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Jar of cherry jam standing next to a basket and plate of fresh cherries

My Favourite Cherry Jam Recipe

This cherry jam extends the enjoyment and celebration of this fruit which is around for all too short a time.
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Course Condiment
Cuisine British
Calories 2429 kcal

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

  1. Add a 1/2 teaspoon of vanilla extract.
  2. Lemon zest can both counter any prominent sweetness and add freshness to the jam.
  3. Orange zest is even more exciting.
  4. Add some alcohol towards the end of the cooking process - a Cherry brandy, raspberry liqueur or Amaretto can make this jam extra special.
  5. Add a small cinnamon stick when cooking, and remove ahead of adding to jars. A hint of exotic spice.
  6. 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

Calories: 2429kcalCarbohydrates: 628gProtein: 9gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gSodium: 7mgPotassium: 1824mgFiber: 19gSugar: 598gVitamin A: 504IUVitamin C: 110mgCalcium: 131mgIron: 4mg
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.

Keyword cherry jam
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