There is nothing quite like fruits that carry the taste of summer. With delicious cherry preserves, you can enjoy the best of it all year long! Cherries are a versatile fruit that can be used in many different recipes, from jams and compotes, to pies and tarts. They are also a great addition to smoothies and other snacks. If you have never made cherry jam before, don’t worry – it’s much easier than you might think!
A ‘must-make’ Jam for Me
I’ll never forget the first time I had a cherry jam. I was on holiday in the south of France, and my friend served up some of her cherry jam. She made it from fruits of the big cherry tree in her garden. The jam was so delicious that I immediately asked for the recipe. When I next had a chance to go to a different part of France after that, I had a plan to make some myself. So, once I had eaten my fill, I got on with using the rest of the cherries to make jam.
Since then cherry jam is one of my regular summer jams to make. This stops cherries from going to waste., It’s also extra special when enjoyed in the middle of winter. Now I make it every year here in the UK. And I get to contact my friend in France to compare the experiments we have tried on the current batch.
Making Home-made Cherry Jam
A delicious cherry jam can be made easily at home with fresh or frozen cherries. Homegrown or farmers-market cherries are usually the best to use as they are ripe and in season. Cherry picking can also be a fun activity for the whole family.
Supermarket-bought cherries can also be used. They may not always be as ripe and flavourful, so taste them ahead of using them for the jam. You can also ask neighbours or friends if they have any spare homegrown cherries you could use for your jam-making. Be sure to give some away to neighbours and friends as a delicious thank-you for their cherry donation.
Delicious cherry preserves stand out as something a bit unique compared to the favourite summer jam – strawberry. The combination of sweet and tangy tastes, as well as the glossy texture, make this food item both alluring and luxurious.
When it comes to the choice of cherries to make cherry jam, its either’eating cherries’ and/or ‘cooking cherries’. Each has its own merits, and the type of cherry you use will ultimately depend on your personal preferences. Cooking cherries tend to be larger and have a higher sugar content than eating cherries, making them perfect for preserves. In addition, their firm flesh means they won’t turn to mush when cooked.
For the deepest flavour, use a mix of sweet and sour cherries. I do not spend too much time agonising about this. I just get on with using ripe, juicy cherries that taste good enough to eat like popcorn as my reference! Then I get on with making the jam.
If you can’t find fresh cherries, frozen will work just as well. Just be sure to thaw them completely before beginning the recipe.
Once you’ve gathered your equipment and ingredients wash the cherries and remove any stalks if present. Remove the cherry pit. Either use a knife or a cherry pitter (cherry stoner) which is convenient and inexpensive. It is a messy job either way, but it’s necessary to avoid biting on a cherry stone and chipping a tooth in the middle of enjoying your jam.
You can then add the cherries to a large saucepan with the sugar. Heat slowly so that the juices are released and the fruits soften. Stir through the lemon juice, and cook a bit longer until the mixture thickens. Test for the set of the jam, and when satisfied with this, ladle it into your clean jars.
TIPS for making Cherry Jam
- When making cherry jam, be sure to cook it slowly over low heat so that the fruit doesn’t lose its beautiful colour.
- Cherries, irrespective of variety and whether ‘eating’ or ‘cooking’ type are low-pectin fruits. A cherry jam without any additional pectin (natural or commercial), and without a ton of sugar which will just wipe out the cherry flavour, will therefore tend to be of a softer set than other traditional jams.
- If you do prefer a firmer set to your jam, you may consider titrating lemon juice, adding the skin halves of the squeezed lemon to the mix and then removing this ahead of putting it into jars. Grated green apple is also a natural pectin option. Or use commercial pectin. Chia seeds can also be used to thicken this jam. It all depends on where and how long you are aiming to store the jam, and maybe, what you have available at the time of making the jam.
- You also have a choice between keeping the cherries whole, chopping more or less, or even blending the pitted cherries to a puree ahead of cooking, or even a combination of these. This choice will determine the texture of the cooked jam.
- I am not usually bothered by the short-lived foaming/scum that occurs when cooking jam, so do not use a small amount of butter to counter this occurrence. However, I do add a quarter teaspoon of butter to this jam because it just makes it even more glossy and luscious.
Flavour Combinations
- Add a 1/2 teaspoon of vanilla extract.
- Lemon zest can both counter any prominent sweetness and add freshness to the jam.
- Orange zest is even more exciting.
- Add some alcohol towards the end of the cooking process – a Cherry brandy, raspberry liqueur or Amaretto can make this jam extra special.
- Add a small cinnamon stick when cooking, and remove ahead of adding to jars. A hint of exotic spice.
- Add a few raspberries to the total fruit weight. Depending on how many raspberries you choose to use, you may want to reduce the amount of lemon juice as raspberries bring their own pectin load to the mix.
7 Ways to Use Your Cherry Jam
- On toast, scones or English muffins.
