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!
The Evolution of this Simple 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.
Hence, 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.
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 stiff jam and I like a soft set. Hence 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 good soft set with lots of delicious chunks of cherry.
My family agreed and hubby was very pleased as Cherry Jam is his favourite.
I think I’ll have to see if there are more trays of these cheap cherries as this batch won’t last long!
Can you use frozen cherries?
As with any jam recipe, you can make this cherry conserve with frozen cherries. Just heat them with the sugar to slowly thaw.
Fresh cherries will give the best result but using pitted cherries from the freezer is often more practical.
Why are there no cup measurements in this recipe?
You cannot accurately convert a weight to a volume, especially for things like fruit that come in differing sizes.
Hence I won’t give out inaccurate information that could lead to failure. The best option is to buy an inexpensive set of digital scales which cost around $6 on Amazon when I last looked.
Can you Can (Water Bath) this Cherry Jam?
It’s not something we do to jam in the UK as botulism is not an issue here. You can by all means can (water bath) this jam but you would need to refer to your jar manufacturer’s instructions as it’s an area I know nothing about.
Storage & Best Before
This cherry jam is at its best in the first 12 months but will be safe for many years as the sugar acts as a preservative. Just store it in a cool, dark, dry place.
I keep mine in a cupboard in my garage.
How Long Will Cherry Jam Keep Once Opened?
Once opened you should store Cherry Jam in the fridge where it will keep for several months or longer. Just be sure to use a clean spoon to dispense and not a buttery knife to avoid contamination.
More Summer Jam Recipe
Once you’ve made my Cherry Jam you should also try these summer jam recipes!
- Quick & Easy Raspberry Jam
- Easy Seedless Blackberry Jam – Prize Winning
- Watermelon Jam – 2 ways
- Simple Blueberry Jam
- Rhubarb & Strawberry Jam
- Rhubarb & Gin Jam
- One Punnet Strawberry Jam – Prize Winning
- Easy Grape Jam
- Peach & Apricot Jam – Prize Winning
- Summer Fruits Jam
- Spiced Blackberry Jam
- Morello Cherry & Raspberry Jam
I’m sure you’ll love my easy Cherry Jam recipe which is perfect for a glut of cherries.
If you’re not convinced, check out all the lovely feedback from readers in the comments section below!
Pin for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Cherry Jam
Equipment
- 1 Digital scale
- 1 preserving pan or similar deep sided pan
- 1 cherry pitter
- 1 Lemon squeezer
- 1 jam funnel
- 1 ladle
- 2 jam jars
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).
Notes
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.
Kiama
I haven’t made this jam recipe yet, but I just made the grape jam recipe last weekend. Oh my goodness! So, so good! I have never made jellies or jams in my entire life and that recipe was just so easy. I’m going to try this recipe for the cherry jam very soon.
Camilla
That’s so wonderful to hear Kiama, it’s never too late to start jam/jelly making:-) I look forward to hearing what you think of the Cherry Jam.
HTK
Could you please give the pitted weight of the cherries as well? Thank you!
Camilla
Hi Henrike, I would guess that the cherry stones would weight about 30 grams so that would equal 720g of cherries.
Anne Holt
Just made this with my excess Morrello Cherries adjusted for 2kg of fruit … came out perfectly, lovely soft gel. Thank you for this awesome recipe x
Camilla
Aaw, thank you so much Anne, so very happy that you like the recipe:-)
Vanessa
You say that botulism is not an issue in the UK. Can you please elaborate on that? You are claiming that your country is void of this bacteria, specifically in homemade canned goods, which is where it is commonly found.
Camilla
Hi Vanessa, I can’t see the comment but there’s never been a case of botulism in jam in the UK, see Table 3. Otherwise we would have been warned by the Food Standards Agency not to use our usual method of making jam as outlined in all my recipes. I would never tell anyone else how to make jam in their kitchen and it’s for my readers to do what they prefer/think best. https://acmsf.food.gov.uk/Epidemiology
LMSmith
I don’t think botulism has been found in ANY jam, FYI, because it only grows in low-acid environments; fruit is usually way too high in acid to be a culture for botulism. I’m sure the UK has had cases in things like poorly canned meats or low acid veg. I water bath my jam because it just makes it more shelf stable.
Scott C. Jones
“This report provides a brief review of C. botulinum and food-borne botulism as well as descriptions of the six episodes (33 cases with three deaths) of this disease that occurred in the United Kingdom between 1989 and 2005”
https://academic.oup.com/jpubhealth/article/28/4/337/1622732#
Camilla
Thank you Scott, as I said, no cases related to jam making.
julieta brañes vidal
botulism is in the UK but very rare, the desease is rare in general. There are 3 types 1) contracted by contact with open wound. 2) In lactancy by eating spores mainly in honey. 3) By eating contaminated food, the importance of it is that to contract this disease you need an alteration in your digestive tract that acts as an open wound to get it like chron, intestinal surgery, etc. It’s mostly associated with homemade caned food, mainly non acidic foods but still 10% of cases are store caned foods, by boiling the glass containers and tops for at least 15 minutes you kill the bacteria and by closing it while still hot it seals hermetically.
Greg
Hi. I want to make a smaller batch, just a couple of jars. Can I treat this like refrigerator jam and just throw it in the fridge after it cools? Thanks.
Camilla
Hi Greg, even if I’m just making 1 jar of jam I still sterilise my jar. Am I right in assuming you want to cut out that step? Personally, I wouldn’t as why risk expensive ingredients spoiling for the sake of a little effort. It’s totally your call though.
Greg
Thanks for replying.
I will sterilize the jars. I just don’t plan on storing these longterm in a pantry; they will go straight into the fridge.
Camilla
My fridge is also so crammed, you can keep one in the fridge and one in a cool, dark, dry place until you’re ready to enjoy. Again, your call:-) Enjoy the jam:-)
Anna
Can you double or triple the recipe fir the cherry jam
Camilla
Hi Anna, if you look at the comments people have tried doing this with varying success or just given up when the jam didn’t set. I would only double or triple if you have a digital thermometer to guide you and bear in mind it could take up to 30 minutes to reach setting point as one reader said. One reader advised just making several small batches which I think I would do.
Chef Jennifer Draper
Botulism is present everywhere and you must water bath all canning. Yes sugar acts as a preservative but it is the Ph level that dictates safety (hence the addition of lemon juice) and you mush boil in a waterbath. Please refer to any safe canning website or a safe canning book. Any website for mason style jars will tell you this and warn you and they make the jars! You won’t always get Botulism in jars, but if you do, it can kill and it is odourless. Don’t take risks please. Your method must be stored in a fridge.
Camilla
Hi Jennifer, I never dictate what other people should do in their kitchens and respect others educated choices. Here in the UK I can assure you that there has never been a case of botulism poisoning from a jar of jam or any fruit related jar. This is how we preserve jam and it is safe and shelf stable. Here is an article which has a table showing the various food products which range from pate to pork where botulism has occurred: https://academic.oup.com/jpubhealth/article/28/4/337/1622732
Frank
Can less sugar be used? I’m type II diabete but would like to try your recipe.
Thanks Frank
Camilla
Hi Frank, the usual ratio for jam and fruit is 1/1 so I’ve already reduced it but you could perhaps take off another 50g. I’m not diabetic that I know of but have given up processed sugar for the most part as was disturbing my sleep etc. I now follow The Glucose Godess’ advice and before anything sugary/carby I drink a glass of water with 1 tbsp of apple cider vinegar in it which lovers the glucose spike and exercising eg walking afterwards also helps. There’s info on Diabetes website about this too.
