Making jam at home is an absolute treat and worth the time. You don't have to make big batches nor do you have to can every jam. Here I make a small batch of good, wholesome homemade all-natural cherry jam without pectin or preservatives. And this recipe is as simple and easy as can be.
Table of Content
Do you make homemade Jams? or do you always buy jams?
When I grew up in the boarding schools we got only commercial jams which were good. And when we were home mom made fresh homemade jam. Now that is a real treat! If you've never tried making jam at home before you must try to experience this at least once. The home smells of this exotic sweet aroma. Everybody in the house is looking towards the kitchen.... my kids... mama what are you making? I like the smell. Oooh... jam.!! I want some.
Honestly, it makes me feel like my mom, and that to me is absolutely an amazing feeling because I loved how it felt watching mom busy in the kitchen with her pretty apron and a big smile that said - I'm cooking for my family.
Why make this jam?
- The flavor is amazing and the taste is less sweeter than commercial jams and the color is oh so gorgeous!!
- No-fail method - This recipe is simple and easy. And if you've never made homemade jam you will definitely start now.
- No- canning - This homemade recipe is without the fuss of canning. Just pour the jam into sterilized jars and save them in the fridge or freezer. However, I have also given you the detailed process for canning.
- No pectin - Ideally, you can make cherry jam with just two ingredients: cherries and sugar. Because the thick skin of cherries has natural acidity and pectin in abundance. And yet, adding lemon juice helps break down on the skin.
- Low-sugar - Fresh cherries are naturally soft and sweet. Therefore, you don't need to add a lot of sugar to this jam.
Ingredients and substitutes
- Cherries - I used these bright red cherries but the dark purple-black ones work just as well. I prefer to chop them of course, but you can leave them in big chunks, cut them really small, or even pulse them in the blender. And if you pulse them in the blender, the resulting jam will be very syrupy and take a bit longer than the time mentioned here. Sometimes, I make cherry jam that has been blended thin, which I use for my cake decorating projects.
- Sugar - Unlike commercial jams, I like to use less sugar, which is usually half the quantity of fruit. If I have 1 kg of fruit I usually add 500 grams of sugar. So, my jam is more fruity rather than just sugary sweet. But if you like it sweet you can add more. Most commercial jams are made with ¾ amount of sugar in this case 750 grams.
- Lemon Juice - Cherries are sweet so the lemon really helps bring out and enhance its sweetness.
How to make the best cherry jam
Makes 4 x 8 oz or 250 g jars
- Place two small ceramic plates or saucers in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Rinse, drain and pit the cherries. Discard bruised or discolored. Chop the pitted cherries into little chunks depending on the texture you need.
Pro tip - Soft cherries can be used but discolored and bruised ones will ruin the jam so remove those. - In a heavy bottom pan, or large saucepan combine the cherries, sugar, salt, and lemon juice.
Pro tip - If you are using frozen cherries, let the cherries macerate in sugar and lemon juice for a few hours before cooking. This softens the blueberry skin considerably. - Cook on medium heat until the sugar dissolves. Then, turn the heat up and let the mixture come to a full rolling boil. Let it boil for two minutes on medium-high heat.
Pro tip - Boiling the jam is important as it releases pectin from the skin and seeds in fruits.
- Then, turn the heat to medium-low. The jam should still be simmering but at a low heat, not bubbling. Use a potato masher to mash the fruit – so you have a smoother jam-like consistency.
Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam. - Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools. Skim the top with a ladle as you go.
Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Testing the Jam
- Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate.
Pro tip - The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready. - Set aside for 2 to 3 minutes then test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. If not let the jam cook a couple of minutes more and test again.
Pro tip - You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking. - Alternatively, you can use a candy thermometer - the jam should reach 105 C / 221 F.
Pro tip - I find the thermometer to be the easiest and fool-proof method to check for doneness. - Optional - Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam.
Pro tip - You don't need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine. - Pour the jam into warm sterilized jars leaving ¼ inch headspace from the top. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid.
