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You are here: Home / Preserves / Jam / Cherry Jam – simple and delicious!

Cherry Jam – simple and delicious!

Updated: 2nd July 2025 · Published: 13th June 2016 

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Cherry Jam Pinterest image.
Cherry Jam Pinterest image.
Cherry Jam Pinterest image.
Cherry Jam Pinterest image.
Cherry Jam Pinterest image.
Cherry Jam with scones and cherries. Pinterest image.
Cherry Jam Pinterest image.
Cherry Jam Pinterest montage image.
Cherry Jam montage Pinterest image.
Cherry Jam Pinterest image.
Cherry Jam Pinterest image.

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!

Cherry Jam, simple and delicious! #cherry #preserve #conserve #jam #CherryJam #CherryRecipes #CherryConserve #CherryPreserve #JamRecipes #FabFood4All

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.

Cherry Jam in a jar overhead shot.

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!

Open jar of Cherry Jam overhead shot on board with Scotch Pancake.

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.

Cherry Jam, simple and delicious! Fab Food 4 All

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.

Cherry Jam, simple and delicious! Fab Food 4 All

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.

Cherry Jam with scones and cherries.
I reshot my Cherry Jam, but this was the only shot I liked!

More Summer Jam Recipes

Once you’ve made my Cherry Jam, you should also try these summer jam recipes!

Easy Seedless Blackberry Jam with scone. and blackberries on a board.
Easy Seedless Blackberry Jam
  • 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!

Cherry Jam Pinterest image.

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, in a jar and spread on Scotch pancakes.
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4.83 from 52 votes
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Cherry Jam

This simple Cherry Jam is made with just 3 ingredients, is soft set and tastes out of this world!
Course Snack
Cuisine British
Prep Time 10 minutes minutes
Cook Time 17 minutes minutes
Total Time 27 minutes minutes
Servings 1 – 2 jars
Author Camilla Hawkins

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

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.

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Reader Interactions

Comments

  1. Kiama

    07/02/2025 at 12:48 am

    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.

    Reply
    • Camilla

      10/02/2025 at 11:28 am

      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.

      Reply
  2. HTK

    21/01/2024 at 8:29 pm

    Could you please give the pitted weight of the cherries as well? Thank you!

    Reply
    • Camilla

      21/01/2024 at 10:59 pm

      Hi Henrike, I would guess that the cherry stones would weight about 30 grams so that would equal 720g of cherries.

      Reply
  3. Anne Holt

    13/01/2024 at 8:41 am

    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

    Reply
    • Camilla

      13/01/2024 at 10:55 pm

      Aaw, thank you so much Anne, so very happy that you like the recipe:-)

      Reply
  4. Vanessa

    13/11/2023 at 3:37 am

    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.

    Reply
    • Camilla

      13/11/2023 at 6:10 pm

      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

      Reply
      • LMSmith

        27/11/2023 at 11:38 pm

        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.

        Reply
    • Scott C. Jones

      12/07/2024 at 3:40 am

      “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#

      Reply
      • Camilla

        12/07/2024 at 10:03 am

        Thank you Scott, as I said, no cases related to jam making.

        Reply
    • julieta brañes vidal

      07/12/2024 at 8:04 pm

      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.

      Reply
  5. Greg

    21/09/2023 at 12:02 pm

    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.

    Reply
    • Camilla

      21/09/2023 at 3:52 pm

      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.

      Reply
      • Greg

        22/09/2023 at 7:10 pm

        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.

        Reply
        • Camilla

          22/09/2023 at 11:54 pm

          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:-)

          Reply
  6. Anna

    22/08/2023 at 8:49 pm

    Can you double or triple the recipe fir the cherry jam

    Reply
    • Camilla

      22/08/2023 at 10:59 pm

      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.

      Reply
  7. Chef Jennifer Draper

    21/08/2023 at 6:17 pm

    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.

    Reply
    • Camilla

      21/08/2023 at 10:58 pm

      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

      Reply
      • Carleen

        05/07/2025 at 9:50 am

        I agree, I have been making jam for years using sterilised hot jars and decanting jam into them and sealing with lids immediately. The heat from the jam seals the lid and removes any air, hence not being able to press the top in once it is cool and hearing the jar lids pop as they do start to cool.

        Reply
  8. Frank

    28/07/2023 at 1:32 am

    Can less sugar be used? I’m type II diabete but would like to try your recipe.
    Thanks Frank

    Reply
    • Camilla

      28/07/2023 at 6:09 pm

      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.

      Reply
      • Frank

        31/07/2023 at 1:48 pm

        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

        Reply
        • Camilla

          31/07/2023 at 2:17 pm

          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:-)

          Reply
        • JB

          12/12/2024 at 6:31 am

          Did you know you can substitute sugar for chia seeds for no sugar

          Reply
          • Camilla

            12/12/2024 at 11:07 pm

            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.

