Cherry Jam

That changed during a trip to Normandy with my parents and some friends. We stayed on a farm where the owner made wonderful homemade jams. Her strawberry jam was my favourite because it wasn’t overly sweet and had large pieces of fruit.

I’ve been making my own homemade jam ever since, although I usually prepare small batches because we don’t eat much of it at home. I first made this cherry jam around Christmas, during cherry season here in Australia.

One thing I particularly like about this homemade cherry jam recipe is that I measure the sugar according to the volume of cooked cherries rather than starting with a fixed amount.

I also leave some cherry pieces in the jam instead of making it completely smooth. There’s no added pectin, and I use a chilled plate to check when it’s ready.

Reasons to Make Cherry Jam

• Homemade cherry jam is a great way to make the most of fresh cherries when they’re in season.
• A small jar of homemade cherry jam makes a thoughtful gift for family or friends.
• You can enjoy it on toast, scones, pancakes, or pastries, and one jar can be used for several breakfasts and desserts.

Key Ingredients for Cherry Jam

Cherries

Ripe cherries give the jam its rich, sweet-tart flavour and deep red colour. I prefer to keep some pieces of fruit in the jam for a more satisfying texture rather than make it completely smooth.

Sugar

Sugar balances the natural tartness of the cherries and helps the jam develop a thick, glossy consistency. The amount depends on the volume of cooked cherries and their juice, rather than a fixed quantity.

Lemon

Both the zest and fresh lemon juice are used in this recipe. Lemon juice balances the sweetness and contributes acidity, which is important for jam consistency. The zest adds extra citrus flavour and aroma.

Maraschino Liqueur

Maraschino liqueur adds a hint of cherry and almond flavour that pairs well with the fruit. A tablespoon gives the jam an extra touch of flavour, and you can leave it out if you prefer.

Find the complete list with measurements in the recipe card below.

How to Make Cherry Jam

Prepare and Cook the Cherries

Step 1: Place ⅔ of the pitted cherries in a saucepan and roughly blend them with a hand blender. Break them into smaller pieces without turning them into a smooth purée.

Step 2: Add the remaining ⅓ of the cherries, along with the zest and juice of 1 lemon. Cook for approximately 20 minutes until the cherries are completely soft. Stir occasionally.

Step 3: Measure the cooked cherries, including their juice, and add sugar equal to ¾ of the measured volume.

Note: For every 4 cups of cooked cherries and juice, use 3 cups of sugar.

Cook and Test the Jam

Step 1: Stir well and cook over medium-high heat. Stir frequently to prevent the jam from sticking to the bottom of the saucepan. Place a small plate in the freezer for the setting test.

Step 2: Once the bubbles begin to subside and the jam starts to thicken, remove the saucepan from the heat.

Step 3: Spoon a little jam onto the chilled plate and return it to the freezer for a few minutes. Gently push the jam with your finger to check whether it has set.

Note: The jam is ready when its surface wrinkles. Otherwise, cook it a little longer and repeat the test.

Step 4: Stir in the Maraschino liqueur, if using, then transfer the jam to sterilised jars.

Frequently Asked Questions

Extra Help from the Kitchen

Use Mostly Ripe Cherries – Select firm, ripe cherries rather than overripe ones. A few slightly underripe cherries may contribute more natural pectin and improve the jam’s consistency without added pectin.

Make Separate Batches – Divide a large quantity of cherries into smaller batches instead of doubling the recipe in one saucepan. Each batch will be easier to cook evenly and monitor.

Use a Heatproof Measuring Jug – Measure the cooked cherries and their juice in a large, heatproof jug. Clear volume markings make it easier to calculate the correct sugar quantity without losing any liquid.

Skim Off Excess Foam – Remove any foam from the surface before transferring the jam to jars. The finished jam will have a clearer appearance and fewer trapped air bubbles.

Variations and Twists

Try Vanilla Cherry Jam – Stir a little vanilla extract into the finished jam for a sweeter, mellow flavour that pairs well with cherries. Leave out the Maraschino to let the vanilla stand out.

Try a Different Liqueur – Replace the Maraschino with 1 tablespoon of amaretto, Cointreau, brandy, or bourbon for a different flavour. Amaretto brings almond, Cointreau adds citrus, and brandy or bourbon gives the jam a richer taste. Stir it in after cooking.

Experiment with Spices – Mix a small pinch of ground cinnamon, cloves, cardamom or ginger into the cherries as they cook. Choose your favourite for a spiced cherry jam that tastes great on toast, pancakes and baked desserts.

Mix in Other Fruits – Replace some of the cherries with berries such as strawberries, raspberries or blueberries, or stone fruits such as peaches, apricots or plums. These fruit combinations bring different flavours and may affect how the jam sets.

Combine Sweet and Sour Cherries – Replace some of the sweet cherries with sour cherries for a more tart flavour. This cherry combination balances sweetness and tanginess. For extra cherry flavour, stir in a little kirsch after cooking.

Storage and Shelf Life

Store the cooled cherry jam in clean, airtight jars in the fridge for up to 2–3 weeks. Always use a clean spoon and discard the entire jar if you notice mould, fermentation, or an unusual smell.

For longer storage, freeze the jam in freezer-safe containers for up to 12 months. Leave some space at the top for expansion, then thaw it in the refrigerator before serving.

More Jam Recipes to Try

• Mulberry Jam
• Strawberry Jam
• Homemade Blueberry Jam
• Fig Vanilla Jam
• Homemade Peach Jam