Homemade Cherry Jam
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.
You know, I first fell in love with cherry jam while traveling. I was at a breakfast buffet when I tasted that jam, and I was hooked. Growing up, my mom made tons of homemade jams, but we never had fresh cherries because they were so rare where I lived. Now, cherries come in buckets, and my kids can’t get enough of them!
So I decided to make my own cherry jam—low in sugar, packed with extra fruit, and no pectin at all. The home smells of this sweet aroma. Everyone in the house is looking towards the kitchen, and my kids ask, “Mama, what are you making?” I like the smell. Oooh, jam!! I want some.
Honestly, it makes me feel like my mom, which is fantastic because I loved watching Mom busy in the kitchen with her pretty apron and a big smile that said, “I’m cooking for my family.”
Trust me, this cherry jam is a game-changer. Try it on toast, swirl it into your yogurt, or even use it as a topping for ice cream. Enjoy every spoonful!
Why make this jam?
- The flavor is amazing, the taste is less sweet 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 does not involve canning. You can just pour the jam into sterilized jars and store them in the fridge or freezer. However, I have also provided the detailed canning process.
- No pectin – Ideally, you can make cherry jam with just two ingredients: cherries and sugar. The thick skin of cherries has natural acidity and pectin in abundance. And yet, adding lemon juice helps break down the skin.
- Low-sugar – Fresh cherries are naturally soft and sweet, so 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. Of course, I prefer to chop them, but you can leave them in big chunks, cut them really small, or even pulse them in the blender. 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, 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 3/4 of sugar, in this case 750 grams.
- Lemon Juice – Cherries are sweet, so the lemon really helps bring out and enhance its sweetness.
Step-by-step: 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 them to test the jam later. Alternatively, you can use a candy thermometer to check the jam’s doneness.
- Rinse, drain, and pit the cherries. Discard bruised or discolored cherries. Depending on the texture you need, chop the pitted cherries into small chunks.
- 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 them 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 essential 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. Mash the fruit with a potato masher for a smoother, jam-like consistency.
- Continue to simmer for about 20 to 30 minutes more, stirring often to prevent it from sticking to the bottom of the pan. The jam will continue to thicken and deepen in color as it cools. Skim the top with a ladle as you go.
Testing the Jam
- Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate.
- Set aside 2 to 3 minutes, and then test with your finger. Move/push the jam with your finger. If it wrinkles/crinkles, the jam is ready. If not, let the jam cook a few more minutes and test again.
- Alternatively, you can use a candy thermometer – the jam should reach 105 °C / 221°F.
Pro tip – I find the thermometer the easiest and most foolproof method to check for doneness. - Optional – When you are ready to remove the jam from the heat, add a teaspoon of butter and stir well. Butter helps dissolve the foam that accumulates on top of the jam.
Pro tip – You don’t need more than one teaspoon of butter to help with the foam. It will also give you that glossy shine. - Pour the jam into warm, sterilized jars, leaving 1/4-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.
- 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 them.
- 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.
- 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 it and when you made it.
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, jam does not set, even when reduced to half, because it has not been boiled long enough. Low-heat slow cooking is what makes jam reach its setting point. If cooked too quickly, the liquid is reduced without going through the natural process of setting. So, low-heat, slow cooking is the key to a perfect jam.
- Overcooked jam—It is possible to overcook jam. It is better to undercook than to overcook jam. Undercooked jam can be cooked again, but once overcooked, you have to add water to thin the jam. Note that once you add water, you also reduce the jam’s shelf life. It is best to get it right the first time.
Frequently asked questions
There are many cherry-pitting hacks 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 made cherry jam using the old-school method: a knife, a 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 is that it softens the fruit skins, resulting in a tender jam.
Whether you use bright red cherries or deep black cherries, the recipe and technique for making 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.
Sugar helps create pectin, which makes our jam. But 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. 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 shelf life than jam with chia seeds. Also, grab some fresh lemon juice because it has some natural pectin in it, too. The formula is pretty simple, and it belongs to my mom.
4 cups fruits (one or a combination)
3 tbsp pectin
2 tbsp lemon juice
3/4 cup water
1/4 cup honey, maple syrup, or 2 tbsp Splenda
Bring everything to a boil and cook on low until thickened to a jam consistency. You can also add 2 tbsp of chia seeds to the jam at the end of cooking.
Homemade Cherry jam No Pectin – Low Sugar
Video
Method
- Prep: Place two small ceramic plates in the freezer so we can test the jam later. Alternatively, a candy thermometer can check the jam's doneness.