  9. Anne

    04/07/2023 at 3:53 am

    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.

    Reply
    • Camilla

      04/07/2023 at 11:27 am

      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:-)

      Reply
  10. Chelsea Powrie

    02/07/2023 at 3:16 am

    How long for a water bath after putting the lids on, in order to seal for shelf-stability?

    Reply
    • Camilla

      02/07/2023 at 11:59 pm

      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.

      Reply
  11. Gary P

    25/06/2023 at 4:38 pm

    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

    Reply
    • Camilla

      25/06/2023 at 4:51 pm

      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!

      Reply
  12. Francis McDowell

    18/06/2023 at 4:06 am

    I’m sorry you leave unsterilized jars of jam in your garage for 12 months because “botulism isn’t an issue here”?

    Reply
    • Camilla

      18/06/2023 at 11:34 am

      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.

      Reply
  13. Jet Chan

    26/05/2023 at 11:01 am

    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.

    Reply
    • Camilla

      26/05/2023 at 3:35 pm

      Sounds amazing Jet, so glad you made the recipe your own:-)

      Reply
  14. Jeannie Muller

    04/01/2023 at 2:05 am

    Love the sound of this easy jam recipe, is the weight of cherries before or after pitting. Thanks

    Reply
    • Camilla

      04/01/2023 at 11:51 pm

      Hi Jeannie, it’s the whole cherry weight, the first step talks about pitting the cherries:-)

      Reply
    • Becky W

      14/07/2023 at 1:12 am

      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!!

      Reply
      • Camilla

        14/07/2023 at 2:15 pm

        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:-)

        Reply
  15. Pam

    31/12/2022 at 1:15 am

    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?

    Reply
    • Camilla

      01/01/2023 at 11:50 pm

      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.

      Reply
  16. Tanya

    23/08/2022 at 12:55 pm

    Made this jam with cherries soaked in amaretto for 24 hrs. The results were amazing cant wait to make more. Thanks for the recipe.

    Reply
    • Camilla

      24/08/2022 at 12:13 am

      That sounds like an amazing combination, so glad you like the recipe:-)

      Reply
  17. Marcus

    31/07/2022 at 6:32 am

    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?

    Reply
    • Camilla

      01/08/2022 at 12:14 am

      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.

      Reply
  18. Steph

    17/07/2022 at 10:24 pm

    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!

    Reply
    • Camilla

      19/07/2022 at 12:30 am

      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.

      Reply
  19. Karen

    11/07/2022 at 7:55 pm

    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!

    Reply
    • Camilla

      12/07/2022 at 12:27 am

      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:-)

      Reply
  20. Alison D

    08/07/2022 at 9:01 pm

    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!

    Reply
    • Camilla

      09/07/2022 at 12:47 am

      Excellent Alison, so glad you like the recipe:-)

      Reply
  21. Margaret

    05/07/2022 at 2:25 am

    Made fantastic jam ,my cherries are sweet so I reduced sugar .Thank you for this recipe.

    Reply
    • Camilla

      05/07/2022 at 10:49 pm

      Awesome, so glad you like the recipe Margaret:-)

      Reply
  22. Cat

    03/07/2022 at 10:17 am

    Used this recipe with some locally foraged Mazzards.. Delicious!

    Reply
    • Camilla

      03/07/2022 at 10:50 pm

      Awesome Cat, thank you:-)

      Reply
  23. Elise

    01/07/2022 at 1:54 pm

    Can I just put the jam in my fridge without all the canning crap?

    Reply
    • Camilla

      01/07/2022 at 2:09 pm

      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.

      Reply
    • Sarah

      20/08/2022 at 12:03 am

      It was way too sweet for my taste. Even using sour cherries. I will definitely cut down on the sugar next time. Too bad.

      Reply
      • Camilla

        20/08/2022 at 12:23 am

        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.

        Reply
  24. Dave

    30/06/2022 at 8:44 am

    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.

    Reply
    • Camilla

      30/06/2022 at 11:42 am

      Hi Dave, that does sound like a very long boil. Enjoy your jam:-)

      Reply
  25. Jo

    14/06/2022 at 11:29 pm

    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:(

    Reply
    • Camilla

      15/06/2022 at 12:04 am

      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:-)

      Reply
  26. Margaret

    24/05/2022 at 8:08 am

    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

    Reply
    • Camilla

      24/05/2022 at 9:39 pm

      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.

      Reply
  27. Kath

    18/01/2022 at 4:07 am

    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

    Reply
    • Camilla

      18/01/2022 at 3:36 pm

      Ooh Kath, that does sound good:-) So glad you like the recipe!

      Reply
    • Brittany

      03/08/2022 at 1:00 am

      Is this recipe easy to double or triple? If so, would I add time to the hard boil part?

