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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Is it 1 kg of cherries before or after pitting?
After pitting Brad. Thanks
I had just under 500 g of cherries (unspecified red variety from the grocery store) once I had removed the pits and stems. I used lime juice instead of lemon juice, because that’s what I had on hand, and forgot to halve it (ooops!) and the lime flavor is a bit noticeable, but overall it made a really delicious jam. I hadn’t made jam since I was a kid and helped my grandmother make her annual batch of apricot jam from the tree in her back yard. It set up really well; it’s fairly firm but still spreadable. The end product filled a 2 cup canning jar perfectly. I put a loaf of bread in the bread machine to run while I made the jam and enjoyed my fresh bread and jam breakfast this morning.
Thank you for posting this recipe with great instructions! It has given me confidence to make more of my own small batch jam in the future.
Thank you for the lovely feedback, Angie. Happy you enjoyed the process. I love making jams too.
And there is nothing like freshly made jam on freshly baked bread. Absolute heaven!
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.
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.
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?
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.
Thank you so much Veeena…appreciate it
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.
Thank you Dee.
Hi Veena! I’ve just finished making and canning this beautiful red cherry jam and, it is so delicious!! Made with my own sour cherries and BC sweet cherries. Kept some extra jam in a small bowl in the fridge to eat as soon as it cooled.
Perfect recipe, and the low and slow absolutely works. Excellent consistency as well.
I love cherry everything and usually just stew them (syrupy) for vanilla ice cream topping but, this jam/recipe is going to go great as a filling in between chocolate cake layers. I do add some ground cinnamon because I like the flavor addition, and it goes so well with cherries and brings out their flavors. Thank you! Hubby thanks you too lol! Looking forward to pouring over your website for other recipes to try.
Thank you so much Melissa for the lovely feedback.
Hi Veena. I would like to try this recipe and add some port wine because I have some leftover wine.
How much wine would you reckon?
Hey Neve, I’ve not tried port in a cherry jam but I’d say 1/2 to 1 cup and simmer until set again.
Tq so much Veena.
I followed the recipe to the letter but it hasn’t set, tastes great though !!!
It does thicken as it cools. Sometimes I may need a minute or two more. Use a chilled plate to check for doneness as shown in the video. Thanks Sharon.
Solid recipe. Added a wee bit of almond extract. Set well after reaching 220 (Be patient). My mom said it was better than the posh French cherry jam at the store. Sadly, I got just barely 3 half-pints instead of 4 (997g cherries/450g sugar).
Thank you so much for the lovely feedback, Aaron.
This is my second attempt to make cherry jam but both times it has ended up staying very liquidy. Last time I put it back in the pan without some of the liquid and boiled it again. It did then become more jam like. I used a thermometer this time which showed setting point at 2 minutes of rolling boil then I simmered for 25 minutes but it was still like liquid. What am I doing wrong?
I’m sorry to hear that Amanda. I am surprised that the jam is liquid if you used the thermometer because it means that the liquid is the right syrup consistency. The thermometer is usually my fail-proof method.
Make sure the thermometer is not touching the bottom of the pan. It must be in the liquid only. If it touches the bottom of the pan it will give you a wrong reading. Next time, I suggest you also check with the chilled plates so you have two references to make sure.