Alternatively, use the lid with screw-on rings that come with the canning jars.
The canning process (if you plan to can the jam)
Sterilize the jars
- Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 C
Pro tip- I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles. - Note - Leave them on the tray in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning process
- Place a rack in the bottom of a large stockpot or canner. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
- Place jars over the rack leaving enough space between the jars.
Pro tip - The level of water should be at least an inch above the top of the jars. So if necessary, pour more boiling water. - Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes.
- Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.
Pro tip - The hot jars are very delicate so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking. - Press the top of the lid to ensure the seal is tight – the lid should not move at all. Store in a cool dry place.
Storage
- If canning, the canned jam will stay in a cool dry place in the pantry for up to a year or even longer.
- When not canned, the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Cherry jam recipe with no sugar added
Sugar helps the creation of pectin which makes our jam. But what if you can't have sugar? Or you don't want to eat sugar? You can still make jam. Here's how.
First, pick the naturally sweetest cherries you can find from the market. Forget everything you read about pectin and buy a box of natural pectin. These are available in most supermarkets. If you don't want to use pectin you can use chia seeds. The difference is that jam with pectin has a longer shelflife than with chia seeds. And also grab some fresh lemon juice because that has some natural pectin in it too. The formula is pretty simple and it belongs to my mom
- With Pectin
- 4 cups fruits (one or a combination)
- 3 tablespoon pectin
- 2 tablespoon lemon juice
- ¾ cup water
- ¼ cup honey, maple syrup, or 2 tablespoon Splenda
Bring everything it to a boil and cook on low until thickness to jam consistency.
- With chia seeds
- 4 cups fruits
- 2 tablespoon lemon juice
- ¼ cup water
- ¼ cup honey, maple syrup, or 2 tablespoon Splenda
Bring all to a boil and cook until thick then add the 2 tablespoon chia seeds.
If you ever find you need to add more sweetness, add a little agave syrup or honey to the jam just before you take it off the heat. This will sweeten it a bit. I use to make no sugar jams for a friend of my mom long ago because she was diabetic. She really loved the jam so it was something she really enjoyed for breakfast every day.
Troubleshooting
- How long do you cook jam? We often say low-heat slow cooking is what makes a good jam. This does not mean it takes a long time. Usually, a good 20 minutes is all it needs for about 1 kg / 2 lbs of fruit jam to reach a set point. You can start checking the jam after it has been cooking for 18 to 20 minutes.
- Jam no setting - Often the reason jam does not set though reduced to half is that it has not been boiled enough. The low-heat slow cooking is what makes jam reach its setting point. If cooked too fast the liquid is reduced but without going thru the natural process of setting. So, low-heat slow cooking is the key to a perfect jam.
- Over-cooked jam - It is possible to overcook jam. It is better to undercook rather than overcook a jam. Because undercooked can be cooked again, but once overcooked you have to add water to thin the jam. Note, once you add water you reduce the shelf life of the jam as well. Best to get it right the first time.
More jam recipes
- Strawberry Jam - No Pectin (3 ingredients)
- Mixed Berry Jam - No Pectin (low-sugar)
- Apricot Jam - No Pectin (3 ingredients)
- Old Fashioned Raspberry Jam - No Pectin
- Apricot Peach Jam - No-Pectin (just 3 ingredients)
- Fresh Fig Jam - No Pectin (just 3 ingredients)
- Microwave Strawberry Jam - No Pectin
- Blueberry Jam - No Pectin (3 ingredients)
- See all jam recipes
Frequently asked questions
There are many cherry-pitting hacks these days. In a glass bottle method where you place the cherry upside down on the opening of a glass bottle and push the pit down through the cherry into the glass bottle. It's an easy tactic if you don't have a cherry pitter. However, I use my cherry pitter, which isn't expensive and can be easily found these days. There are also some fancy multiple cherry pitters in the market these days.