      Reply
      • Camilla

        04/08/2022 at 3:36 pm

        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.

        Reply
  28. Rochelle Stanford

    10/07/2021 at 4:26 pm

    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!

    Reply
    • Camilla

      10/07/2021 at 10:47 pm

      Excellent Rochelle, it is such a lovely jam isn’t it:-)

      Reply
  29. Cherie

    04/07/2021 at 10:42 am

    Hi camilla I managed to source fresh rhubarb,going to give the jam a go

    Reply
    • Camilla

      04/07/2021 at 5:37 pm

      Excellent:-) I just harvested some of mine today:-)

      Reply
  30. Cherie Withers

    29/06/2021 at 9:51 pm

    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

    Reply
    • Camilla

      29/06/2021 at 11:49 pm

      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:-)

      Reply
      • Cherie Withers

        01/07/2021 at 7:57 pm

        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.

        Reply
        • Camilla

          01/07/2021 at 8:37 pm

          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.

          Reply
  31. Julian Lawley

    22/06/2021 at 10:20 pm

    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

    Reply
    • Camilla

      22/06/2021 at 10:58 pm

      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:-)

      Reply
  32. Elia

    05/05/2021 at 12:59 pm

    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.

    Reply
    • Camilla

      05/05/2021 at 10:25 pm

      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.

      Reply
      • Danni

        05/08/2021 at 8:37 pm

        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.

        Reply
        • Camilla

          06/08/2021 at 12:11 am

          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:-)

          Reply
  33. Jacqui

    23/04/2021 at 5:05 pm

    Looking forward to trying this recipe – can you use “sour cherries” [carmine, juliett, evans, etc.]

    Reply
    • Camilla

      24/04/2021 at 11:01 pm

      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.

      Reply
  34. Lindsey

    13/04/2021 at 3:43 pm

    Can I use a jar of moreno cherries in liquid?

    Reply
    • Camilla

      13/04/2021 at 5:02 pm

      Hi Lindsey, no you need fresh cherries for this recipe.

      Reply
  35. Christina

    28/12/2020 at 9:33 am

    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

    Reply
    • Camilla

      28/12/2020 at 3:58 pm

      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:-)

      Reply
  36. Melanie Goody

    22/11/2020 at 1:50 pm

    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 😀

    Reply
    • Camilla

      22/11/2020 at 7:32 pm

      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:-)

      Reply
  37. Niamh

    07/08/2020 at 6:32 pm

    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!

    Reply
    • Camilla

      07/08/2020 at 11:47 pm

      That’s wonderful Niamh, so glad you like the recipe and very envious of your cherry trees:-)

      Reply
  38. Marilyn

    02/08/2020 at 5:26 pm

    Made this as a first timer and it was delicious and the set was perfect. Thank you for sharing your recipe.

    Reply
    • Camilla

      03/08/2020 at 12:04 am

      Awesome Marilyn, so glad your first attempt at making jam was successful. Do check out my other jams:-)

      Reply
  39. Marti

    29/07/2020 at 8:54 pm

    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!

    Reply
    • Camilla

      29/07/2020 at 9:26 pm

      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.

      Reply
  40. Sharon parkin

    20/07/2020 at 3:30 pm

    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.

    Reply
    • Camilla

      20/07/2020 at 4:00 pm

      Fab Sharon, welcome to the world of jam making, so glad you like the recipe! Do try some of my many other jams & curds:-)

      Reply
  41. Sally Mooney

    17/07/2020 at 8:53 am

    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

    Reply
    • Camilla

      17/07/2020 at 8:13 pm

      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.

      Reply
    • Sue

      24/07/2020 at 5:17 pm

      Should I use sweet cherries or tart?
      Thanks, sue

      Reply
      • Camilla

        24/07/2020 at 10:22 pm

        Hi Sue, I used sweet cherries, I’ve only ever come across frozen tart ones.

        Reply
        • M

          23/08/2020 at 12:26 pm

          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

          Reply
          • Camilla

            23/08/2020 at 2:19 pm

            Sounds like a better plan!

  42. Lyndsey Davies

    08/07/2020 at 8:00 pm

    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?

    Reply
    • Camilla

      08/07/2020 at 8:44 pm

      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.

      Reply
  43. Becca

    08/07/2020 at 6:22 am

    Hi, just wanted to know how long it will stay fresh before going bad? Thanks so much for a wonderful recipe! Will definitely try

    Reply
    • Camilla

      08/07/2020 at 11:13 am

      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:-)

      Reply
  44. Janet Thomas

    07/07/2020 at 10:18 am

    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?

    Reply
    • Camilla

      07/07/2020 at 11:42 am

      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!

