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.