Cherry Jam
Homemade cherry jam is rich, fruity and surprisingly easy to make. This version uses just a few pantry staples and comes together on the stovetop with no pectin required. Spread it on toast, drizzle it on ice cream or spoon it straight from the jar.
Servings: 2 jars
Equipment
- Pot Heavy-Bottomed 4-Quart
- Wooden Spoon or Spatula
- Masher Optional
Ingredients
- 3 Cups cherries fresh or frozen, pitted, about 16 Ounces
- ½ Cup granulated sugar
- ½ Teaspoon lemon juice fresh
- ½ Teaspoon almond extract optional
Instructions
- If using fresh cherries, remove the stems and pits from the cherries.
- If using frozen thawed cherries, add them to a heavy bottomed 4-quart pot and cook over medium heat for 3 to 4 minutes to start a rapid thaw, stirring constantly with a spatula or wooden spoon. If using thawed or fresh cherries, skip this step.
- Add fresh cherries at this point and half a cup of sugar and continue to cook over medium heat, stirring occasionally for 7 to 9 minutes. The cherries will start to release their juice and start to break down at this point. Continue stirring to soften the cherries.
- Increase the temperature to medium high heat and bring the cherries to a boil. Cook for 7 to 9 minutes, keeping the mixture boiling, at 205 to 212 degrees F.
- While stirring, start to press and break up the cherries as they soften.
- Once thickened, reduce the heat to low and simmer for 5 to 7 minutes. Continue to break down and mash the cherries, using a potato masher to crush any remaining larger cherry pieces. The mixture may start to stick to the sides of the saucepan, just keep stirring.
- Stir in the lemon juice and the almond extract if using. Remove from the heat and let it cool for 15 minutes in the pan.
- Once cooled, pour the jam into a mason jar. Allow to cool in the jars for 1 hour before securing the lid.
- Refrigerate the cooled jam until ready to serve or gift.
Notes
Use a heavy-bottomed pan: Prevents scorching and ensures even cooking.
Use a cherry pitter: This makes pitting your cherries easier.
Watch the temperature: Aim for a rolling boil to help the jam set.
Don't overcook: It is possible to overcook this jam, so when boiling or simmering, check it after 3 or 4 minutes, after stirring. If the moisture has started to evaporate and thicken quicker, it may not need all the cooking time as listed.
Cool before jarring: Letting it cool helps avoid excess condensation in the jam jars. If possible, removing the pan to an area that has circulation and cool air moving will help cool the jam and allow it to thicken as it cools. Maybe a dining room with a ceiling fan or similar.
Stir often: This keeps the fruit from sticking to the pan as it thickens.
Taste before jarring: Adjust sweetness or add more lemon if needed.
Use a cherry pitter: This makes pitting your cherries easier.
Watch the temperature: Aim for a rolling boil to help the jam set.
Don't overcook: It is possible to overcook this jam, so when boiling or simmering, check it after 3 or 4 minutes, after stirring. If the moisture has started to evaporate and thicken quicker, it may not need all the cooking time as listed.
Cool before jarring: Letting it cool helps avoid excess condensation in the jam jars. If possible, removing the pan to an area that has circulation and cool air moving will help cool the jam and allow it to thicken as it cools. Maybe a dining room with a ceiling fan or similar.
Stir often: This keeps the fruit from sticking to the pan as it thickens.
Taste before jarring: Adjust sweetness or add more lemon if needed.
Nutrition
Calories: 326kcal | Carbohydrates: 83g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 463mg | Fiber: 4g | Sugar: 77g | Vitamin A: 133IU | Vitamin C: 15mg | Calcium: 28mg | Iron: 1mg
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