      Reply
  45. Sue

    05/07/2020 at 12:30 pm

    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

    Reply
    • Camilla

      05/07/2020 at 1:55 pm

      Hi Sue, sorry if I’ve confused you, you could swap the word rendered for “produced”.

      Reply
    • Camilla

      05/07/2020 at 1:55 pm

      Hi Sue, sorry if I’ve confused you, you could swap the word rendered for “produced”, I’ll change it!

      Reply
  46. Laura

    30/06/2020 at 10:12 am

    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 🙂

    Reply
    • Camilla

      30/06/2020 at 12:17 pm

      Awesome Laura, so happy you like my Cherry Jam and oh so envious of your Morello cherry tree!

      Reply
  47. Julia

    28/06/2020 at 10:08 pm

    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.

    Reply
    • Camilla

      28/06/2020 at 11:19 pm

      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:-)

      Reply
  48. Wendy

    27/06/2020 at 5:51 pm

    Could I add kirsch or amaretto to the.recipe

    Reply
    • Camilla

      27/06/2020 at 11:10 pm

      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.

      Reply
      • Wendy

        02/07/2020 at 2:37 pm

        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.

        Reply
        • Camilla

          02/07/2020 at 11:05 pm

          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.

          Reply
  49. Philip Haskell

    27/06/2020 at 2:10 pm

    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

    Reply
    • Camilla

      27/06/2020 at 11:43 pm

      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!

      Reply
      • Philip haskell

        28/06/2020 at 6:23 am

        The jam it’s self tastes lovely, but is a little runny, think I possible needed to cook longer

        Reply
        • Camilla

          28/06/2020 at 11:46 am

          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.

          Reply
          • Philip Haskell

            28/06/2020 at 3:38 pm

            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

            28/06/2020 at 4:45 pm

            Glad you enjoyed it Philip. Hopefully you’ll try some more of my jam recipes now, practice makes perfect:-)

  50. Becky Hill

    26/06/2020 at 11:23 am

    Hi there

    I may have missed it, but is the weight of the cherries before or after removing the stones please?

    Thanks

    Reply
    • Camilla

      26/06/2020 at 5:29 pm

      The weight is whole or it would say pitted cherries and that would be a fiddle to do:-)

      Reply
  51. Sophia Ambrose

    24/06/2020 at 8:38 pm

    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?

    Reply
    • Camilla

      25/06/2020 at 12:00 am

      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:-)

      Reply
  52. Karen

    21/06/2020 at 12:31 pm

    Hi only got 600grms cherries how much sugar for that amount Please?

    Reply
    • Camilla

      21/06/2020 at 10:46 pm

      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:)

      Reply
  53. Maureen

    12/06/2020 at 5:05 pm

    Hi, Only used 350gm and still too sweet, will try 300gm next time.
    Lovely easy recipe.
    Thank you.
    Maureen.

    Reply
    • Camilla

      13/06/2020 at 12:09 am

      Thank you Maureen:-)

      Reply
  54. Lee Jacintho

    27/12/2019 at 9:43 pm

    Any chance of American measures? What are 2 jars?

    Reply
    • Camilla

      28/12/2019 at 1:00 am

      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.

      Reply
    • Mumma horris

      06/01/2020 at 4:35 am

      The jars are for the jam when it’s ready

      Reply
  55. Vic whelan

    20/11/2019 at 9:50 am

    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

    Reply
    • Camilla

      20/11/2019 at 2:31 pm

      Thank you Vic and a cool hack for those who don’t own a cherry pitter:-)

      Reply
  56. Paula

    28/07/2019 at 9:57 am

    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??!

    Reply
    • Camilla

      28/07/2019 at 11:26 am

      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!

      Reply
    • Bernice

      01/08/2019 at 5:58 pm

      Hi I have the jam sugar, can you use less sugar in this recipe

      Reply
      • Camilla

        01/08/2019 at 10:53 pm

        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.

        Reply
    • Sinead

      12/09/2019 at 7:20 am

      Can I use thawed pitted frozen cherries instead of fresh? And if so what weight will I use please?

      Reply
      • Camilla

        12/09/2019 at 1:14 pm

        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.

        Reply
  57. Nina

    24/07/2019 at 7:45 pm

    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.

    Reply
  58. Kelly

    24/07/2019 at 7:07 am

    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.

    Reply
    • Camilla

      24/07/2019 at 3:19 pm

      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.

      Reply
  59. Sue Simpson

    19/07/2019 at 5:25 pm

    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

    Reply
    • Camilla

      19/07/2019 at 9:06 pm

      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.

      Reply
  60. Char

    13/07/2019 at 2:58 am

    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)

    Reply
    • Camilla

      13/07/2019 at 2:27 pm

      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.

      Reply
  61. Danni

    06/07/2019 at 3:13 am

    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!!

