Small-Batch Cherry Jam Recipe

Cherry jam in a glass jar with fresh cherries in the background.

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Small-Batch Cherry Jam Recipe

This easy Cherry Jam is made with just 3 simple ingredients and absolutely no pectin required! Fresh or frozen cherries cook down into a thick, flavorful jam that's perfect for spreading on toast, swirling into yogurt, or pairing with your favorite nut butter.

Author: Nikki Lee

Servings: 16 ounces

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

▢ 4 cups washed and pitted Cherries Fresh or frozen will work
▢ 1 cup granulated sugar
▢ 2 teaspoons fresh lemon juice

Instructions

In a medium size saucepan, add the cherries, sugar and lemon juice. Stir together.
Turn the heat to medium and slowly cook until the cherries begin to break down and mixture begins to thicken. Turn the heat to low and allow it to slowly cook. This may take about 20-25 minutes. It will bubble up so be careful it doesn’t bubble over or pop up at you as you stir it.
You can test to see if it is set by dropping a teaspoon onto a plate and running your finger through the jam. If it separates, it is done, if it runs together, it needs to cook a little longer.
Remove the thickened jam from the stove top and allow it to cool for about 10 minutes while you prepare the jars.
Thoroughly wash and dry the jars and lids in hot water to sterilize them.
Carefully ladle jam into the jars and place the lid on. Allow to cool completely before placing in the refrigerator. Wipe off any excess jam around the rim of the jars.

Notes

Storage: Ladle cooled jam into clean, dry jars and store in the refrigerator for up to 3 weeks. Always use a clean spoon to scoop from the jar to keep it fresh as long as possible.

Freeze: For longer storage, this cherry jam freezes wonderfully. Leave about ½ inch of headspace at the top of the jar to allow for expansion, seal tightly, and freeze for up to 6 months. Thaw overnight in the refrigerator before using.

Nutrition

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