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Cherry Jam Recipe

Skip the added pectin and make Cherry Jam with ripe cherries, sugar, and lemon for a deliciously fruity spread that tastes fantastic on toast, scones, or pastries.

Course: Jam
Cuisine: International
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Author: Recipe adapted from David Lebovitz

Ingredients

  • cherries – pitted
  • sugar
  • 1 lemon
  • 1 tbsp Maraschino liqueur – optional

Instructions

Prepare and Cook the Cherries

  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.
  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.

  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

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

  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.

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