    Reply
    • Camilla

      06/07/2019 at 11:45 am

      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.

      Reply
      • Danni

        07/07/2019 at 4:31 am

        Oh very interesting. I never knew that it was not something done over there.

        Reply
        • Camilla

          07/07/2019 at 11:38 am

          Yes, there just isn’t the need here.

          Reply
  62. Brian Read

    25/06/2019 at 6:15 pm

    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?

    Reply
    • Camilla

      25/06/2019 at 7:43 pm

      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/

      Reply
  63. Alison Kenny

    24/06/2019 at 8:24 pm

    Hi,
    Just made my jam – turned out lovely..!!
    It’s in a pilsner jar, how long will it last..??
    Thanks
    Ali

    Reply
    • Camilla

      24/06/2019 at 11:50 pm

      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.

      Reply
  64. Brian Read

    23/06/2019 at 8:05 pm

    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

    Reply
    • Camilla

      23/06/2019 at 10:41 pm

      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.

      Reply
  65. Lou | Crumbs & Corkscrews

    05/06/2019 at 6:47 pm

    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!

    Reply
    • Camilla

      06/06/2019 at 11:04 am

      It is practice and a runny jam can always be reboiled until you get that crinkle on a chilled saucer:-)

      Reply
  66. Betj

    14/12/2018 at 9:06 am

    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 🙂

    Reply
    • Camilla

      14/12/2018 at 1:45 pm

      Fabulous:-)

      Reply
    • kathy kroon

      27/05/2019 at 5:36 am

      hi you said you used less sugar so how much did you use? How much pectin did you use? Thank you

      Reply
      • Camilla

        27/05/2019 at 9:10 pm

        The recipe is what I made. I never use pectin in any of my recipes.

        Reply
  67. Ailsa

    04/12/2018 at 6:24 am

    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!

    Reply
    • Camilla

      04/12/2018 at 11:02 am

      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.

      Reply
  68. Stewart Thorp

    20/09/2018 at 5:53 pm

    You make no mention of water in the recipe. Surely you need water?

    Reply
    • Camilla

      20/09/2018 at 11:26 pm

      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:-)

      Reply
  69. Suzie

    19/08/2018 at 10:23 am

    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

    Reply
    • Camilla

      19/08/2018 at 12:58 pm

      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.

      Reply
  70. John Bulmer

    31/07/2018 at 4:51 am

    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.

    Reply
    • Camilla

      31/07/2018 at 7:50 pm

      How lovely, so glad you like the recipe:-)

      Reply
  71. Gulten

    26/07/2018 at 5:46 pm

    I made this a few days ago, it’s absolutely yummy, turned out perfect! Thank you Camilla

    Reply
    • Camilla

      26/07/2018 at 10:27 pm

      Thank you Gulten, so pleased you like it, it is one of my favourites:-)

      Reply
  72. Theresa

    25/07/2018 at 8:42 am

    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.

    Reply
    • Camilla

      25/07/2018 at 10:24 pm

      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.

      Reply
      • Theresa

        26/07/2018 at 12:03 pm

        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..

        Reply
        • Camilla

          26/07/2018 at 1:47 pm

          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.

          Reply
  73. Lauren

    22/07/2018 at 6:00 pm

    How do you store your jam and what is the shelf life?

    Reply
    • Camilla

      22/07/2018 at 11:23 pm

      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.

      Reply
  74. John Ashplant

    21/07/2018 at 8:09 am

    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!

    Reply
    • Camilla

      22/07/2018 at 12:40 am

      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!

      Reply
  75. Polly

    10/07/2018 at 10:22 pm

    Hi, bit confused about how much this recipe makes. Instructions say 600mls but then in the recipe notes it suggests 750mls? Thanks

    Reply
    • Camilla

      10/07/2018 at 11:33 pm

      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.

      Reply
  76. Susie

    08/07/2018 at 11:24 pm

    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?

    Reply
    • Camilla

      09/07/2018 at 10:21 am

      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:-)

      Reply
      • Susie

        09/07/2018 at 8:38 pm

        Oh cool – thanks – will give it a go!

        Reply
  77. Heather

    08/07/2018 at 11:22 am

    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.

    Reply
    • Camilla

      08/07/2018 at 3:48 pm

      Fabulous Heather, glad you made the recipe work for you:-)

      Reply
  78. Sarah

    05/07/2018 at 11:17 pm

    Can you use store bought lemon juice or does it have to be fresh?

    Reply
    • Camilla

      05/07/2018 at 11:45 pm

      Hi Sarah, it needs to be fresh (that’s all I’ve ever used).

      Reply
  79. Jane

    02/07/2018 at 5:59 pm

    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!

    Reply
    • Camilla

      02/07/2018 at 6:26 pm

      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.

      Reply
  80. Hae

    28/06/2018 at 9:30 am

    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.

