Making cherry jam at home is one of the easiest ways to enjoy that sweet summer flavor all year long — especially when it’s done the old-fashioned way, with just a few ingredients and no added pectin. Whether you’ve picked fresh cherries yourself or bought them in season, a good cherry jam recipe is a pantry staple that adds a burst of flavor to toast, biscuits, or yogurt.

This simple cherry jam recipe is perfect for beginner canners and seasoned preservers alike. It’s naturally thickened, full of real cherry flavor, and requires no fancy tools—just a pot, a spoon, and some patience. If you are intimidated by canning or simply don’t feel like fiddling with canning this cherry jam, it is great kept in the refrigerator (or freezer) for 3-4 weeks.

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What Are the Three Ingredients in Cherry Jam?

Cherry Jam Texture Detail 1024x576 — A small batch of cherry jam ready for the pantry

This simple cherry jam recipe uses only three ingredients:

Cherries – The star of the show. Use fresh sweet or tart cherries, depending on your taste preference.
Sugar – Helps thicken the jam and preserve it.
Lemon juice – A key ingredient that provides acidity and helps with the natural pectin process.

You don’t need pectin, cornstarch, or anything artificial to achieve a thick, spreadable jam with these three ingredients.

Why You’ll Love This Old-Fashioned Cherry Jam

Three simple ingredients: No commercial pectin or additives.
Nostalgic, homemade flavor: Just like grandma used to make.
Freezer-friendly or shelf-stable: You can can it for long-term storage or refrigerate/freeze it for immediate use.
Customizable: Works with sweet or tart cherries and allows for variations like vanilla or almond extract (if you’re not canning it).

Simple Cherry Jam Recipe (Without Pectin)

Four mason jars of cherry jam cooling after canning — Freshly made cherry jam in open jars, ready to enjoy or preserve

Yields: About 3 half-pint jars
Prep time: 20 minutes
Cook time: 40–60 minutes

Ingredients:

6 cups fresh or frozen, pitted cherries (sweet or tart)
3 cups granulated sugar
3 tablespoons lemon juice (fresh or bottled)

Instructions:

Prepare the cherries
Wash and pit your cherries. You can roughly chop them or pulse them a few times in a food processor for a smoother jam.
Combine ingredients
In a large, heavy-bottomed saucepan, combine cherries, sugar, and lemon juice. Stir to coat the fruit evenly.
Cook the mixture
Bring the mixture to a gentle boil over medium heat, stirring often. As it begins to bubble, mash the cherries with a spoon or potato masher to release their juices.
Simmer and reduce
Reduce the heat to medium-low and continue to simmer, stirring frequently to prevent scorching. The jam will begin to thicken after about 1 hour or so.
Check for doneness
Use the cold plate test: place a small spoonful of jam on a plate that’s been in the freezer for a few minutes. After 60 seconds, push your finger through it. If it wrinkles and holds shape, it’s done. If not, keep cooking and test again after a few minutes.
Jar the jam
If canning, DOUBLE the recipe to get a canners worth. Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, add lids, and process in a boiling water bath for 10 minutes. If not canning, let the jam cool and store it in the fridge for up to 3 weeks or freeze for up to 6 months.

Do Cherries Have Enough Pectin for Jam?

Spoonful of homemade cherry jam held above an open jar — A thick, glossy spoonful of homemade cherry jam fresh from the jar

Yes—cherries, especially when combined with lemon juice, contain just enough natural pectin to set a jam without needing commercial pectin. This is especially true if the jam is cooked long enough and reduced properly. Tart cherries have a bit more pectin than sweet cherries, so your jam may set more quickly with tart varieties.

The addition of lemon juice not only boosts the natural pectin action but also balances the sweetness and helps preserve the jam safely.

How to Make Cherry Jam at Home

Making cherry jam at home is straightforward and incredibly rewarding. It involves cooking down the fruit with sugar and lemon juice until it reaches a jam-like consistency. The most important steps are:

Stirring regularly to prevent burning
Watching for signs of thickening
Testing for doneness with the freezer plate test
Preserving it through canning, freezing, or refrigeration

Whether you’re new to preserving or a seasoned home canner, cherry jam is one of the easiest ways to use up fresh cherries.

What Is the Difference Between Cherry Jam and Cherry Preserves?

