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Cherry Jam, in a jar and spread on Scotch pancakes.
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4.84 from 37 votes

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
Keyword cherry, jam, no pectin
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 1 - 2 jars
Author Camilla Hawkins


  • 750 g cherries
  • 500 g granulated sugar
  • Juice of 1 lemon mine produced a little over 3 tbsp


  • Wash and pit all the cherries and cut  three quarters of them in half, leaving the other quarter whole.
  • Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.
  • Use a potato masher to lightly crush the cherries and simmer gently until cooked (about 7 minutes).
  • Add the sugar and heat through on very low until all the sugar has dissolved (running a wooden spoon around the pan will help you know as the sugar will scratch if still solid).
  • Bring to a rolling boil and time for 10 minutes.
  • Remove from the heat and drizzle a few drops of jam onto a chilled saucer.
  • Place saucer into fridge for a minute and then run your finger through the jam, it's ready if it forms a crinkle and is tacky.
  • If not quite ready boil for another couple of minutes at a time and re-test.
  • Once ready ladle into hot jars and place lids on immediately.
  • Allow to cool, then store in a cool dark place (will keep for years but best eaten in first year). Store in fridge once open.
  • Makes 1.5 standard jars (600 mls).


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.