    Reply
    • Camilla

      28/06/2018 at 1:52 pm

      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).

      Reply
    • kathy

      01/07/2018 at 10:17 pm

      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.

      Reply
  81. Cindy

    27/06/2018 at 2:09 am

    How long do you store the jam and does it have to
    Be refrigerated ?
    Thx

    Reply
    • Camilla

      27/06/2018 at 11:34 am

      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.

      Reply
  82. Elizabeth Lukehurst

    16/06/2018 at 11:47 am

    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

    Reply
    • Camilla

      16/06/2018 at 12:15 pm

      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:-)

      Reply
  83. Pam

    08/06/2018 at 8:54 pm

    Good clear instructions. How long does this jam keep once opened? Do I need to process the jars for storage?
    Many thanks

    Reply
    • Camilla

      08/06/2018 at 10:54 pm

      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.

      Reply
  84. Anne Sundqvist

    07/06/2018 at 5:14 pm

    Great recipe worked perfectly – thank you

    Reply
    • Camilla

      07/06/2018 at 5:38 pm

      Thank you, so glad you like it:-)

      Reply
  85. alan

    05/12/2017 at 10:53 pm

    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

    Reply
    • Camilla

      05/12/2017 at 11:21 pm

      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.

      Reply
  86. Jon

    08/11/2017 at 4:50 pm

    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

    Reply
    • Camilla

      08/11/2017 at 6:33 pm

      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!

      Reply
  87. connie

    26/08/2017 at 7:07 pm

    love the jam i don’t need to can them after cooking do i for shelf life do i?
    ty

    Reply
    • Camilla

      26/08/2017 at 11:41 pm

      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:-)

      Reply
  88. Verna Wood

    17/08/2017 at 3:20 pm

    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.

    Reply
    • Camilla

      17/08/2017 at 11:24 pm

      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.

      Reply
  89. Verna Wood

    16/08/2017 at 5:06 pm

    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.

    Reply
    • Camilla

      17/08/2017 at 12:37 am

      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:-)

      Reply
  90. Bonnie

    10/08/2017 at 9:44 pm

    Can you please convert this recipe to pounds and/or ounces? Thank you!

    Reply
    • Camilla

      10/08/2017 at 10:12 pm

      Just type the figures into Google and it’ll do it for you:-)

      Reply
  91. Dan

    30/07/2017 at 6:57 pm

    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!

    Reply
    • Camilla

      30/07/2017 at 11:39 pm

      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-)

      Reply
  92. Angela

    26/07/2017 at 8:53 pm

    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

    Reply
    • Camilla

      26/07/2017 at 9:33 pm

      Excellent Angela, so glad you liked and found it easy to make:-)

      Reply
  93. Daisy

    26/07/2017 at 4:37 pm

    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.

    Reply
    • Camilla

      26/07/2017 at 6:02 pm

      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

      Reply
  94. Robin Clarke

    21/07/2017 at 6:51 am

    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

    Reply
    • Camilla

      21/07/2017 at 10:19 am

      Thanks Robin, great to have your feedback:-)

      Reply
  95. Kate

    19/07/2017 at 12:30 pm

    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

    Reply
    • Camilla

      19/07/2017 at 2:37 pm

      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-)

      Reply
  96. Heather

    17/07/2017 at 6:58 pm

    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!

    Reply
    • Camilla

      18/07/2017 at 12:06 am

      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

      Reply
  97. RODRIGUE IMBEAU

    13/07/2017 at 12:34 am

    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

    Reply
    • Camilla

      13/07/2017 at 10:54 am

      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:-)

      Reply
  98. Linda

    09/07/2017 at 3:23 pm

    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

    Reply
    • Camilla

      09/07/2017 at 6:34 pm

      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!

      Reply
  99. Lyndsey

    02/07/2017 at 5:14 pm

    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.

    Reply
    • Camilla

      02/07/2017 at 8:51 pm

      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-)

      Reply
  100. Andy Jackson

    27/06/2017 at 7:31 pm

    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

    Reply
    • Camilla

      28/06/2017 at 12:37 am

      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.

      Reply
  101. Richard Green

    18/06/2017 at 11:16 am

    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

    Reply
    • Camilla

      19/06/2017 at 9:37 am

      Oh wow, lucky you, I have one young cherry tree and it is yet to produce enough cherries to make jam with:-)

      Reply
  102. Richard Eldred Hawes

    16/06/2017 at 9:03 pm

    Looks like I need to look for some cheap cherries

    Reply
    • Camilla

      17/06/2017 at 12:14 am

      Aldi is good for those:-)

      Reply
    • Daisy

      26/07/2017 at 4:40 pm

      Tesco have one kilo boxes for £4 now selling for £2. They’re from Kent and absolutely delicious.