- Prep Cherries – Rinse drain and pit the cherries. Discard bruised or discolored ones. Chop the pitted cherries into little chunks depending on the texture you need.
- Combine – In a heavy-bottom pan or large saucepan, combine the cherries, sugar, salt, and lemon juice. 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.2 lbs Cherries , 1 lb Sugar, 1 tbsp Lemon Juice, ½ tsp Salt
- Mash – Then, turn the heat to medium-low. The jam should still be simmering but at low heat, not bubbling. Mash the fruit with a potato masher to achieve a smoother jam-like consistency.
- Simmer – 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 and deepen in color as it cools.
- Test the jam – Remove one of the ceramic plates or saucers from the freezer. Place a teaspoon of jam on the cold plate. Set aside for 2 to 3 minutes, and then test with your finger. Move/push the jam with your finger. If it wrinkles/crinkles, the jam is ready. If not, let the jam cook a few more minutes and test again. Alternatively, you can use a candy thermometer—the jam should reach 105°C / 221°F.1 tsp Butter
- Store – Pour the jam into warm sterilized jars, leaving 1/4-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 tighten the lid. Clean the rim of the jar with a clean paper towel. Top the lid.
- Sterilize jar: 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 from the bottles.
- Simmer – Place a rack in the bottom of a large stockpot or canner. Fill half the pot with water. Bring the water to a boil on high heat. Place jars over the rack, leaving enough space between them. Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes.
- Store – Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.
- 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.
Notes
- 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.
Equipment you will need
Nutrition
Tried this recipe?
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Would dry cherries work for this jam? I have several things of them, and really want to try your recipe.
No, Julie, This recipe won’t work with dry cherries. You will need a very different process and recipe for that
Ok thank you very much, that’s why I wanted to ask first before I tried.
Great instructions, nicely detailed snd easy to follow, unfortunately the end result was hideously sweet and had to pitch the batch (which was an awful waste of lovely cherries). Should have trusted my instincts when i read the recipe and lessened the sugar by at least half.
Sweet? Jenny this is low in sugar. We are making jam. A standard jam has 1 part fruit and 2 parts sugar. This has 1:1 ratio of fruit to sugar.
Sugar is what preserves jam that is why this one has a shorter shelflife compared to regular jams.
Perhaps you want to try making a fruit compote or fruit fillings – those do have less sugar
Today, I made your cherry jam without pectin. It is delicious! I had not trouble following your recipe, thanks to your hints and photos. Highly recommend it. Going to get more cherries!
Thank you!
Debra
You are very welcome Debra. Thank you so much for the feedback
We just made this with cherries we picked on our own trees (2 trees). It is SO GOOD and we are excited for next year already! Had it on home made French Bread. Made recipe as stated for ingredients. Had to cook a little longer was the only thing we had to change. Lovley! Thank you!
Thank you, Shannon. I am so happy you enjoyed this jam
Hi Veena! Thank you so much for the recioe. I prepared it and it is really good. Bit I have a quetion. I did the canning process but in case I took out the jars before the 15 minutes and the water was not boiling for the qhole time is there a rosk of botulism? Or considering that cherries and raspberries are high acidic fruits we dont have to wrroy about that? Thanks,
Sara.
Sara, the water needs to boil. It’s the boiling water that condenses the cold air in the jars making it evaporate. That’s what creates the seal and vacuum that helps keep these longer. Since I didn’t see how long you did it I can’t tell you if it’s ok. Do they look like they are sealed? Usually, if they are not sealed the tops are bloated. I hope that makes sense.
Made your cherry jam today with some cherries I bought at the store that sadly did not have much taste. But wow, in the jam, they are terrific. Thanks for the low sugar recipe!
You are welcome. Thanks for the feedback.
Cherries in Australia mean Christmas so they always have that special feeling for me. Hubby and I were driving the long way to his families holiday house so our 11 month old twins could sleep a bit longer in the car. We happened apon a man selling cherries from an old caravan on the side of the road and brought a huge box. I just made this jam and it is amazing. It took longer then 20mins, but I was being cautious with the simmering. After watching a video on another jam recipe I turned the heat up a bit and got the perfect jam! Not going to lie, testing it so many times was not too much trouble because it meant I got to try the jam so many times! It is Devine! Might have to make another batch we have about 5kg of cherries!
Thank you, Rae. yes, if you have a bigger batch it will take longer. But that’s better as the pectin will have time to gel. If you cook it too quickly the jam may not set well. So happy you enjoyed this jam. Appreciate you coming back to write this feedback.