Frank
Thanks for the quick reply. Made 2 batches this weekend. One per your original recipe , and the 2nd with 50gm less refined white sugar. They both came out delicious.
Next I’m going to drop 100gm. Also will quarter half the batch and half the remaining.
Note I cooked the 2nd batch until three drops fell off a horizontal spoon at the same time. (Grandma trick) about 15 mins.
Thanks again, going to try your recipe with apricots next. cheers
Camilla
Great Frank, sounds like a plan. Oh yes the drip test, I sometimes mention it and filmed it for TikTok recently when making my Rhubarb & Ginger Jam. I say it’s ready when the last drip just hangs on to the spoon:-)
JB
Did you know you can substitute sugar for chia seeds for no sugar
Camilla
I made raspberry chia seed jam once and it also involves sweeteners not just chia seeds. It tasted of sweeteners which I usually avoid like the plague but a brand sent them to me so I tried them out, never again.
Anne
I’ve made 8 batches of this jam in the last two days! It has worked every time for me. I think it’s best to do a single batch at a time because the batch I doubled took much more time to boil down. I live in the US and had to do a water bath afterwards which I did for 10 minutes and that sealed my jars perfectly. Love how amazing it turns o it every time.
Camilla
That’s so wonderful to hear Anne and thank you so much for sharing your canning information as that’s something I can never give as just not something we do to jam in the UK but totally understand that others prefer to water bath:-)
Chelsea Powrie
How long for a water bath after putting the lids on, in order to seal for shelf-stability?
Camilla
Hi Chelsea, we don’t water bath jam in the UK so I’m afraid you’d have to follow the instructions from the manufacturer of your jars if that’s your preferred way of preserving. In the UK this is all we do and the jars are shelf stable.
Gary P
Camilla – I feel blessed to have stumbled across your blog. As you know, tons of jam making resources out there, but so many falter because they don’t check their recipes / instructions. The gem that you served up was cooking this jam at a low heat….that solved so many of my previous “Jam chemistry” challenges….Patience :). As I adore cherries, it had to be this Camilla’s Cherry Jam. I followed your instructions and the useful comments feedback and the cherry jam turned out perfectly….first crunch of sunflower seed toast (this morning) with lashings of melting hot salted butter this morning…overlooking my Live Oak Valley and dried river bed (below my pool) here in the heart of Texas…..bliss. You energized me further, so much so that I made my 2nd batch of Camilla’s Cherry Jam today (25/6/23). The only modification I made on round #2 was to take the rolling boil to 14 mins….a full 4 more mins., on your 10 minute directions. Proof will be in the cherry jam tomorrow morning. As you offer so many other great jams, my next one can only be your prize winning combo using Texas Peaches and Californian Apricots. Thanks again, I am in love with how incredibly straight forward your instructions are. Keep at it…..In Cherry Jam Heaven
Camilla
Wow Gary, high praise indeed, thank you so much. So glad that you appreciate my thorough instructions and good luck with the Peach & Apricot Jam:-) You’ll have to let me know how you get on with that one too!
Francis McDowell
I’m sorry you leave unsterilized jars of jam in your garage for 12 months because “botulism isn’t an issue here”?
Camilla
All my jars are sterilised so I’m a tad confused by your comment. Perhaps re-read the recipe as I tell readers to sterilise jars in each and every jam recipe and when a reader asks if they can skip this step I tell them no. Plus I keep my jams in my garage for a few years sometimes, I find this more agreeable with the dark fruits as red fruit jams tend to fade in colour despite being in the dark.
Jet Chan
Made mine soaked in triple sec like the previous comment suggested (couldnt find amaretto) and it was awesome. The boiling takes the alcohol away but leave the orangey note.
This recipe is really easy to clean up too.
Camilla
Sounds amazing Jet, so glad you made the recipe your own:-)
Jeannie Muller
Love the sound of this easy jam recipe, is the weight of cherries before or after pitting. Thanks
Camilla
Hi Jeannie, it’s the whole cherry weight, the first step talks about pitting the cherries:-)
Becky W
I just made this recipe, with frozen pitted cherries, and I weighed 750g not realizing I maybe should’ve added a few more to compensate for the pits?
It turned out amazing!!
Camilla
That’s fine Becky, if anything you would have needed a few less cherries as it was 750 grams of cherries that you then pit, but as you saw it made no difference to the recipe. So glad you like the recipe:-)
Pam
Help, I made the recepie, doubled it, accurately measured. It wouldn’t really go very tacky or crack. I boiled it an extra 5 minutes and tested each time 3 more times, then gave up and bottled. Fingers crossed it will be okay. What do you suggest I can do to help? Perhaps add the lemons after I squeeze just for the first part of cooking the cherries?
Camilla
Hi Pam if you’re doubling the recipe then you’re most likely going to need to double the boiling time as you need to boil off excess moisture to get to setting stage. If going off piste with any of my jam recipes then it’s best to get the help of a digital thermometer which should reach a temperature of 104 – 105.5 C. You can tip your jam back into a pan and boil it until it reaches setting point. Sounds like another 5 mins at least was needed but could be more.
Tanya
Made this jam with cherries soaked in amaretto for 24 hrs. The results were amazing cant wait to make more. Thanks for the recipe.
Camilla
That sounds like an amazing combination, so glad you like the recipe:-)
Marcus
Hey Camilla – first time jam maker + person using a mason jars.
If you follow the steps above to “sterilize” the jars (in the oven, boiled lids, added jam as soon as done, then sealed), the jam will “keep”?
I grew up in a house where my folks canned things in a pot of boiling water, and I don’t have a pot deep enough to submerge my jar. Not sure if it’s required or not – If I follow your steps exactly it will remain sealed and taste good down the road?
Camilla
Hi Marcus, great to see you here! All my jams are “shelf stable” and will last years but at their best within the first 12 months. This is how we make jam in the UK but some people live in areas of the world where botulism is a concern so they can or water bath their jams. So it’s not something I know about as it’s not a concern here. I’m in many jam facebook groups and some Americans will only use “safe canning methods” and others are happy to make jam like Europeans do.
Steph
I’ve never really made jam before, but had a box of free cherries and wouldn’t be able to eat them all so tried this recipe. I added a few frozen raspberries that I had in the freezer to make up the weights so I could follow the recipe exactly and it turned out absolutely perfect! I did have to running boil it for about 20 mins, but the result was the perfect consistency for me – and the perfect amount of sweetness! Thank you for sharing! I will deffo be making more!
Camilla
So glad you liked the recipe. The addition of raspberries would have most likely added to the liquid content or you cherries may have been juicier. All fruits vary in their water content so timings are just a rough guide to build on.
Karen
Thank you for sharing your recipe Camilla. Have just made the jam and it tastes gorgeous. We have an abundance of cherries on our tree this year … it’s even too many for the birds…so your recipe came in handy. All I need now is a scone recipe!
Camilla
Wow, that is lucky, I don’t think I’ve had one cherry from our tree this year and it produces yellowy/pink cherries that are not good in jam as I had a little experiment with a few one year. So glad you like the recipe:-)
Alison D
Just had a go at this cherry jam using some locally foraged sweet cherries. I needed to return to the boil twice before it crinkled on the saucer but I tasted that bit and it was delicious. I got 1 full 600ml kilner jar from the recipe. Can’t wait to try on toast when it cools!
Camilla
Excellent Alison, so glad you like the recipe:-)
Margaret
Made fantastic jam ,my cherries are sweet so I reduced sugar .Thank you for this recipe.
