If you’ve got a bowl of sweet cherries and a little time, you can make a jar or two of the best jam you’ll ever taste.
This recipe doesn’t use pectin – just cherries, sugar, and lemon juice. It’s a small batch, so you don’t have to spend all day in the kitchen or deal with mountains of fruit.
The steps are simple, the flavor is fresh, and it sets up just right when you follow the timing.
Perfect for spreading on toast, spooning over yogurt, or stirring into oatmeal.
Why This Recipe Works
This jam keeps things simple (just cherries, sugar, and lemon juice) yet it sets up beautifully without added pectin.
Cooking the fruit to the right temperature brings out its natural pectin, and blending the cherries spreads that pectin evenly through the jam, giving it a thick, spreadable texture.
The small-batch size means it cooks quickly and evenly, so you’re less likely to over – or undercook it.
Looking for more ways to fill your pantry? This recipe is included in our Jam Series. Take a peek at the others here.
- Easy Strawberry Jam Recipe Without Pectin (Simple 3-Ingredient Recipe)
- Small-Batch Blueberry Jam Recipe
- How to Make Blackberry Jam (Easy, Traditional Recipe)
- Quick Peach Jam Recipe
- Easy Raspberry Jam Recipe Without Pectin
- How to Make Strawberry Rhubarb Jam
- How to Make Homemade Apricot Jam
- Homemade Plum Jam Recipe
- Homemade Apple Jam Recipe
Plus, you can make it with fresh cherries when they’re in season or frozen ones any time of year, so it’s a recipe you can count on whenever the craving hits.
Here is the recipe:
Ingredients
- 2½ cups (400 g) halved, pitted sweet cherries – fresh or frozen both work fine. If using frozen, no need to thaw first.
- 1 cup (200 g) granulated sugar – plain white sugar helps the jam set and keeps the flavor bright.
- 2 tablespoons (30 ml) lemon juice – about one lemon’s worth. Bottled works just fine if that’s what you have.
Notes on your ingredients:
- If your cherries are already pitted, you’ll save some time (and sticky fingers).
- Frozen cherries take a few minutes longer to cook, but the end result is the same.
- Lemon juice isn’t just for flavor – it helps the jam set and keeps the color nice and vibrant.
Equipment Needed
- Medium or large pot – Jam bubbles up more than you’d expect, so give it plenty of space.
- Measuring cups and spoons – For getting your sugar and lemon juice right.
- Immersion blender – Makes it easy to break down the cherries right in the pot.
- Food processor or a good sharp knife – Only needed if you don’t have an immersion blender.
- Jars with lids – Two half-pint jars work perfectly for this batch.
- Cooking thermometer – Helps you know when the jam’s hit that magic 220°F/105°C.
- Small plate – Only if you’re skipping the thermometer and using the chilled plate test instead.
Step-by-Step Instructions
Making this cherry jam is straightforward. As long as you follow the cooking time and temperature, you’ll end up with a thick, flavorful spread that holds together beautifully.
Here’s how to do it from start to finish.
1. Mix Everything in the Pot
Place the cherries, sugar, and lemon juice into a medium or large saucepan. Just add them all in together – there’s no need to layer or separate.
2. Melt the Sugar
Set the pot over medium heat. Stir from time to time until the sugar dissolves completely and the juice turns a deep red.
- Fresh cherries usually take about 5 minutes.
- Frozen cherries can take up to 10 minutes since they release extra liquid as they warm.
3. Bring to a Steady, Strong Boil
Increase the heat slightly if needed until you get a rolling boil – bubbling that continues even when stirred. The mixture will rise and foam, so give yourself room in the pot to avoid overflow.
4. Cook Until Thickened and at the Right Temperature
Continue boiling the jam for roughly 8–10 minutes, stirring often, until it reaches 220°F (105°C). This is the point where the fruit’s natural pectin and the sugar work together to give the jam its set.
5. Check the Set Without a Thermometer
If you’re not using a thermometer, try the cold plate method:
- Put a small plate in the freezer before you begin cooking.
- Spoon a little jam onto it when you think it’s done.
- Wait about 15–20 seconds, then tilt the plate.
If it holds its shape and moves slowly, it’s ready. If it runs quickly, let it cook another minute before retesting.
6. Break Down the Fruit
Blend the cherries right in the pot using an immersion blender until no large chunks remain. This helps the jam thicken because it spreads the natural pectin from the skins throughout the mixture.
No immersion blender? Finely chop the cherries ahead of time or pulse them in a food processor.
7. Fill Jars and Let Chill
Pour the hot jam into clean jars and tighten the lids. Let them cool to room temperature before placing in the fridge. For the best consistency, leave the jam to set overnight before opening.
Tips for Perfect Cherry Jam
Know Your Fruit’s Pectin – Sweet cherries don’t have much pectin naturally, so hitting the right temperature is what makes the jam set. Skipping that step will leave you with syrup instead of spread.
Keep the Foam in Check – The jam will foam up while cooking. You don’t need to skim it off – blending at the end smooths it right back in.