Before I had my cherry pitter, I did it the old school method using a knife, chopping board, and my favorite program on TV. Simply cut the cherry in half and remove the pit. No matter what method you use, your cherry jam will be delicious.
Yes, you can pit the cherries ahead of time and they will last in the fridge for a week. And if you plan to make this cherry jam without pectin, place the cherries, sugar, and lemon juice in a glass or stainless steel bowl (never use aluminum for marinades or soaks). Then, let it rest in the fridge until you are ready to cook the jam. The advantage of the added time in the fridge works in favor of the jam by softening the fruit skins and making for a tender fruit jam.
A good jam is best achieved using a slow process of cooking the fruit on medium-low. The sugar and lemon juice helps break down the fruit and cook in its own juices. This is an important process of jam making and natural pectin development. If you cook it on high all juices will evaporate leaving the fruit still firm and not jelly-like pectin.
All is not lost and you can still continue to make the jam. Just add a ¼ cup of water and continue to cook the jam until you reach perfect jam consistency
No matter what jam you make there is so much you can do with it other than just spread it on toast. I often use jam in my macarons for a quick fruit filling. My kids love to help me make shortbread cookies so they can stick their thumb in the center and add jam. Nothing beats the luxury of fresh homemade fried donuts filled with a jam that just melts in the mouth. These classic Linzer cookies are made every year for gifts many any or all types of jams I have from that year. Of course, jam is a great filling in macarons too!
Whether you use bright red cherries or deep black cherries, the recipe and technique to make a good cherry jam are the same. And here's a little tip. Taste the cherries. See how tart they are? See how firm they are? Sometimes, even when the fruit is not frozen you can use the overnight macerating method to break down these complex flavors.
Printable Recipe
Homemade Cherry jam No Pectin - Low Sugar
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Instructions
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Rinse drain and pit the cherries. Discard bruised or discolored ones. Chop the pitted cherries into little chunks depending on the texture you need.Pro tip - Soft cherries can be used but discolored and bruised will ruin the jam so remove those.
- In a heavy bottom pan or large saucepan combine the cherries, sugar, salt, and lemon juice.Pro tip - If you are using frozen cherries, let the cherries macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably.
- Cook on medium heat until sugar dissolves. Then, turn the heat up and let the mixture come to a full rolling boil. Let it boil for two minutes on medium high heat. Pro tip - Boiling the jam is important as it releases pectin from the skin and seeds in fruits.
- Then, turn the heat to medium-low. The jam should still be simmering but at low heat, not bubbling. Use a potato masher to mash the fruit – so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
- Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Testing the Jam
- Remove one of the ceramic plates or saucer from the freezer. Place a teaspoon of jam on the cold plate. Pro tip - The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready.
- Set aside for 2 to 3 minutes then test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. If not let the jam cook a couple of minutes more and test again.Pro tip - You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking.
- Alternatively, you can use a candy thermometer - the jam should reach 105°C / 221°F.Pro tip - I find the thermometer to be the easiest and fool-proof method to check for doneness.
- Optional - Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam. Pro tip - You don't need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine.
- Pour the jam into warm sterilized jars leaving ¼ inch headspace from the top. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid. Alternatively, use the lid with screw-on rings that come with the canning jars.
The canning process (if you plan to can the jam)
Sterilize the jars
- Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them on a tray in the oven for 20 minutes at a low 284 F / 140 C.Pro tip- I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles.
- Note - Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning Process
- Place a rack in the bottom of a large stockpot or canner. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
- Place jars over the rack leaving enough space between the jars.Pro tip - The level of water should be at least an inch above the top of the jars. So if necessary, pour more boiling water.
- Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes.
- Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely. Pro tip - The hot jars are very delicate so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking.
- Press the top of the lid to ensure the seal is tight – the lid should not move at all. Store in a cool dry place.