Camilla
Awesome, so glad you like the recipe Margaret:-)
Cat
Used this recipe with some locally foraged Mazzards.. Delicious!
Camilla
Awesome Cat, thank you:-)
Elise
Can I just put the jam in my fridge without all the canning crap?
Camilla
Hi Elise, I don’t can my jams that’s an entirely different process. If you mean sterilising the jars, then yes this is something you need to do unless you’re fine with the jam going moldy and wasting both your ingredients and time. It really doesn’t take long to pull your jars out of the dishwasher, fill with boiling water, empty and pop into a warm oven while you make the jam.
Sarah
It was way too sweet for my taste. Even using sour cherries. I will definitely cut down on the sugar next time. Too bad.
Camilla
Hi Sarah, that is unusual as I’ve already cut down the sugar as the usual ration is 1:1. But having been a trained as a taste tester for tasting ice cream at Wall’s Ice Cream I’m very aware that we all taste things differently.
Dave
We foraged some wild cherries last night and made 3 jars with your ‘pectin free’ jam recipe. I kept the rolling boil going for about 30 minutes and made it thick set… maybe a bit too think but still spreadable and tasty.
Camilla
Hi Dave, that does sound like a very long boil. Enjoy your jam:-)
Jo
Hi Camilla,
Tried your recipe today and it came out simply fab. I have 3 jars of gorgeous cherry jam. Thanks to you. Cheers 🙂
Unable to add a picture here:(
Camilla
Hi Jo, so glad you like my Cherry Jam. If you’re on Instagram you can share a picture there by tagging @FabFood4All or on Twitter or Facebook:-)
Margaret
I also found the jam very sweet. As cherries are naturally sweet I don’t think they need that much sugar. Also although I put in more lemon and boiled the jam for longer it did not set
Camilla
Hi Margaret, we all taste sweetness differently which I found out when I worked at Birds Eye Wall’s and was tested to become an ice cream taster. The usual ratio of sugar to is 1:1 but I don’t like overly sweet jam so I always reduce the sugar ratio. Plus each variety of cherry has its own level of sweetness. My instructions say to carry on boiling and testing until you get a set, perhaps you didn’t have a rolling boil (ie filling the pan with tiny bubbles), also adding more lemon juice would increase the cooking time as more liquid to evaporate from the jam. This is one of my most popular jams so I know there is no issue with this recipe and have made it many times.
Kath
Hi Camilla
Thank you for this recipe, I usually make a half batch.
The jam is great as is, but goes to another level with the addition of about a tablespoon of black spiced rum
Camilla
Ooh Kath, that does sound good:-) So glad you like the recipe!
Brittany
Is this recipe easy to double or triple? If so, would I add time to the hard boil part?
Camilla
Hi Brittany, the more fruit you add the longer it takes for evaporation to occur. If you want to double the recipe I would use a digital thermometer (104 – 105.5C) to guide you as to when to test for set on a chilled saucer. Alternatively you could make 2 batches at the same time if you have 2 large pans.
Rochelle Stanford
I made this jam using 4 1/2 cups of ripe bing cherries (measured after pitting and cutting) from our century old bing cherry tree and 2 1/2 cups of sugar. I used two meyer lemon cubes, which I keep on hand. I followed the recipe as is but additionally used a thermometer to confirm it got to the set point. My jam turned out perfectly!
Camilla
Excellent Rochelle, it is such a lovely jam isn’t it:-)
Cherie
Hi camilla I managed to source fresh rhubarb,going to give the jam a go
Camilla
Excellent:-) I just harvested some of mine today:-)
Cherie Withers
Hi I made this jam last and I must say it’s so simple and delicious. Just wondering if you could make it with a little less sugar as my son found it a bit sweet for himself.
Going to try the rhubarb and gin jam next.
Now following you on Instagram
Camilla
Hi Cherie, you could perhaps shave off 50 grams but I couldn’t vouch for the keeping quality as I haven’t tested. As long as you keep it in the fridge it should be fine. I do try to use as little sugar as possible as the normal ratio of sugar to fruit is 1:1. So glad that you’re going to make my Rhubarb & Gin Jam too, it went down a storm at our Royal Wedding Street Party when Harry & Meghan got married:-) Thank you for following me on Instagram, getting followers on there is like finding hen’s teeth:-)
Cherie Withers
Hi I made this jam last and I must say it’s so simple and delicious. Just wondering if you could make it with a little less sugar as my son found it a bit sweet for himself.
Going to try the rhubarb and gin jam next.
Now following you on Instagram
Hi Camilla
Do you think it would be possible to use frozen rhubarb for the jam as its quite difficult to find fresh.
Camilla
Hi Cherie, you can make any jam with frozen fruit, it won’t be quite as good as using fresh fruit but still good. Just use it frozen, don’t thaw first.
Julian Lawley
Hi camilla
Just found large trays of fresh cherries in the supermarket beginning with T for £4 spent all night destining one tray lol
Will try jam recipe tomorrow
Thanks julian
Camilla
Excellent Julian, we’ve munched our way through a couple of those trays so far. Good luck with the jam making – one of my favourites:-)
Elia
Oh my gosh first attempt to make jam and I didn’t succeed. I ended up with toffee stuck in a glass jar.
I could not get my jam to set in the fridge so kept cooking it more and more then thought oh well this must be it. Put it in a jar let it cool and now it’s set not sure how to get it out.
Trying to boil the jar in a pot hoping it gets soft enough to get out otherwise I think I’ll just have to throw it out and try again another time.
Camilla
Hi Ella, sorry to hear your first attempt wasn’t successful. I think the clue to this is in the fact that you said you couldn’t get the jam to set in the fridge. It’s not meant to set but when you pass a finger through it rather than being watery it should be like a gel and you should notice a slight rucking up or crinkle as you pass your finger through the jam. This cherry jam is fairly soft set. Maybe a better jam for you to try would be my Once Punnet Strawberry Jam which is very quick to make and doesn’t require a big pan. https://www.fabfood4all.co.uk/quick-one-punnet-strawberry-jam/ It’s all about getting a feel for the right consistency.
Danni
My truck has always been a cooled spoon. Scoop a little jam on it and stick it in the fridge for a minute. If you tilt it and it doesn’t drip off, it’s ready.
Camilla
I’m assuming you have to put the spoon onto a plate so to my mind this is just making more washing up and without putting your finger through the jam you don’t know how firm the set is. Sometimes I want a soft set, other times a firmer one so looking at a spoon wouldn’t be my choice but if that’s yours then that’s great:-)
Jacqui
Looking forward to trying this recipe – can you use “sour cherries” [carmine, juliett, evans, etc.]
Camilla
I’ve only ever made this with sweet cherries as we can’t buy fresh sour cherries in the UK. You could try adding a little additional sugar but it might not be needed as everyone seems to taste sweet differently.
Lindsey
Can I use a jar of moreno cherries in liquid?
Camilla
Hi Lindsey, no you need fresh cherries for this recipe.
Christina
I had about 350g of cherries left over from Christmas Day and didn’t want them to go to waste so tried this recipe – obviously less than half – adjusted recipe and got one delicious jar and a little left over to put on toast tomorrow – can’t wait
Camilla
Awesome, so glad you like the recipe, it’s one of my favourites:-) Hopefully you’ll check out some of my other jam recipes in the summer:-)
Melanie Goody
Just made this for my mum, used a 600g bag of frozen cherries from Lidl and scaled down accordingly. It made one big jar and one small. Hopefully she’ll like it 😀
Camilla
Excellent, I haven’t tried it with frozen cherries yet but I think I have a bag of Lidl ones in the freezer too so might do the same:-)
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 recipe.
