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. 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!
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 were 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.
How long will this jam keep for?
This cherry jam is at it’s best in the first 12 months but will keep safely 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.
More Summer Jam Recipes
Once you’ve made my Cherry Jam you should also try these summer jam recipes!
- Quick & Easy Raspberry Jam
- Easy Seedless Blackberry Jam
- Watermelon Jam – 2 ways
- 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
I’m sure you’ll love my Cherry Jam so do leave a comment and rating when you make it. I love reading your comments.
You can also share a snap by tagging @FabFood4All over on Instagram!
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- 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
- 750 g cherries
- 500 g granulated sugar
- juice of 1 lemon mine produced a little over 3 tbsp
- 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).
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.