Recipe Notes & Tips
- Shelf life - Homemade jams made with sugar and fresh fruit can have a long shelf life. If processed with the canning method, and stored properly in a cool dark place, a blueberry jam can last for up to 2 years. Once opened it can be kept in the refrigerator for up to 3 months
- Do you need lemon juice? Almost all jams use lemon juice. Lemon is a great way to cut down on that sweetness with a citrus edge. It also prevents the sugar from crystallizing. Most importantly the lemon helps prevent any growth of bacteria when canning the jam.
- How long do you cook jam? We often say low-heat slow cooking is what makes a good jam. This does not mean it takes a long time. Usually, a good 20 minutes is all it needs for about 1 kg / 2 lbs of fruit jam to reach a set point. You can start checking the jam after it has been cooking for 18 to 20 minutes.
- Jam no setting - Often the reason jam does not set though reduced to half is that it has not been boiled enough. The low-heat slow cooking is what makes jam reach its setting point. If cooked too fast the liquid is reduced but without going thru the natural process of setting. So, low-heat slow cooking is the key to a perfect jam.
- Over-cooked jam - It is possible to overcook jam. It is better to undercook rather than overcook a jam. Because undercooked can be cooked again, but once overcooked you have to add water to thin the jam. Note, once you add water you reduce the shelf life of the jam as well. Best to get it right the first time.
- Jam done test - getting the jam off the heat is critical and often we take it off too soon or too late resulting in a runny or too thick jam. So here is an old mom's method that works great to test any fruit jam.
- Place two ceramic plates in the freezer or fridge. These cool while the jam is cooking. When you are ready to test - bring the cold plate out. Put a spoonful of jam on the plate. The cold plate will instantly cool the jam giving you an indication of how much it has set. Simply put the jam on the plate from the corner towards the center. If it wrinkles it is set. Time to take the jam off the heat. If not, continue with a few more tests - every 3 to 5 minutes.
- If you do have a candy thermometer on hand you can use it and take the guesswork out. I used mine for instructional videos to show the process for those who would like to use a candy thermometer.
Storage
- If canning, the canned jam will stay in a cool dry place in the pantry for up to a year or even longer.
- When not canned, the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Koxhh
I had lots of cherries every year and never know what to do!! I'm always intimidated by jams and jellies but your recipe was so well written it gave me confidence.
I made a small batch of just one kg of cherries for the house and it turned out perfect thanks for giving the instant thermometer trick. Now I don't have to guess.
Then, I made a big batch with 5 kgs of cherries! Yes!! and it turned out great too.
I canned them to give as gifts this year for our local winter festival. I still have more cherries and I am thinking perhaps I will sell some for the local fair too!
Really appreciate all your recipes. I've made many of them so far and they never fail me.
Veena Azmanov
Oh wow, you've been busy! That is a lot of Cherry jam!! I am so happy my recipes give you confidence.
And, it sounds like you have a great plan to use up all those cherries. Some people are going to be so lucky.
Thanks for the lovely comment.
Neveh
Hi Veena. I tried your cherry jam recipe without pectin. I only had 340g of frozen black cherries so i used 125g white sugar, 1/2 cup port wine, 1 tsp lemon juice and 1/2 tsp butter. I cooked the jam till it reached 105 centigrade. I also canned the jam following you method. It tastes really nice and was not sweet, my only problem is that it was a bit firm and not spreadable like yours. What did I do wrong ya?
Veena Azmanov
Hey Neveh. Jam thickens as it cools Perhaps the cherries absorbed more moisture to soften up after being frozen. Next, time if it is too thick you can add a bit more wine to bring to consistency.
Neveh
Thank you so much Veeena...appreciate it
Dee
RE: Pressing on the lids after canning. This is not advised. Allow jars to cool overnight. Then see if any lids did not seal. A general rule of thumb for canning is to leave jars untouched when they come out of the pressure canner or water bath.
RE: Flavor. Lovely. I did it two ways: 1) chopping cherries as per the recipe and, 2) pureeing cherries while cooking.
Thank you for sharing your recipe.
Veena Azmanov
Thank you Dee.