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!
Julia
Hi, I made jam for the first time today, using cherries from a tree in a field near my house and your recipe. I’m really impressed with the jam! Thank you for the recipe! Especially as I could just use store cupboard ingredients, no special tools required! Thank you.
Camilla
So happy that you made jam for the first time and that you did so with one of my recipes:-) This is a very special jam, I hope you venture onto making some of my other delicious jams too:-)
Wendy
Could I add kirsch or amaretto to the.recipe
Camilla
Yes I’m sure you could but I’d check a similar recipe for method/quantity as it’s not something I’ve done. I imagine you’e just add at the end.
Wendy
Made the jam yesterday and added a table spoon of amaretto with the lemon juice. All went well with a very soft set. Lovely jam but couldn’t taste the amaretto. May try adding at the end next time. Thank you for such an easy recipe.
Camilla
Thanks Wendy, in my Rhubarb & Gin Jam I add 2 tbsp in with the lemon juice to infuse at the beginning for 450 g of fruit, so 1 tbsp of Amaretto for 750g of cherries probably wasn’t enough, but adding at the end would make the flavour stronger I imagine.
Philip Haskell
We were given fresh cherries and there was way to many to just eat so I’ve followed your recipe for this jam, unfortunately I’ve never heard of a putter before, I sliced mine in half to remove the stones, hope this works as I’ve never attempted to make jams before
Camilla
Hi Philip, a cherry pitter is such a useful gadget, I couldn’t live without mine as I use it for serving fresh cherries as well as for use in jam making, I’ve even pitted damsons too! A knife will work but will take an awful lot longer. So glad you’re making jam for the first time using one of my recipes, I’m sure it will be great!
Philip haskell
The jam it’s self tastes lovely, but is a little runny, think I possible needed to cook longer
Camilla
Hi Philip, yes you need to get a gel like crinkle on the saucer or just keep boiling until you do. The weather is hot so if popping the jam into the fridge doesn’t make it firm up a little more (it’s not a stiff jam but shouldn’t be watery) then you can always tip it all back into a pan and continue boiling but you’d need to wash and sterilise the jars again.
Philip Haskell
I put it in the fridge overnight and it was very tasty on my morning toast, thanks for sharing the quick and easy recipe x
Camilla
Glad you enjoyed it Philip. Hopefully you’ll try some more of my jam recipes now, practice makes perfect:-)
Becky Hill
Hi there
I may have missed it, but is the weight of the cherries before or after removing the stones please?
Thanks
Camilla
The weight is whole or it would say pitted cherries and that would be a fiddle to do:-)
Sophia Ambrose
I have just made this it is a solutrly delicious! I used 300g of cherries and 200g of sugar and it worked perfectly. Once sealed in jars does anyone know how long it lasts?
Camilla
It is best in the first year but jam can last years kept in a cool dark place (I keep mine in my garage in a cupboard). Once opened it will last a few months in the fridge. But I don’t think storage will be an issue with this amount:-)
Karen
Hi only got 600grms cherries how much sugar for that amount Please?
Camilla
I’m not great at mathematics but luckily I could do this in my head, you would need 400g of sugar as your cherry weight is 4/5th or the recipe weight:)
Maureen
Hi, Only used 350gm and still too sweet, will try 300gm next time.
Lovely easy recipe.
Thank you.
Maureen.
Camilla
Thank you Maureen:-)
Lee Jacintho
Any chance of American measures? What are 2 jars?
Camilla
Hi Lee, I once tried making a recipe for blueberry jam with the intention of putting cup measurements along with the gram measurements but depending on the size of the berries (I had punnets of large and small blueberries) the weights were totally different for a cup. So that’s why I don’t give cup measurements as they would be totally inaccurate. I only want people to have success making my jams so getting a set of digital scales is the first step to success. I just bought my son who is at uni some as he lost his, they’re not expensive. A jar is a jam jar. When making jam I put a few jars in the oven and fill the ones that look to be the best fit. This recipe makes 600 mls which is about 1 and a half standard sized jars or 3 small 200 ml sized jars. My US cups say 1 cup is 250 mls if that helps.
Mumma horris
The jars are for the jam when it’s ready
Vic whelan
To stone cherries put cherryover the top of a narrow top coke bottle and push stone out , I use the blunt end of a chop stick….. jar full of pips fruit ready for the pan….. I have used this receipt a number of times with very good results,,,,,,,Thanks
Camilla
Thank you Vic and a cool hack for those who don’t own a cherry pitter:-)
Paula
What’s your too tip for pitting cherries?? I too bought that tray of cherries – they were reduced down to £3!!! And thought jam!! Will def try your recipe today but wondered if you had a top tip for putting them??!
Camilla
Hi Paula, my top tip is to have a really good cherry pitter. My old one was spindly and used to splash me and the worktops with cherry juice, that changed when I got the Oxo cherry pitter which you can see in this Damson Jam post: https://www.fabfood4all.co.uk/damson-jam/ Probably no use for you today but one to get for the future!
Bernice
Hi I have the jam sugar, can you use less sugar in this recipe
Camilla
Hi Bernice, there is no jam sugar in this recipe, using jam sugar will give you jam like concrete, just use granulated sugar in the quantity given as that will give you the best result. Reducing the sugar content could affect the set, flavour and keeping quality as I’ve already reduced it quite a bit from the usual 1:1 fruit/sugar ratio.
Sinead
Can I use thawed pitted frozen cherries instead of fresh? And if so what weight will I use please?
Camilla
Hi Sinead, I haven’t made this jam with frozen cherries but if I was going to I would use the same weight and not thaw them, just use frozen as they’ll thaw during the first stage of melting the sugar.
Nina
It’s great that you’re replying to people’s comments. I haven’t tried the recipe yet because I had to do as my mom in law told me that I should pit the cherries ad the sugar let them set for the next day and then bring them to a boil. I used jam sugar and they’re lying in the fridge.
Kelly
Thanks for your recipe. Doubled the measurements. Mine was too liquid as well at the start even after 30minutes of boiling. I tried adding lemon zest as I read that it contains more pectin. Boiled it for another 10min. And voila…got the jelly texture I want.
Camilla
Great Kelly, yes the more fruit you have the longer it will take to boil off the moisture as you only have the same surface area as for the smaller amount.
Sue Simpson
Followed your directions but have ended up with a very liquid result. I have put it in jars to see what happens but interested in your statement on ‘re boiling. I did boil for an age so can you advise on how much lemon juice or rind or both I might need to add. I have doubled up the recipe and used 6tbs of lemon juice, fresh, so far. Many Thanks
Camilla
Hi Sue, the more fruit you have the more moisture you have to boil out of the jam and the longer it will take. So I’m not sure how long you have boiled for but it takes as long as it takes until the mixture reaches setting point. Another time I would suggest putting that much fruit into 2 separate pans and then the boiling time would be just the 17 minutes. Also this jam is a soft set jam so don’t expect it to be something you stand a spoon up in, it’s more Bonne Maman style. If you’re going to re-boil tomorrow I would add another tablespoon of lemon juice and you could even add the lemon skin too as there is pectin in the pith etc (then remove on potting up). Good luck.