Hello,
I made some cherry jam the other night. I cooked it low and slow for about 3 hours. I have never used the 20 minute method. I had beautiful bits of cherry and the jam appeared to thicken when plate tested. In the morning I had more of a cherry glaze or syrup… I did not use the pat of butter as I had very little foam. What do you think went wrong? (Note: ive made many delicious jams and preserves using the same method (3 hour cook time) and they have come out perfect, nice jammy firmness.) Any advice would be really appreciated as I am trying to make another batch this evening.
Thanks in advance,
Samantha
Hey Samantha. Not sure what the problem is. It’s ok to take longer to cook the jam as long as you cook it low and slow. I often like to leave it on low and do other things so it can take longer than 20 minutes and that’s ok. Also if you use larger quantities it will take longer.
But you still have to test it the way we test all jams. I explained more in the post on how to test the jam. Look for those wrinkles.
I did make some jam this week and took a video so hopefully I will update this post with a new video soon.
The jam test is the same for all jams – you can see some of my videos – like Blueberry Jam, Raspberry jam or mixed berry jam.
I hope this helps. Feel free to ask any more questions if you have
Thanks
I am so happy I found your recipe ! We have a North Star sour cherry tree that produces hundreds of beautiful cherries. A must for growing cherries is to get a tree tent, NOT a net . Birds love cherries and will get stuck in a net and will still be able to raid your cherries. A mesh tent really works perfectly. Put the tent on as soon as the cherries start to turn red . Just had to share that bit of info. if one wants to save the cherries ?
I’m going to use your recipes to make jam using frozen cherries from last years harvest. I have two questions : are you using fresh lemon juice and are you using unsalted or salted butter ?
Hey Veea’ne – Thanks. Happy you find my blog useful. Lucky you that you have homegrown cherries. I did use fresh lemon juice and unsalted butter.
Excellent instructions and tips, but I follow the recipe exactly, and my jam did not set after 2 hours of cooking.
I ended up adding 1TBS of no-sugar pectin and boiling for 3 minutes. It set perfectly.
24hrs later it’s still a perfect jam, though thicker than I had wanted, and only filled 3 jars, as it had been cooled down for so long.
I probably will not use this recipe again, though I appreciate the extra advice you included.
Hey Julianne. Sorry, this recipe did not work for you. Two hours of cooking is a lot of time for such a small quantity. Honestly, it would make toffee, not jam. I don’t know happened at your end but I’m happy you manged to save the recipe using what works best for you. Thanks for the feedback.
I make all my own jams and jellies but have always used pectin, have never tried cherru though, i have a 2 1/2 lb bag of dried cherries, I’m wondering if I could use those, I think if I chopped them up and then let them mascerate in the lemon juice and sugar overnight in the fridge they would probably work, not as pretty as with fresh cherries but I’m going to eat it not wear it right, if I was gifting it or entering it in a contest ok but hey I’m ok with it not being store bought pretty as long as it tastes good and it’s healthier than store bought or commercially processed. Im going to make My yearly batches, note not batch batches of Boysenberry, Strawberry (freezer), and Apricot-Pineapple jams starting tomorrow and will be canning for a few days, lol I LOVE it, earlier this year I came into a massive amount of apples so what did I do? I made honestly I really don’t know the exact amount but numerous batches of Apple Butter no pectin, but it does take a long time, (6 hrs.) roughly, but the result was absolutely outstanding, my whole family, my Son and his family, both my Sisters and my Mom just love it, my youngest Sister is hooked and says she eats it on everything, lol the time and the little extra trouble, ( some say, not me), for me it’s not trouble it’s Love it takes is all worth it when I see and hear my family and some friends say how much they like it and how incredible it tastes, and when I see the jars disappearing makes it all worth whatever time I put into it. I’m a born cook I love to cook and there isn’t anything I won’t take on when it comes to cooking, I literally have notebooks full of recipes I’ve collected and made over the years and I’m still collecting and cooking, and your Cherry jam is one I’m definitely making with this years canning marathon, and since I have the dried cherries I think I will try it with those, whats thevworst that can happen? A small batch doesn’t taste good, well then I’m only out those dried cherries and some sugar. Would live to hear your thoughts on the dried cherry idea. Thanks and I will let you know how it turns out.
Connie
Hey Connie
I have made jam with dried cherries. It’s different but a good different.
Dried cherries come sweetened and unsweetened so check on that.
What I usually do is soak the cherries in twice the amount of water and leave them overnight.
The next day boil them until the water is almost 1/3 before adding the sugar and other ingredients
I love to add a cinnamon stick or a few strands of fresh ginger.
Of course, Ameretto is always a classic combination you can try.
Hope this helps – let me know how it turned out.