Description

This homemade cherry jam recipe yields a sweet and tangy spread made from fresh cherries, sugar, lemon juice, and fruit pectin. It’s perfect for preserving seasonal cherries and can be enjoyed on toast, pastries, or as a dessert topping. The process involves simmering the ingredients on the stovetop and finishing with water bath canning for safe storage.

Ingredients

Jam Ingredients

4 cups fresh cherries (pitted)
1 ½ cups granulated sugar
2 tablespoons lemon juice (freshly squeezed)
1 package (1.75 oz) fruit pectin

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Instructions

Prepare Cherries: Wash the fresh cherries thoroughly and remove the pits using a cherry pitter or by cutting them in half carefully.
Combine Ingredients: In a large pot, mix the pitted cherries, granulated sugar, and freshly squeezed lemon juice. Stir the mixture well and allow it to sit for 30 minutes so the cherries release their natural juices.
Heat the Mixture: Place the pot over medium heat and heat the mixture until it starts to boil, stirring frequently to prevent sticking and burning.
Add Pectin: Once boiling, add the fruit pectin according to the package instructions. Continue cooking until the mixture achieves a rolling boil again, ensuring the pectin activates properly for setting.
Test for Doneness: Perform the cold plate test by dropping a small amount of jam on a cold plate; if it wrinkles when pushed with a finger, the jam is ready.
Jar the Jam: Ladle the hot jam into sterilized jars, seal them tightly, and process the jars in boiling water for 5 to 10 minutes to ensure safe preservation.

Notes

Use fully ripe cherries for the best flavor and natural sweetness.
Ensure jars are properly sterilized to avoid contamination.
The cold plate test is critical to check jam consistency before jarring.
Adjust sugar slightly if you want a less sweet or more tart jam.
Process jars promptly after filling to maintain safety and preservation quality.
Store sealed jars in a cool, dark place; refrigerate after opening.