Char
What kind of cherries were used in this recipe. Here we have Bing cherries (a sweet cherry) and my tree in the back yard is a sour cherry. (Much smaller too than the bing cherry but very tart)
Camilla
Hi Char, these were sweet cherries as that’s the only type sold fresh here in the UK. I have bought sour cherries frozen though but have never tried making this jam with them, only cherry sauce. If using sour cherries I’d do a 1:1 ratio with fruit to sugar.
Danni
Found some cherries on sale so am going to give this a try!! I was reading through some other recipes online and lots call for boiling the jars of jam after as you would in canning usually. Yours does not state those steps, are they not needed? Or was it an assumed step? Sorry first time jam maker!!
Camilla
Hi Danni, this is a UK recipe and here and in the whole of Europe (can’t speak for other places) it isn’t necessary to “can” jam like they do in the United States as we don’t have a Botulism problem here. But I believe some people in the US don’t can their jams either. So the recipe is as stated but if you’re from across the pond and feel the need to water bath then that’s up to you.
Danni
Oh very interesting. I never knew that it was not something done over there.
Camilla
Yes, there just isn’t the need here.
Brian Read
Boiled in two batches of 1.5 kilo cherries with 1kilo of sugar and 6 TBS of lemon juice boiled for at least 15minutes and ended up with a cherry liquid not jam ,any advice please?
Camilla
Hi Brian, you carry on boiling until setting point is reached and this will vary as not all cherries are the same etc. So you carry on boiling until the jam passes the chilled plate test, the time given is a guide not a precise time. Never too late to re-boil jam, I’ve had to do it the next day once as I pushed the boundary of a soft set a tad too far with my Greengage Jam. https://www.fabfood4all.co.uk/greengage-jam-and-what-to-do-when-your-jam-is-too-runny/
Alison Kenny
Hi,
Just made my jam – turned out lovely..!!
It’s in a pilsner jar, how long will it last..??
Thanks
Ali
Camilla
Hi Alison, what is a pilsner jar? I’ve just Googled and only know the term relating to beer? In a normal screw top jar this jam will last for years but at it’s best in the first year. It should be stored in a cool dark place and once opened, in the fridge and eaten within about 3 months.
Brian Read
Does that mean for every 750grm of cherries I must use 1 lemon,even if I have 5kilo of fruit and would need to use 7lemons.
Thank you in anticipation.
Brian
Camilla
Hi Brian, it would be pro rata 3 tbsp of lemon juice per 750g of cherries but you wouldn’t cook 5 kilo of cherries in one pan. That amount of fruit would boil over the sides of the pan and even if you had a gigantic pan the jam wouldn’t set. I’d only recommend doubling this recipe and making up separate pans if you want to make more. Plus the setting point will most likely take longer to reach.
Lou | Crumbs & Corkscrews
I’ve never had much luck when making jam, I just can’t seem to find the right balanace, and end up with a liquid or something that’s too firm. I’ll definitely give your three ingredient recipe a try, it looks fantastic!
Camilla
It is practice and a runny jam can always be reboiled until you get that crinkle on a chilled saucer:-)
Betj
I did a trial of this jam but it was a bit to sweet for me, so when I made up my next batch I put in less sugar and used some pectin to help it set
And it was Perfect so so good!!
Love it 🙂
Camilla
Fabulous:-)
kathy kroon
hi you said you used less sugar so how much did you use? How much pectin did you use? Thank you
Camilla
The recipe is what I made. I never use pectin in any of my recipes.
Ailsa
Can you use less sugar? We find with the sweet cherries we have right now that it is terribly sweet. We haven’t had much luck with our cherry jam first lot set like cement second lot we burnt to the bottom of the pan. Tip don’t make jam late at night!
Camilla
The only time I had cherry jam set like concrete was when I added apples which have a huge amount of pectin in them. This recipe wouldn’t set like concrete unless you didn’t follow the instructions and boiled it for too long? Yes I’ve burned jam and never did it again, the trick is to keep stirring with a long wooden spoon, you can’t over stir! You could try putting a little less sugar in but it might affect the setting and as I haven’t tried this I couldn’t vouch for the result.
Stewart Thorp
You make no mention of water in the recipe. Surely you need water?
Camilla
Many jams don’t need water and this is one of them. As the fruit cooks it releases it’s juices which are enough for an incredible jam:-)
Suzie
I won first prize with this Jam at my local Agricultural show at the beginning of this month. I must admit I used jam sugar as I didn’t have any granulated. Judges comments “Soft set but excellent flavour” it scored 18 out of 20. ’I’m happy with that and will definitely make it again
Camilla
So pleased for you Suzie although I am surprised that the jam sugar gave you a soft set as the one and only time I used it my jam was quite stiff so it put me off ever using again.
John Bulmer
Great simple recipe. We used a prairie cherry that was developed by the University of Saskatchewan in Saskatoon Canada.
Absolutely wonderful. Thanks for the great recipe.
Camilla
How lovely, so glad you like the recipe:-)
Gulten
I made this a few days ago, it’s absolutely yummy, turned out perfect! Thank you Camilla
Camilla
Thank you Gulten, so pleased you like it, it is one of my favourites:-)
Theresa
Like Hae, I too found this jam extremely runny. I wouldn’t call mine a soft set, I’d call it a no set! I followed your instructions carefully, weighed and measured the ingredients properly etc. I ended up boiling the jam for over an hour and it still wasn’t set, so I dug out my sugar thermometer, stuck it in and boiled until it reached the ‘jam’ level. Still not set. So I’ve been out and bought some pectin and I shall reboil it all today with some of that thrown in.
Camilla
Hi Theresa, if it was the consistency of a compote ie watery and runny then that is not correct but if it was like it is in the pictures and could hold itself together on a scone etc without running off then that is how it should be. It does not set like jelly, it’s more like a French Bon Mamman jam, soft in consistency, perhaps set is the wrong word and therefore your expectation is different from what this recipe produces. Difficult to know without seeing it but it definitely shouldn’t need boiling for an hour.
Theresa
Compote is the perfect way to describe my results – when I reboiled it with pectin, it literally poured from the jars into the pan like a liquid, lol! It’s perfect now with the pectin added, what I call a perfect set, not too sticky..
Camilla
Difficult trying to solve this without being there with you but perhaps more lemon juice would have done the trick. I note a reader on pinterest said she added more for a firmer set. Others have not reported any issues and were happy with this jam. It is my most popular jam. Glad you got is sorted now.
Lauren
How do you store your jam and what is the shelf life?
Camilla
Hi, unopened jars should be stored in a cool dark place (I keep mine in a cupboard in my garage) and it’s usually best to eat within a year but jam can last years. Once opened they should be kept in the fridge where they will keep for a few months.
John Ashplant
We make a lot of jam, chutney and marmalade with lots of fruit from our garden and from the local market, here in Spain. My cherry jam often won’t set so will try this recipe. I have a tip. Warm the sugar in the oven in a suitable dish. Mine comes out quite hot and dussolves almost instantly!
Camilla
I hope you find better success with my recipe. I think I tried the sugar in the oven tip many years ago but the net gain didn’t seem worth the extra effort so it’s not something I repeated. Perhaps I’m just lazy LOL!
Polly
Hi, bit confused about how much this recipe makes. Instructions say 600mls but then in the recipe notes it suggests 750mls? Thanks
Camilla
Hi Polly, the confusion is that the jam jars that we buy are labelled with the maximum volume that they could fit but in reality we leave about 2 cm or more of head space so they fit less volume, hence I also give the number of mls that the jam actually makes and the size of jars that you could use. It’s always best to sterilise more jars than you think you need and of various sizes, but I try to be as precise as possible.