Slice of toast topped with cherry jam next to filled mason jars — Cherry jam spread on toast makes the perfect breakfast

While both are made from fruit and sugar, the texture and fruit content differ:

Cherry jam typically has a smoother consistency, with mashed or finely chopped fruit throughout.
Cherry preserves contain larger pieces or whole cherries suspended in a thick syrup.

This recipe creates a true cherry jam—soft, spreadable, and made without commercial pectin. If you prefer whole fruit bits, you can reduce the mashing and chopping steps for a preserve-like texture.

Cherry Jam Variations and Add-Ins

Once you’ve mastered the basic recipe, try experimenting with these flavorful twists (although not safe for canning):

Cherry Almond Jam – Add 1/2 tsp almond extract at the end of cooking.
Cherry Vanilla Jam – Stir in 1 tsp vanilla extract or seeds from 1 vanilla bean pod.
Cherry and Mixed Berry Jam – Swap half the cherries with raspberries or blueberries.
Bourbon Cherry Jam – Add 1 tbsp bourbon for a deeper flavor.

Remember: extracts and alcohol should be added after removing the jam from heat to preserve their aroma.

Storage and Shelf Life

If you plan on canning this recipe, be sure to double it as 3 pints wont be enough for a canner full.

If water bath canned properly, cherry jam can last 12–18 months in a cool, dark place. Once opened, store in the fridge and use within 3 weeks.

You can also freeze cherry jam in jars or freezer-safe containers, leaving room for expansion. Frozen jam will last up to 6 months.

FAQ: Cherry Jam Recipe

Do cherries have enough pectin for jam?

Yes, cherries—especially tart varieties—contain enough natural pectin to make jam without adding commercial pectin. Lemon juice helps activate this natural pectin.

What are the three ingredients in cherry jam?

The three main ingredients are cherries, sugar, and lemon juice.

How to make cherry jam at home?

Cook pitted cherries with sugar and lemon juice over medium heat, stirring often. Once the mixture thickens and passes the freezer plate test, it’s ready to be jarred and stored.

What is the difference between cherry jam and cherry preserves?

Cherry jam is made with mashed or chopped cherries and has a smoother texture. Preserves contain larger pieces or whole fruit suspended in syrup.

Can I make cherry jam without pectin?

Yes. This old-fashioned recipe uses natural pectin found in cherries and lemon juice. Cooking the fruit long enough allows it to thicken without added pectin.

What type of cherries work best?

Both sweet and tart cherries work well. Tart cherries may produce a slightly firmer set and a brighter flavor, while sweet cherries make a mellow, dessert-like jam.

Open glass jars filled with homemade cherry jam on a wooden surface.

Print Recipe

Cherry Jam Recipe

Enjoy the sweet-tart flavor of fresh cherries with this classic homemade cherry jam recipe—made without pectin for a natural, old-fashioned taste. Perfect for spreading on toast, dolloping on yogurt, or gifting to loved ones. Choose to refrigerate for fresh use or double the batch and can it for long-term storage.

Ingredients

6 cups fresh cherries pitted
3 cups granulated sugar
3 tablespoons lemon juice

Instructions

Jam Cooking

Wash and pit the cherries.
In a large pot, combine cherries, sugar, and lemon juice. Stir well.
Bring mixture to a boil over medium-high heat, stirring frequently to prevent burning.
Reduce heat and simmer for 25–30 minutes, stirring occasionally, until the jam thickens and reaches gel stage (about 220°F or coats the back of a spoon).

For Refrigerated Jam (Fresh Use):

Pour hot jam into clean jars or containers, leaving about 1/4 inch headspace.
Let cool to room temperature, then refrigerate. Use within 3–4 weeks.

For Canning (Long-Term Storage):

Double the recipe to fill 6 half-pint jars.
Pour hot jam into sterilized half-pint jars, leaving 1/4 inch headspace.
Wipe rims, apply lids and screw bands.
Process jars in a boiling water bath for 10 minutes (adjust time if at high elevation).
Remove jars and let cool undisturbed for 24 hours. Check seals before storing. Store in a cool, dark place for up to 1 year.

Notes

This recipe doesn’t use pectin, so jam may be slightly softer but full of flavor.

Use a candy thermometer or do the spoon test to check thickness.

Stir frequently during cooking to avoid scorching.

Try this recipe, gift a few jars, and enjoy that burst of summer all year long.

Ashley Anne

Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.