Don’t Guess the Heat – A thermometer takes the guesswork out of knowing when the jam is ready. If you don’t have one, use the cold plate test so you’re sure it will hold its shape when cooled.
Troubleshooting
Even when you follow a recipe closely, jam can still surprise you.
Temperature, cooking time, and even the fruit itself can change the outcome. The good news is most problems can be fixed – or turned into something tasty in a different way.
Jam is Too Runny
If your jam is more like syrup, it’s usually because:
- It wasn’t cooked long enough.
- It never reached 220°F (105°C), which is the point where the sugar and pectin set.
How to Fix It:
- Put the jam back in the pot, bring it to a boil, and cook until it reaches the target temperature.
- If you don’t feel like re-cooking it, don’t toss it – it makes a great topping for pancakes, waffles, yogurt, or even stirred into drinks.
Jam is Too Thick
A jam that’s stiff or pasty can happen if:
- It boiled too long.
- It sat in the hot pot after cooking, which kept it thickening.
How to Fix It:
- Add a splash of water and stir over low heat until it loosens to the consistency you want.
- Go slow – adding too much liquid at once can make it runny again.
Jam Didn’t Set After Cooling
Sometimes jam looks fine in the pot but stays loose after sitting overnight in the fridge. This can happen if:
- The fruit was very ripe (lower pectin).
- The cooking temperature wasn’t quite high enough.
How to Fix It:
- Re-cook with a little extra lemon juice to boost the pectin and reach 220°F (105°C).
- Or keep it as-is and use it in recipes where a softer set works – like layered desserts or as a glaze.
Storage & Shelf Life
Once your jam is cooked and cooled, how you store it will decide how long it lasts and how fresh it tastes. Here’s how to keep it in good shape, whether you plan to eat it soon or save it for later.
In the Refrigerator
- Keep jars sealed until you’re ready to use them.
- Once opened, the jam will stay fresh for up to 3 months in the fridge.
- Always use a clean spoon to scoop it out – this keeps bacteria from getting into the jar.
In the Freezer
- For longer storage without canning, freeze unopened jars for up to 1 year.
- Make sure you’re using freezer-safe jars or containers to prevent cracks.
- Thaw in the refrigerator when you’re ready to use it – don’t rush it in hot water, as this can change the texture.
Canning for Shelf Storage
- If you want your jam to sit on the pantry shelf, process the jars in a water bath canning method.
- Processing times vary depending on altitude, so check the USDA guidelines for exact timing in your area.
- Once canned properly, the jam can last up to 18 months stored in a cool, dark place.
For more detailed advice on how to store your canned goods, check out our canned food storage tips.
Signs It’s Time to Toss
- Any mold, strange smell, or changes in color or texture mean the jam’s no longer safe to eat.
- If the lid has popped or isn’t sealed tightly, don’t take chances – discard it.
Flavor Variations
Cherry jam is tasty all by itself, but it also welcomes a little creativity. You can make small changes to the ingredients and end up with a spread that feels completely new, all without affecting how it sets.
Swap the Citrus
Switching the lemon juice for lime gives the jam a brighter, tangier edge. The lime also adds a light floral note that blends nicely with the natural sweetness of the cherries.
Add Warm Spices
Cinnamon stirred in toward the end of cooking brings a cozy, comforting flavor. Nutmeg or cardamom can work too, each adding their own unique twist to the jam’s richness.
Go Floral
A pinch of dried lavender buds adds a delicate fragrance and a subtle honey-like taste. It’s best to use a very small amount so the floral notes complement the cherries rather than overpower them.
Boost the Sweetness
Vanilla extract, added after you take the jam off the heat, deepens the sweetness and rounds out the flavor. This variation is especially good if you like to use jam in baked goods.
Turn Up the Heat
For those who enjoy a bit of spice, adding a chopped habanero pepper during cooking gives the jam a warm, gentle kick.
The sugar in the recipe softens the heat, leaving a nice balance between sweet and spicy.
Make Your Own Cherry Jam This Week
With just a few ingredients and a little attention to cooking time and temperature, you can have fresh, homemade cherry jam that tastes far better than anything from the store.
Whether you keep it simple or add your own twist with spices, citrus, or even a touch of heat, this recipe is flexible enough to make your own.
Grab some cherries, clear a little counter space, and make a batch – you’ll be glad to have it ready for breakfast, baking, or gifting.
FAQS
1. Can I use tart cherries instead of sweet cherries?
Yes, but you may want to increase the sugar slightly since tart cherries have less natural sweetness.
2. Do I have to let the jam chill overnight before using it?
You can eat it the same day, but letting it set overnight in the fridge gives it a firmer texture and a more developed flavor.
3. Can I make a bigger batch?
You can, but keep in mind that larger batches may need a little more cooking time to reach the right temperature and set properly.
4. How do I know if my jam is ready without a thermometer?
Use the chilled plate test – if the jam holds its shape and moves slowly when tilted, it’s ready.
5. Do I have to blend the cherries?
Blending helps release more natural pectin and creates a thicker jam, but you can skip it if you prefer a chunkier texture.