Susie
Sorry to be dim but is the 750g of cherries the weight pre-pitted, or is it 750g worth after they’ve been pitted please?
Camilla
Hi Susie, pre pitting or I’d say 750g pitted cherries:-) But in the scheme of things it wouldn’t really matter if you happened to do it the other way:-)
Susie
Oh cool – thanks – will give it a go!
Heather
First time with making jam. My grandson picked cherries from his tree and they we’re very sour so decided to make jam with them. I used equal amount of sugar with cherries and cooked for much longer. Turned out brilliant and lovely consistency for speading. Thank you for the simple steps and suggestions from comments.I sieved the jam when putting into the jar so no bits just how my grandson loves it.
Camilla
Fabulous Heather, glad you made the recipe work for you:-)
Sarah
Can you use store bought lemon juice or does it have to be fresh?
Camilla
Hi Sarah, it needs to be fresh (that’s all I’ve ever used).
Jane
Hi, I would like to try this recipe. I have morello cherries which are quite sour, could you give me some pointers on using these. Unfortunately the link for morello cherry and raspberry jam doesn’t work!
Camilla
Hi Jane, I just tried that link and it worked for me. There The Veg Space uses equal jam sugar to fruit. So you could try upping the amount of sugar in this recipe if you cherries are sour, anything up to an equal weight will be fine but I’d probably put in just under that.
Hae
Hi. I tried your recipe. The jam tasted great, but the jam is so runny. Is it supposed to be like this? I already booked of the jam twice the amount of time you instructed.
Camilla
Hi Hae, you are the first person to say this but I would say this isn’t a jam that sets to a stiff consistency, it is a soft set jam but not so soft that it runs off your scone etc. I can only hazard a guess at what went wrong as there are so many variables like eg were your cherries very ripe (ripe fruit = less pectin), was your lemon fresh, did you weigh out all the ingredients correctly, less sugar would affect the set. You could try putting the jam back in a pan adding an extra tablespoon of freshly squeezed lemon juice and re-doing the plate test until you get a crinkle. (And of course re-sterilize your jars).
kathy
I use the seed of the lemon in cheesecloth or tea leave ball, it added natural pectin. I find it helps thicken the jam. discard the seeds after boiling.
Cindy
How long do you store the jam and does it have to
Be refrigerated ?
Thx
Camilla
Hi, if you store the jam in a cool dark place (I store mine in a cupboard in my garage) it can last a few years, once you open it though it’s best to store in the fridge where it will last a few months or more depending on any outside contamination like a dirty knife being put into it.
Elizabeth Lukehurst
I like your comments to people questions just looking through, made blueberry jam for first time. What I liked lots in your comments that you do not use a thermometer when making jam. I do not use one so found your instructions very good
Camilla
Thank you so much Elizabeth, I do try to make my instructions crystal clear as that’s what I look for in a recipe, no grey areas:-)
Pam
Good clear instructions. How long does this jam keep once opened? Do I need to process the jars for storage?
Many thanks
Camilla
Hi Pam,thank you, glad you like the recipe, once opened store the jam in the fridge and it should last 2 – 3 months and unopened jars kept in a cool dark place (I keep mine in a cupboard in the garage) will last at least a year if not years. I’m not sure what you mean about process for storage but I think I’ve answered.
Anne Sundqvist
Great recipe worked perfectly – thank you
Camilla
Thank you, so glad you like it:-)
alan
Did exactly what you said measured out the lemon juice even added extra. The jam tastes fine but its runny. The time to cook was way beyond 10 minutes more like 25, it didn’t ever reach the jam thermometer reading of 104 so i cooked and tested many times, it looked ok on the plate from the fridge. I had a similar problem with blueberry jam recently, tastes great doesn’t set properly I think the lemon juice idea is good, better than pectin which makes thick sticky jam….but its not very reliable. I think I would drastically over compensate next time to make sure there is enough pectin in the mixture room the lemons…might be worth noting to folks
Camilla
Hmm Alan, I’m not sure what’s gone on here. I’ve never used a jam thermometer to test my jams but if you say that the ideal temperature wasn’t reached then that sounds like the heart of the problem. It should be a full rolling vigorous boil which you probably know but perhaps your sugar measurement was slightly off as that would affect set and temperature. I made a cake the other day and skipped a line and ended up putting far too much butter in it, it was only when my sister said she’d never had greasy hands from eating this old favourite that I double checked the ingredients and realised I’d put the wrong amount of butter in. The lemon juice doesn’t add pectin but aids in the gelling action. I have had success with this method in all my jams because as you say pectin just makes for a really thick jam which I don’t like. I did once push the boundaries of soft set jam with my Greengage and ended up tipping it all back in the pan and reboiling until a better set was achieved, I didn’t add any more lemon juice though. When you say you added extra, I’m wondering how much extra as I’m not sure if adding too much would be the problem as I always work out the lemon juice to the precise quantity needed. Wish I could be of more help but without standing over you whilst making this it’s a bit of a guessing game.
Jon
I followed your recipe with some home grow cherries. Tastes lovely but probably should have booked it a little bit more as it is not a thick consistency that you expect of jam. Ah well I won’t complain when I am eating it. Thanks
Camilla
Jon, if it hasn’t set just tip it all back into a pan and boil up until it passes the chilled plate test. I made this mistake with my Greengage Jam once and a re-boil solved things! You’ll need to re-sterilise your jars of course!
connie
love the jam i don’t need to can them after cooking do i for shelf life do i?
ty
Camilla
Hi Connie, no, no further action required this is how we make jam in the UK, should keep for at least a year if not several in a cool dark place:-)
Verna Wood
Hi Camilla
Firstly thanks for your reply. Unfortunately my first attempt hasn’t turned out well the jam is very stiff and sugar (crunchy )I kept to the recipe exactly i think perhaps i should have boiled it for longer. As I still have over a klg of cherries to use can I use less sugar as the cherries are very sweet the lemon juice I put in was about 3 tbls. Would it help if I re boiled what I have already made adding some more cherries to it I realise it’s trial and error but I’m determined to get this right,your advice would be much appreciated.
Camilla
Hi Vena, if it’s crunchy I can only assume there were some sugar crystals that hadn’t dissolved before you brought the jam to a full rolling boil. You definitely didn’t need to boil longer as a stiff jam means you have boiled it for too long already. I have never made a crunchy jam so not sure how to fix this element. I have made stiff jam which I have fixed by adding water, bringing back to the boil and re-doing the test, adding more water if necessary. I’ve also made watery jam which you just carry on boiling. Don’t add more cherries to the jam as they will not cook for long enough as you will just be doing the rolling boil again. I wouldn’t reduce the sugar any further as my cherries were sweet too. Perhaps Google crunchy jam causes.
Verna Wood
Hi Camilla
I have just made a 750grm batch of your cherry jam kept to the recipe exactly (my first time at making jam) I did find that there was a foamy substance on the top is this normal? any way I transfered it all into jars as stated i used kilner jars which have the rubber seal around the lid. I assume this jam can be eaten straight away once cooled then once opened kept it the fridge.
Camilla
Hi Verna, great that you’ve made jam for the first time:-) Some jams produce what I call “scum” and I obviously didn’t get any when I made this one or I would have mentioned to skim it off the surface, another trick I use for particularly scummy jams is to also add a knob of butter at the end as that helps disperse the scum. You can eat the jam as soon as soon as it’s cool:-)
Bonnie
Can you please convert this recipe to pounds and/or ounces? Thank you!