      Reply
  103. Ann McGhee

    25/05/2017 at 5:27 pm

    Do you skim the white foam? Love this recipe. Thank you

    Reply
    • Camilla

      26/05/2017 at 12:20 am

      If I didn’t mention it it’s because there wasn’t any, when there is yes I’ll skim:-)

      Reply
    • Penfold

      23/07/2017 at 12:04 pm

      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

      Reply
  104. A S,Edinburgh

    16/01/2017 at 11:18 pm

    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.

    Reply
    • Camilla

      17/01/2017 at 12:23 am

      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!

      Reply
  105. William Gould

    10/11/2016 at 11:24 am

    That’s sounds fabulous! I love cherries. If only I could stop the blackbirds stealing 90% of the ones from my mini cherry tree….

    Reply
    • Camilla

      10/11/2016 at 1:01 pm

      90%, you’re lucky, I think they had 99.9% from mine which had produced it’s first fairly decent crop this year!

      Reply
  106. Laura Tovey

    06/11/2016 at 1:26 pm

    I think that even I could manage to make this 🙂

    Reply
    • Camilla

      06/11/2016 at 9:04 pm

      I’m sure you could Laura:-)

      Reply
  107. Hazel Rea

    21/07/2016 at 9:05 pm

    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.

    Reply
    • Camilla

      22/07/2016 at 12:45 am

      Thank you Hazel:-) I learned this cellophane/wax disc method from Vivien Lloyd.

      Reply
  108. Katie Bryson

    30/06/2016 at 7:06 pm

    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

    Reply
    • Camilla

      01/07/2016 at 12:25 am

      Thank you Katie! Compared to stoning Damsons this was a walk in the park LOL:-)

      Reply
  109. Isobelle Forde

    27/06/2016 at 11:40 pm

    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.

    Reply
    • Camilla

      27/06/2016 at 11:50 pm

      I have a fabulous Oxo Cherry Pitter that makes light work of pitting cherries:-)

      Reply
  110. Michelle @ Greedy Gourmet

    21/06/2016 at 9:05 am

    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….

    Reply
    • Camilla

      21/06/2016 at 11:58 am

      Ooh I’ll have to try that, well the chicken liver pate combo as I’m not a blue cheese fan:-)

      Reply
  111. Sarah James @ Tales From The Kitchen Shed

    20/06/2016 at 4:25 pm

    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

    Reply
    • Camilla

      20/06/2016 at 6:35 pm

      Thank you Sarah, I’m hoping my young cherry tree bears enough fruit to make jam with this year:-)

      Reply
  112. Heather Haigh

    19/06/2016 at 1:05 pm

    Cherry jam is one of my favourites and yours looks lushious.

    Reply
    • Camilla

      19/06/2016 at 4:03 pm

      Thanks, it really is special:-)

      Reply
  113. Leslie Hernandez

    16/06/2016 at 4:57 pm

    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

    Reply
    • Camilla

      16/06/2016 at 11:10 pm

      Thanks Leslie:-)

      Reply
  114. Maren

    16/06/2016 at 7:29 am

    I’ve never tried Cherry Jam before, but something tells me that’s going to change!

    Reply
    • Camilla

      16/06/2016 at 11:00 am

      Great Maren, glad to have inspired you:-)

      Reply
  115. Sam McKean

    15/06/2016 at 7:55 pm

    This looks amazing, can’t wait for our cherries on the tree to start ripening now!

    Reply
    • Camilla

      15/06/2016 at 8:06 pm

      Thanks Sam, I’m waiting for mine too:-)

      Reply
    • Camilla

      15/06/2016 at 10:38 pm

      Thank you Sam, I’m hoping for a decent crop from my little tree:-)

      Reply
  116. Kavey

    15/06/2016 at 3:45 pm

    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!

    Reply
    • Camilla

      15/06/2016 at 5:03 pm

      Fab Kavey:-) I can’t wait for my yellow cherries to ripen and make jam with.

      Reply
  117. Jacqueline Meldrum

    15/06/2016 at 1:10 pm

    I always love your jams Camilla and this one looks fabulous too.

    Reply
    • Camilla

      15/06/2016 at 5:04 pm

      Aah, thank you Jacs:-)

      Reply
  118. GeorgeW78

    14/06/2016 at 11:34 pm

    It looks delicious, I’m salivating! Super speedy too, must give it a try 🙂

    Reply
    • Camilla

      14/06/2016 at 11:59 pm

      Thanks, can’t recommend it more:-)

      Reply
  119. Ana De- Jesus

    14/06/2016 at 11:00 pm

    I love cherries but have never tried cherry jam! What is up with that?! I love the look of your jam!