- In a cherry almond tart; add a simple crumble topping and serve with a drizzle of cream.
- As a filling for crepes or as a topping to a cheesecake.
- Mixed with yoghurt as a breakfast parfait.
- Swirled through vanilla ice cream for a cherry sundae.
- As a glaze for pork chops or ham.
- In place of maraschino cherries in cocktails.
So, cherry jam is easy to make, and there are so many delicious ways to enjoy it. Not only is it great on its own straight out of the jar, but it can also be used in desserts and savoury dishes. Plus, there are many flavour combinations you can try. I’ve shared my favourite cherry jam recipe here, but feel free to experiment with your own flavours. Make sure that you store some to have in the winter – trust me, it is a truly joyful experience.
Once you’ve made a batch of this delicious jam, I know you’ll love it as much as I do!
My Favourite Cherry Jam Recipe
Equipment
- Kitchen scales
- Chopping board and knife
- Large, deep saucepan
- Lemon juicer
- Cherry pitter (also known as a cherry stoner)
- Spoon to stir
- Ladle
- Jam Funnel
- Small white plate
- Clean, warm sterilised glass jars with lids that can seal
- Labesl and pen
Ingredients
- 750 g cherries
- 500 g white sugar
- 1 lemon for its juice ( OR 3-4tablespoons of bottled lemon juice)
Instructions
- Wash and pit all the cherries. Decide if or how you want them chopped – I either keep them whole or cut 50% in half and leave the rest whole.
- Then you add the cherries to the saucepan together with half of the sugar, and the lemon juice and slowly start to warm the mixture while stirring.
- Simmer gently on low heat for 5 minutes.
- Add the rest of the sugar, stir and heat through, still on low heat until all the sugar has dissolved.
- Turn up the heat and bring the jam mixture to a rolling boil and time for a maximum of 10 minutes. Reduce this time if the mixture appears thickened sooner, and proceed to the next step of testing the set.
- You then remove the jam from the heat and using the small plate from the freezer drizzle a few drops of jam. Return the plate to the fridge for 1 minute and then run your finger through the jam – it is set if it is tacky and wrinkles. If not quite set, boil again for a few minutes and repeat the test for the set.Once you are satisfied with the set, remove the saucepan from the heat and let the jam stand for a couple of minutes.
- Give it one last stir at this point, then ladle it into clean sterilised warm jars.
- Wipe off the rim of the jars with damp kitchen paper or a clean damp cloth and add the lids immediately.
- Make sure that you let the jam cool completely before storing it in a cool dark place. While it can last for longer, it is best enjoyed within 12 months of making it.Once opened, store in the fridge.
Notes
TIPS for making Cherry Jam
-
- When making cherry jam, be sure to cook it slowly over low heat so that the fruit doesn’t lose its beautiful colour.
-
- Cherries, irrespective of variety and whether ‘eating’ or ‘cooking’ type are low-pectin fruits. A cherry jam without any additional pectin (natural or commercial), and without a ton of sugar which will just wipe out the cherry flavour, will therefore tend to be of a softer set than other traditional jams.
-
- If you do prefer a firmer set to your jam, you may consider titrating lemon juice, adding the skin halves of the squeezed lemon to the mix and then removing this ahead of putting it into jars. Grated green apple is also a natural pectin option. Or use commercial pectin. Chia seeds can also be used to thicken this jam. It all depends on where and how long you are aiming to store the jam, and maybe, what you have available at the time of making the jam.
-
- You also have a choice between keeping the cherries whole, chopping more or less, or even blending the pitted cherries to a puree ahead of cooking, or even a combination of these. This choice will determine the texture of the cooked jam.
-
- I am not usually bothered by the short-lived foaming/scum that occurs when cooking jam, so do not use a small amount of butter to counter this occurrence. However, I do add a quarter teaspoon of butter to this jam because it just makes it even more glossy and luscious.
Flavour Combinations
- Add a 1/2 teaspoon of vanilla extract.
- Lemon zest can both counter any prominent sweetness and add freshness to the jam.
- Orange zest is even more exciting.
- Add some alcohol towards the end of the cooking process – a Cherry brandy, raspberry liqueur or Amaretto can make this jam extra special.
- Add a small cinnamon stick when cooking, and remove ahead of adding to jars. A hint of exotic spice.
- Add a few raspberries to the total fruit weight. Depending on how many raspberries you choose to use, you may want to reduce the amount of lemon juice as raspberries bring their own pectin load to the mix.
7 Ways to Use Your Cherry Jam
- On toast, scones or English muffins.
- In a cherry almond tart; add a simple crumble topping and serve with a drizzle of cream.
- As a filling for crepes or as a topping to a cheesecake.
- Mixed with yoghurt as a breakfast parfait.
- Swirled through vanilla ice cream for a cherry sundae.
- As a glaze for pork chops or ham.
- In place of maraschino cherries in cocktails.
Nutrition
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.