Camilla
Just type the figures into Google and it’ll do it for you:-)
Dan
I normally just make strawberry, raspberry and blackberry jams (for jam making, blackberry = raspberry, I find) but when the local pick your own strawberry patch had been picked bare I found a load of cheap(ish) cherries locally… made this recipe with 1.5kg cherries (pre-pitting – and pitting 1.5kg of cherries is a job). Found it needed a good bit more boiling than the recipe stated to set, if I was doing it again I’d be tempted to use the jam sugar with added pectin, I know what you said about this making the texture a bit odd but with care they can make good jams. I always use jam sugar for raspberry jam as I like to cook that for an absolute minimum of time to keep the flavour fresh. But this makes good looking jam, hopefully good tasting too once it’s cooled enough to taste!
Camilla
Hi Dan, yes if you double the recipe it will take more time than the original recipe to boil off the extra moisture from the cherries and additional lemon juice. I’m sure you’ll love the flavour-)
Angela
Made this cherry jam absolutely delicious !! Enjoyed it on my toast this morning and also mixed with Greek yoghurt!! First time at making jam recipe easy to follow Thanks
Camilla
Excellent Angela, so glad you liked and found it easy to make:-)
Daisy
When I read further down I saw it was before pitting so might be a good idea to write 750 grams cherries BEFORE pitting in list of ingredients.
Camilla
Hi Daisy, this is the standard way of writing a recipe. If it was after pitting then the ingredients would read Xg pitted cherries, you can see same method of writing in this recipe I found under mine on Google http://www.goodtoknow.co.uk/recipes/536014/cherry-jam
Robin Clarke
Tried several cherry jam recipes over the years with and without pectin with mixed results but this one does work! Setting point for me was 15 and 17 minutes for the 2 batches I made and temperature reached just over 200f
Camilla
Thanks Robin, great to have your feedback:-)
Kate
Hello
I’m going to try your very easy looking recipe.
A couple of questions;
Is the weight of cherries pre or post de pipping?
Does the pan make any difference . Did you use a non stick or stainless steel?
Thank you
Camilla
Hi Kate, the weight is always of the whole fruit unless stated otherwise and can’t think that I’ve ever actually weighed it after stoning etc. The pan must be a very tall/deep pan ie of equivalent size to a preserving pan, I use a very large stainless steal pan which you can seen in my first ever jam post https://www.fabfood4all.co.uk/strawberry-jam/ (the one where I learnt that jam sugar was something I never wanted to use again). It has to be big to allow for the rolling boil as you don’t want jam boiling over onto your cooker. I don’t think they make non-stick pans this big and even if they did I don’t think the high temperature reached with the jam would be a good mix for a non stick surface from a practical and health point of view. Let me know how you get on-)
Heather
Hi there. I love the look of this recipe! I just finished picking a ton of cherries from my father’s back yard trees! I have already pitted them, so wondering how much to reduce your measurement (you mentioned above that you measure the cherries with pits. They are a little on the tart side, so I’m not sure whether to add a bit more sugar. I also need the jam to be a little above soft, but definitely not stiff…do I add a bit more lemon juice? Also looking for the proper and easy way to freeze pitted cherries…and I’m wondering if this jam recipe would make a nice tart or pie filling? Thank you SO much for publishing your recipe! I’ve been browsing forever to find a recipe I like for what I want!
Camilla
Hi Heather, wow, so many questions:-) Why not weigh a cherry stone and estimate how many cherries you have and add that weight to the weight of your pitted cherries. I wouldn’t add any more sugar but the maximum ratio of fruit to sugar is 1:1 but I always try to use as little as possible as overly sweet jam isn’t great. Adding more lemon juice would lead to a stiffer jam, the set depends on how long you boil the jam for. I tend to make all my jams a soft set as there’s nothing worse than stiff jam so just follow the recipe. With regard to pie filling, I wouldn’t use it as that but it would be great in a Black Forest Gateaux. Re freezing cherries, I haven’t ever frozen any I’m afraid but I’m sure there must be some good advice on the internet:-) Good luck with the jam making:-) Camilla
RODRIGUE IMBEAU
OMG what a wonderful jam !! I followed your instruction to the letter and made a double batch as i had a lot of bing cherries !! It turn out absolutely delicious …..the only difference was an extra 2 minutes of cooking at full boil probably due to the larger recepy !! The result was a fantastic thick jam easy to use on toast or in my roll cake maded this morning !!
Thanks again !! Rod
Camilla
Aaw thank you so much Rodrigue, so delighted that you like the jam. Yes setting times can vary a little depending of the ripeness and variety of cherry used:-)
Linda
For the first time in years we got to the cherries just before the birds did . As we picked the 25lbs of them the birds just sat and watched incredulously…. your jam was just the ticket and I have quadrupled it up!
Also made Clafoutis and cherry sorbet…. my husband is still in the gardening stoning the damn things though!
Wish us luck!
Linda
Camilla
Wow, that’s an incredible amount of cherries, I imagine you’ll be freezing a lot too. Glad you like the jam-) Cherry sorbet sounds lush too!
Lyndsey
Hello;) I’m new to jam making. I’ve had a bumper crop off of my cherry tree! About 1000 lol. I’m making your jam recipe for the first time. Can you tell me if the weight of cherries is before or after they have been stoned? Thanks. Lyndsey.
Camilla
Hi, always in whole natural state the weights, so including stones. Good luck, aren’t you lucky, I think I had 20 tiny cherries from our yellow cherry tree and the birds had the rest-)
Andy Jackson
Hi Camilla
We have a small cherry tree and have just picked about a kilo of ripe cherries. My problem is although the cherries are ripe they are still a little bitter and have know idea of what variety they are.i suppose my question is should I add more sugar
Camilla
That doesn’t sound like a bad idea Andy. With jam you can have equal quantities of fruit to sugar but I always try and take it down so that there is as little sugar as is needed for it to still taste good and not overly sweet. So by all means add more sugar. The cherries on my tree were not overly sweet this year, yellow/pink skinned ones.
Richard Green
The recipe looks quite simple, and seeing that I have nine cherry trees and my freind has just given me 3 kilos of cherries I need to do something
Camilla
Oh wow, lucky you, I have one young cherry tree and it is yet to produce enough cherries to make jam with:-)
Richard Eldred Hawes
Looks like I need to look for some cheap cherries
Camilla
Aldi is good for those:-)
Daisy
Tesco have one kilo boxes for £4 now selling for £2. They’re from Kent and absolutely delicious.
Ann McGhee
Do you skim the white foam? Love this recipe. Thank you
Camilla
If I didn’t mention it it’s because there wasn’t any, when there is yes I’ll skim:-)
Penfold
Hi
If you do get a white scum on top, try adding a nob of butter into the boiling jam, about 15gms. It does work with other jams and is included in the recipe
A S,Edinburgh
I love that story about the Parish Show! It’s very interesting that you don’t use jam sugar; I’ll have to give your method a go.
Camilla
No, used it once a didn’t like the stiff result, plus I just don’t like additives so like to keep things as natural as possible. I was reading today how although jam sugar allows you to boil the fruit for less long you don’t get as intense a flavour as a result, which I’d never though about before but it makes a lot of sense!
William Gould
That’s sounds fabulous! I love cherries. If only I could stop the blackbirds stealing 90% of the ones from my mini cherry tree….
Camilla
90%, you’re lucky, I think they had 99.9% from mine which had produced it’s first fairly decent crop this year!
