This simple, soft set Cherry Jam is made with just 3 ingredients and no added pectin. It tastes out of this world good, no wonder it’s so popular!
Today I’m sharing my utterly delicious Cherry Jam recipe!
Ever since I made my first jar of jam a few years ago I became hooked on jam making and have gone on to win a couple of 1st prizes at our local parish show. So every summer I look forward to gluts of fruit that seem to come my way. Sometimes it’s from family and other times it’s a bargain find in the supermarket!
So the other day I came across trays of cherries for £4 whilst out shopping which I’ve never seen before. They’re usually £2 for a tiny punnet full. I snapped up a tray and knew that they were destined to be Cherry Jam (oh and we had a few for dessert)!
I’ve only ever had one attempt at cherry jam before which ended in disaster! I mixed cherries with apple and due to the high pectin level of the apple the jam was ready a lot sooner than I’d allowed for so I ended up with concrete jam.
It was meant to be my entry into the local Parish Show as I thought something a bit different would stand more of a chance of winning. So I ended up entering a spare jar of my One Punnet Strawberry Jam which went on to win 1st prize so it all ended well!
Well back to the Cherry Jam, I don’t believe in using jam sugar as I find it’s too easy to end up with a really stiff jam and I do like a soft set so I always use lemon juice (plus the rind sometimes) when extra pectin is needed.
I’m pleased to say my Cherry Jam turned out perfectly, not too stiff and not too runny, just a really good soft set with lots of delicious chunks of cherry.
My family all agreed and hubby was very pleased as Cherry Jam is his absolute favourite. I think I’ll have to see if there are any more trays of these cheap cherries as I can see this batch won’t last long!
Can you use frozen cherries?
As with any jam recipe you could make this cherry conserve with frozen cherries. Just heat them up with the sugar to slowly thaw. Fresh cherries will give the best result but using pitted cherries from the freezer if often more practical.
I do hope you give this quick and easy Cherry Jam a go if you find yourself with a glut of cherries! Don’t forget to tag @fabfood4all on social media if you do!
More summer jam recipes you might like:
- Quick & Easy Raspberry Jam
- Simple Blueberry Jam
- Rhubarb & Strawberry Jam
- Rhubarb & Gin Jam
- One Punnet Strawberry Jam
- Easy Grape Jam
- Peach & Apricot Jam
- Summer Fruits Jam
- Spiced Blackberry Jam
- Morello Cherry & Raspberry Jam
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Cherry Jam
Ingredients
- 750 g cherries
- 500 g granulated sugar
- Juice of 1 lemon mine rendered 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. If using wax discs and cellophane, lay on the wax discs, wait until cool and then top with cellophane and rubber bands.
- Makes 1.5 standard jars (600 mls).
Recipe Notes
Put 2 saucers in the freezer before you start.
Sterilise 1 x 500 ml and 1 x 250 ml jars or 3 x 250 ml jar by washing in hot soapy water or take straight from dishwasher, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
Lee Jacintho
Any chance of American measures? What are 2 jars?
Camilla
Hi Lee, I once tried making a recipe for blueberry jam with the intention of putting cup measurements along with the gram measurements but depending on the size of the berries (I had punnets of large and small blueberries) the weights were totally different for a cup. So that’s why I don’t give cup measurements as they would be totally inaccurate. I only want people to have success making my jams so getting a set of digital scales is the first step to success. I just bought my son who is at uni some as he lost his, they’re not expensive. A jar is a jam jar. When making jam I put a few jars in the oven and fill the ones that look to be the best fit. This recipe makes 600 mls which is about 1 and a half standard sized jars or 3 small 200 ml sized jars. My US cups say 1 cup is 250 mls if that helps.
Mumma horris
The jars are for the jam when it’s ready
Vic whelan
To stone cherries put cherryover the top of a narrow top coke bottle and push stone out , I use the blunt end of a chop stick….. jar full of pips fruit ready for the pan….. I have used this receipt a number of times with very good results,,,,,,,Thanks
Camilla
Thank you Vic and a cool hack for those who don’t own a cherry pitter:-)
Paula
What’s your too tip for pitting cherries?? I too bought that tray of cherries – they were reduced down to £3!!! And thought jam!! Will def try your recipe today but wondered if you had a top tip for putting them??!
Camilla
Hi Paula, my top tip is to have a really good cherry pitter. My old one was spindly and used to splash me and the worktops with cherry juice, that changed when I got the Oxo cherry pitter which you can see in this Damson Jam post: https://www.fabfood4all.co.uk/damson-jam/ Probably no use for you today but one to get for the future!
Bernice
Hi I have the jam sugar, can you use less sugar in this recipe
Camilla
Hi Bernice, there is no jam sugar in this recipe, using jam sugar will give you jam like concrete, just use granulated sugar in the quantity given as that will give you the best result. Reducing the sugar content could affect the set, flavour and keeping quality as I’ve already reduced it quite a bit from the usual 1:1 fruit/sugar ratio.
Sinead
Can I use thawed pitted frozen cherries instead of fresh? And if so what weight will I use please?
Camilla
Hi Sinead, I haven’t made this jam with frozen cherries but if I was going to I would use the same weight and not thaw them, just use frozen as they’ll thaw during the first stage of melting the sugar.