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This easy cherry jam recipe can be made with fresh or frozen cherries. It is exquisite and a great gift from your kitchen. Delicious with bread and butter.
Take advantage of that very short time you can find delicious and fresh cherries on the market and make this wonderful jam. It will keep for a very long time if you preserve it well.
Here is what you are going to need for this delectable and easy cherry jam recipe:
4 cups pitted and chopped sweet cherries
4 tablespoons lemon juice
¼ cup water
1 49 gr. pack pectin
5 cups granulated sugar
Prepare your jars and get them hot.
Place the chopped cherries in a heavy pot. Whisk in the lemon juice, water and pectin. Mix well. Bring to a boil, over high heat, constantly stirring. Add the sugar all at once and bring back to a rolling boil. Stir jam constantly for one minute. Turn off heat. Remove foam from the top of your jam.
Bottle and process as per jar instructions.
Dress up jar with a pretty label and a checkered piece of cloth over the lid. Give out as a gift or simply enjoy it yourself!
Print the Cherry Jam Recipe Here
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Cherry Jam
Written By
Mary Ann
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16 Comments
Que ricooo !!!
Te cuento que una cucharillita de tu jam en un vaso grande de te verde con harto hielo es DELICIOUSSSSS.Translation: a teaspoon of cherry jam in a glass of iced green tea – delicious! Thank you Carmen for the tip!
How much sugar do I need? It wasn’t clear in the video…
You need 5 cups. Here is the link for the printed recipe
https://thefrugalchef.com/Docs/Cherry%20Jam.pdf
Thank you!How many oz of pectin? Can I use 1 pkg of 1.75 oz of sure-jell pectin? Also How many oz (or half pints/8 oz) does this batch naked? (so I’ll know how many jars to sterilize ) I’d like to make this weekend 😉
I am so sorry I took so long in replying! Yes. The 1.75 oz. pectin is perfect. As for the amount of jam, I don’t remember the exact amount this rendered. I am sorry. I made this a couple of years ago. Have a great week!
Mary Annmy jam came out a little watery is that right and the fruit wants to settle at the top…what do i do about this
Hi Ana Maria!
You jam should not be watery and the fruit should not settle on the top. I think you did not let it boil for long enough. You might have to get it back in the pot and let it reach the proper point. Thanks for stopping by and good luck! Have a great week!
Mary AnnHi all, I just made this recipe for the first time, and it turned out great. for a double batch i got 8 pint jars with just enough left over to put in the fridge to try. I only had sour cherries, but it turned out fine. I didn’t add extra sugar, what i did add is some almond extract, because anyone that bakes knows almond extract brings out the cherry flavor, so i thought i would try it in the jam… MMMM MMMM good, as my grandson would say. ty for sharing this recipe with us.
Hi Lynn!
Thank you so much for letting us know! I am very happy this worked for you and will definitely try the almond extract next time. Have a great week!
Mary AnnDo you know what the shelf life is for this jam?
Hi Deana!
Whenever I make this it is gone by the first 2 months so I really have not had a chance to see exactly how long it would keep! Sorry and thanks for stopping by!
Mary AnnHi just want to say I enjoyed watching you video on Cherry Jam. Something you may want to look at is someone with a bogus webpage left a message on your youtub page that has NOTHING to do with your lovely recipe. https://www.youtube.com/watch?v=K67gjR-sYu8 Personally I would delete it.
Thank you Susann! I did. I appreciate the heads up. Take care!
Mary Annhi, here in England pectin is sold mixed in with the sugar. so is it still 5 cups :/ i tryed to get pectin on its own but it is sold in boxes of 39g.
Hi Rachel!
Do you know how much pectin is added to the sugar? I would adjust it that way. Thanks!
Mary Ann
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