Laura Tovey
I think that even I could manage to make this 🙂
Camilla
I’m sure you could Laura:-)
Hazel Rea
That looks really delicious! I was interested to read you saying put the wax disc on and wait until cool – I’ve always put the cellophone and band on straightaway as I was told you had to do that to make sure it stayed sterile and you got a really good seal.
Camilla
Thank you Hazel:-) I learned this cellophane/wax disc method from Vivien Lloyd.
Katie Bryson
Wow Camilla what a gorgeous looking jam and such beautiful pictures too. You must be very patient to process all of those cherries… does my head in but it’s always worth it isn’t it! Thanks for hooking up with Simple and in Season this month – hugely appreciated. xx
Camilla
Thank you Katie! Compared to stoning Damsons this was a walk in the park LOL:-)
Isobelle Forde
huge respect for having patience to pit all those cherries, your jam makes my mouth water and i think id end up just eating them all, cherries are my absolute fave fruit.
Camilla
I have a fabulous Oxo Cherry Pitter that makes light work of pitting cherries:-)
Michelle @ Greedy Gourmet
Oh, I’m a sucker for cherry jam, especially with some chicken liver pate or blue cheese. My biggest problem is that I eat whole cherries like there’s no tomorrow so not sure if I’ll ever get around to making jam. Just maybe one day there will be a glut….
Camilla
Ooh I’ll have to try that, well the chicken liver pate combo as I’m not a blue cheese fan:-)
Sarah James @ Tales From The Kitchen Shed
Your cherry jam is your best yet Camilla, it looks delicious. Hoping the birds don’t eat all the cherries off my tree this year, thanks for sharing x
Camilla
Thank you Sarah, I’m hoping my young cherry tree bears enough fruit to make jam with this year:-)
Heather Haigh
Cherry jam is one of my favourites and yours looks lushious.
Camilla
Thanks, it really is special:-)
Leslie Hernandez
This looks absolutely yummy I really want to try making cherry jam now 🙂 all I got do is buy the ingredients. I love this would probably add some peanut butter mmmmm getting hungry here lol…
Leslie xoxo
Camilla
Thanks Leslie:-)
Maren
I’ve never tried Cherry Jam before, but something tells me that’s going to change!
Camilla
Great Maren, glad to have inspired you:-)
Sam McKean
This looks amazing, can’t wait for our cherries on the tree to start ripening now!
Camilla
Thanks Sam, I’m waiting for mine too:-)
Camilla
Thank you Sam, I’m hoping for a decent crop from my little tree:-)
Kavey
I love cherry jam! When we visited Brogdale fruit collections a couple of summers ago I got several varieties of cherries from their onsite shop and made several different cherry jams, one for each type of cherry. Was so much fun to compare the different cherries side by side!
Camilla
Fab Kavey:-) I can’t wait for my yellow cherries to ripen and make jam with.
Jacqueline Meldrum
I always love your jams Camilla and this one looks fabulous too.
Camilla
Aah, thank you Jacs:-)
GeorgeW78
It looks delicious, I’m salivating! Super speedy too, must give it a try 🙂
Camilla
Thanks, can’t recommend it more:-)
Ana De- Jesus
I love cherries but have never tried cherry jam! What is up with that?! I love the look of your jam!
Camilla
Thank you Ana, well you have to put this right surely:-)
emmagough78
I love cherries, definitely going to try this out – I bet it makes a great cake filling with cream mmmmm – 😀
Camilla
Yes would be perfect in a Black Forest Gateau – might have to do this now:-)
kellie@foodtoglow
Cherry jam is just about my favourite (it vies with raspberry-blackcurrant for top spot) and with cherries getting cheaper by the day it is high time I made some this season. I like adding some vanilla seeds sometimes, but that’s probably sacreligious to some! Looks divine and would be just the thing on pancakes. 🙂
Camilla
I was thinking of adding almond extract but hubby wanted plain cherry jam so I stuck with that:-)
Sarah Ella (Mumx3x)
Oh my! This looks and sounds amazing! Cheery jam is the best kind of jam and yours seriously looks delicious. I like that you add lemon juice/zest instead of Jam sugar! How unique. I’ve not tried making jam, I really want to give it a go now though, you have inspired me 🙂
Camilla
Thanks;-) Excellent Sarah, I’m sure you’ll get the bug once you start, it’s so addictive:-)
Jessica Howliston
Oh my gosh this looks amazing, thank you for sharing the recipe I am definitely going to give this a go! Cherries are one of my favourite and this looks packed full of them! x
Camilla
Thanks Jessica, do let me know what you think:)
Natalie Gillham
cherry jam is my favourite so I’d love to try making it myself, thanks for the recipe x
Camilla
Thanks Natalie, hope you get to make it:-)
Ickle Pickle
I have never made my own jam – this looks delicious. Well done on your wins! Kaz x
Camilla
Thanks Kaz, well it’s never too late to start and you don’t need any fancy equipment:-)
DannyUK.com
I’m not a fan of cherries, but I must admit that this jam looks good!
Camilla
Thanks Danny:-)
Kira
I have never actually tried cherry jam before, but I’d love to! Sounds delicious!
Camilla
Oh gosh Kira, it’s so good, you should definitely try it:-)
Becca @ Amuse Your Bouche
Oh my gosh this sounds amazing, I LOVE cherries. I love that you kept some of the cherries whole for a nice chunky jam!
Camilla
Thanks Becca, the chunks of cherry are fabulous:-)
Dannii @ Hungry Healthy Happy
Youhave iven me a huge jam craving now Camilla. I just want to spread this over a whole loaf of bread.
Camilla
LOL Dannii, I don’t blame you, make it a nice crusty Bloomer:-)
Kate Ford
Yum – that looks wonderful Camilla, and I’m with you on the soft-set jam rather than a ‘stand-your-spoon-in-it’ set. Looks perfect for scones. We have a cherry tree which is still quite a few weeks away from being ready to pick, so will bookmark your recipe!
Camilla
Thanks Kate, yes there’s nothing worse than overly stiff jam. We have a young cherry tree and I’m hoping there might be enough cherries for jam this year as there was a lot of blossom this year:-)
Eb Gargano
Oh wow – this looks awesome!! I would never have though to make cherry jam, but I might just do so now – especially if I see any going cheap! I do love cherries – we had cherry crumble for pud last night – first time this year – every year I forget just how delicious they are! Eb x
Camilla
Thank you so much Eb. It’s so good I must make some more:-) I’ve never made cherry crumble so must get on to that!
Emma @ Supper in the Suburbs
Oh I LOVE cherries!!! We used to have a cherry tree in my parents garden but it got too big and they had to cut it down 🙁 I miss fresh cherries so much! This is a great way of preserving them for out of season.
Camilla
I have a small cherry tree with yellow cherries so might have to make some more jam if she gives enough cherries this year:-)
Anosa
I have never been a big fan of cherries but funny thing is I love cherry jam and wouldn’t mind trying to recreate your recipe. Thanks for sharing
Camilla
Thanks Anosa, that’s like me with figs, not keen but do like them in jam:-)
Annie Bathurst
Sounds delicious
Camilla
Thank you Amie, it certainly is-)
Maya Russell
Looks like nice jam! Wonder if I could ever resist eating the fresh cherries though.
Camilla
Thanks Maya:-) We ate a quarter of the tray and the rest went into the jam, you just need to buy extra:-)
maria hackett
omg! that looks amazing! hubby loves cherry and i should try this sometime!
Camilla
Thanks Maria, my hubby’s favourite too, do hope you get to make it:-)