    Reply
    • Camilla

      15/06/2016 at 12:01 am

      Thank you Ana, well you have to put this right surely:-)

      Reply
  120. emmagough78

    14/06/2016 at 10:22 pm

    I love cherries, definitely going to try this out – I bet it makes a great cake filling with cream mmmmm – 😀

    Reply
    • Camilla

      15/06/2016 at 12:02 am

      Yes would be perfect in a Black Forest Gateau – might have to do this now:-)

      Reply
  121. kellie@foodtoglow

    14/06/2016 at 9:54 pm

    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. 🙂

    Reply
    • Camilla

      15/06/2016 at 12:04 am

      I was thinking of adding almond extract but hubby wanted plain cherry jam so I stuck with that:-)

      Reply
  122. Sarah Ella (Mumx3x)

    14/06/2016 at 9:44 pm

    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 🙂

    Reply
    • Camilla

      15/06/2016 at 12:05 am

      Thanks;-) Excellent Sarah, I’m sure you’ll get the bug once you start, it’s so addictive:-)

      Reply
  123. Jessica Howliston

    14/06/2016 at 8:39 pm

    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

    Reply
    • Camilla

      15/06/2016 at 12:06 am

      Thanks Jessica, do let me know what you think:)

      Reply
  124. Natalie Gillham

    14/06/2016 at 8:21 pm

    cherry jam is my favourite so I’d love to try making it myself, thanks for the recipe x

    Reply
    • Camilla

      15/06/2016 at 12:07 am

      Thanks Natalie, hope you get to make it:-)

      Reply
  125. Ickle Pickle

    14/06/2016 at 8:02 pm

    I have never made my own jam – this looks delicious. Well done on your wins! Kaz x

    Reply
    • Camilla

      15/06/2016 at 12:08 am

      Thanks Kaz, well it’s never too late to start and you don’t need any fancy equipment:-)

      Reply
  126. DannyUK.com

    14/06/2016 at 5:36 pm

    I’m not a fan of cherries, but I must admit that this jam looks good!

    Reply
    • Camilla

      14/06/2016 at 6:36 pm

      Thanks Danny:-)

      Reply
  127. Kira

    14/06/2016 at 4:49 pm

    I have never actually tried cherry jam before, but I’d love to! Sounds delicious!

    Reply
    • Camilla

      14/06/2016 at 6:37 pm

      Oh gosh Kira, it’s so good, you should definitely try it:-)

      Reply
  128. Becca @ Amuse Your Bouche

    14/06/2016 at 3:33 pm

    Oh my gosh this sounds amazing, I LOVE cherries. I love that you kept some of the cherries whole for a nice chunky jam!

    Reply
    • Camilla

      14/06/2016 at 6:23 pm

      Thanks Becca, the chunks of cherry are fabulous:-)

      Reply
  129. Dannii @ Hungry Healthy Happy

    14/06/2016 at 3:29 pm

    Youhave iven me a huge jam craving now Camilla. I just want to spread this over a whole loaf of bread.

    Reply
    • Camilla

      14/06/2016 at 6:24 pm

      LOL Dannii, I don’t blame you, make it a nice crusty Bloomer:-)

      Reply
  130. Kate Ford

    14/06/2016 at 1:17 pm

    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!

    Reply
    • Camilla

      14/06/2016 at 6:44 pm

      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:-)

      Reply
  131. Eb Gargano

    14/06/2016 at 11:54 am

    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

    Reply
    • Camilla

      14/06/2016 at 12:17 pm

      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!

      Reply
  132. Emma @ Supper in the Suburbs

    14/06/2016 at 10:23 am

    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.

    Reply
    • Camilla

      14/06/2016 at 11:15 am

      I have a small cherry tree with yellow cherries so might have to make some more jam if she gives enough cherries this year:-)

      Reply
  133. Anosa

    14/06/2016 at 9:13 am

    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

    Reply
    • Camilla

      14/06/2016 at 12:19 pm

      Thanks Anosa, that’s like me with figs, not keen but do like them in jam:-)

      Reply
  134. Annie Bathurst

    14/06/2016 at 7:52 am

    Sounds delicious

    Reply
    • Camilla

      14/06/2016 at 12:21 pm

      Thank you Amie, it certainly is-)

      Reply
  135. Maya Russell

    14/06/2016 at 6:37 am

    Looks like nice jam! Wonder if I could ever resist eating the fresh cherries though.

    Reply
    • Camilla

      14/06/2016 at 12:22 pm

      Thanks Maya:-) We ate a quarter of the tray and the rest went into the jam, you just need to buy extra:-)

      Reply
  136. maria hackett

    13/06/2016 at 9:44 pm

    omg! that looks amazing! hubby loves cherry and i should try this sometime!

    Reply
    • Camilla

      13/06/2016 at 9:50 pm

      Thanks Maria, my hubby’s favourite too, do hope you get to make it:-)

      Reply

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