla
Fab Sharon, welcome to the world of jam making, so glad you like the recipe! Do try some of my many other jams & curds:-)
Sally Mooney
I followed your recipe exactly and my jam still didn’t set. It’s quite runny. Is that how it’s meant to be?
Your recipe was easy to follow and understand. So maybe I’m doing something wrong. Any tips would be gratefully received.
Many thanks
Sally
Camilla
Hi Sally, if you boiled the jam until it passed the crinkle test then you’re on the right track. This is a soft set jam but it shouldn’t be runny like compote. The weather is really hot right now which wouldn’t help. Try putting the jam in the fridge as this will help. If it’s as runny as compote then you can tip it back in a pan and carry on boiling until it passes the plate test., just wash and sterilise the jars again.
Sue
Should I use sweet cherries or tart?
Thanks, sue
Camilla
Hi Sue, I used sweet cherries, I’ve only ever come across frozen tart ones.
M
I’ve made using fresh sour morello cherries (90 % sugar to fruit) and it is still too sour. I’m going to try this recipe using sweeter eater-cherries instead as cherries are my absolute favorite fruit
Camilla
Sounds like a better plan!
Lyndsey Davies
Hello,
Can you tell me if the 750grams of cherries is before or after pitting? As you mention frozen ones too, which would already be pitted. I have already pitted my fresh cherries from my tree. So will I still need 750grams or reduce the quantity?
Camilla
Hi Lyndsey, the weight mentioned was including stones but it’s not really going to make a huge difference if you’ve already pitted them. You could just remove a few if you want to be more precise.
Becca
Hi, just wanted to know how long it will stay fresh before going bad? Thanks so much for a wonderful recipe! Will definitely try
Camilla
Hi Becca, jam will last many years, people have opened jars after 20 yrs that have been safe to eat. So I usually say it’s best eaten in the first year but provided you keep it in a cool, dark place (I keep mine in my garage in a cupboard off my kitchen) it will be happy for years). It won’t turn bad as in bacteria growing because of the sterilisation of the jars and filling them with hot jam then sealing with lids immediately. For jam that’s opened, keep it in the fridge and will keep for a good few months, I have jam from 2 years ago in my fridge that’s still OK. But I don’t think this cherry jam will have a chance to grow old as it’s too darn delicious LOL:-)
Janet Thomas
Can I use the sour cherries from my daughter’s tree. They are all ripe but very sour. Do I have to alter the recipe?
Camilla
Hi Janet, I haven’t tried this recipe with sour cherries but I think there is enough sugar for it to be OK or you could do a 1:1 weight ration of cherries to sugar just to be sure as I lowered this ratio taking into account the sweetness of the cherries. Let me know how you get on as I’m sure others would like to know too!
Sue
Hi Camilla,. Could you clarify the last ingredient line which I can’t understand! It says:
Juice of 1 lemon mine rendered a little over 3 tbsp
I’ve tried to guess but haven’t a clue about the rendering!
Thanks so much, Sue
Camilla
Hi Sue, sorry if I’ve confused you, you could swap the word rendered for “produced”.
Camilla
Hi Sue, sorry if I’ve confused you, you could swap the word rendered for “produced”, I’ll change it!
Laura
Made this yesterday with homegrown Morello cherries. Worked out an absolute treat! Thanks very much for the recipe. The first helping was stirred into my morning porridge and was delicious. I used 2/3 of the recipe to produce just 1 500ml jar. Used 3/4 of a very juicy lemon and boiled the jam for 15 mins. Perfect consistency for me 🙂
Camilla
Awesome Laura, so happy you like my Cherry Jam and oh so envious of your Morello cherry tree!