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!
I do hope you give this quick and easy Cherry Jam a go if you come across a glut of cherries this summer!
For more summer jam inspiration you might like:
- Rhubarb & Strawberry 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.
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.