This BEST Cherry Jam recipe is your ultimate guide to creating sweet, spreadable perfection right in your own kitchen. Making homemade jam is incredibly rewarding, offering a burst of fresh cherry flavor that far surpasses anything store-bought, making it a perfect addition to your breakfast, brunch, or dessert repertoire.
Key Ingredients for BEST Cherry Jam:
- 2 pounds (about 4 cups) fresh, ripe cherries (pitted and halved or quartered if large) – Bing or Rainier cherries are excellent choices for their sweet flavor.
- 3 cups granulated sugar (adjust slightly based on cherry sweetness)
- 1/4 cup fresh lemon juice (helps with pectin activation and brightens flavor)
- 1 tablespoon pectin (regular or liquid pectin, follow package instructions for your chosen type)
- Optional: 1/4 teaspoon almond extract or a strip of lemon zest for added flavor
How to Make BEST Cherry Jam:
Prepare for an effortlessly delicious journey as you create this simply satisfying BEST Cherry Jam. In just about 45 minutes of active cooking time and a few hours for setting, you’ll unlock a rich, vibrant flavor that’s perfect for slathering on toast, swirling into yogurt, or enjoying straight from the spoon. The intuitive steps ensure even novice cooks can achieve pantry-perfect results.
Step-by-Step Instructions:
- Prepare the Cherries: Begin by washing your fresh cherries thoroughly. Remove the pits using a cherry pitter or by carefully cutting them in half and removing the pit. If your cherries are particularly large, you can quarter them for a more rustic jam texture, or leave them halved for a smoother consistency. Measure out 4 cups of prepared cherries.
- Combine Ingredients: In a large, heavy-bottomed pot or Dutch oven, combine the prepared cherries, granulated sugar, and fresh lemon juice. Stir gently to distribute the ingredients evenly.
- Dissolve Sugar and Bloom Pectin: If using powdered pectin, stir it into the sugar and cherry mixture before heating. If using liquid pectin, you will add it later. Let the mixture sit for about 10-15 minutes to allow the sugar to start dissolving and the pectin to begin hydrating.
- Cook the Jam: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent sticking and burning. A rolling boil is one that cannot be stirred down.
- Add Pectin (if using liquid) and Boil: Once you reach a rolling boil, if you are using liquid pectin, stir it in quickly and completely. Continue to boil vigorously for precisely 1 minute, stirring constantly. This is crucial for the pectin to set properly.
- Test for Set: To check if your jam is ready, perform a cold plate test. Spoon a small amount of jam onto a chilled plate (place a few plates in the freezer while you cook). Let it cool for a minute, then push it gently with your finger. If the surface wrinkles, the jam has set. If it still looks too liquid, simmer for another 1-2 minutes and test again.
- Remove from Heat and Skim Foam: Once the jam has reached its setting point, remove the pot from the heat. Skim off any foam that has risen to the surface using a spoon. This will give your jam a clearer, more appealing appearance.
- Add Optional Flavorings: If you’re using almond extract or lemon zest, stir them in now.
- Jar the Jam: Ladle the hot jam immediately into clean, sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Process or Chill: For shelf-stable jam, process the jars in a boiling water bath according to canning guidelines for your altitude. Or, for immediate consumption or refrigeration, allow the jars to cool at room temperature for 12-24 hours until set, then cap and refrigerate.
Why You’ll Love This BEST Cherry Jam:
You’ll adore this BEST Cherry Jam for its unbelievably fresh, vibrant cherry flavor that bursts with every bite. Unlike store-bought options that can sometimes taste artificial or overly sweet, this homemade version is a true celebration of ripe cherries. Plus, imagine slathering this ruby-red goodness on your morning toast, swirling it into thick Greek yogurt, or even using it as a delectable topping for warm scones – the possibilities are endless and so much more satisfying than a generic spread.
Beyond its incredible taste, the real magic lies in the cost-saving aspect of making jam yourself. Cherries are abundant during their season, and by transforming them into this delicious BEST Cherry Jam, you’re not only saving money but also preserving that peak-season flavor to enjoy all year long. It’s a simple, cost-effective way to elevate your pantry staples with a gourmet touch, offering a far superior experience to your average butter or store-bought jelly. So why wait? Dive in and experience the unparalleled joy of homemade cherry jam today!
Storing and Reheating Tips:
Properly stored BEST Cherry Jam will remain fresh and delicious for an extended period. Once the jars have cooled and sealed (if water bath processed), store them in a cool, dark pantry for up to 1 year. If you choose to refrigerate the jam in unsealed jars or after opening, it will maintain its quality for approximately 3-4 weeks in the refrigerator. For longer preservation, you can freeze your cherry jam. Let the jam cool completely, then transfer it to freezer-safe containers or bags, leaving a little headspace for expansion. Frozen jam can last for up to 6 months. There’s no reheating necessary for enjoying this jam; it’s best served at room temperature or chilled.
Final Thoughts:
This BEST Cherry Jam recipe is your passport to pure cherry bliss, effortlessly blending simplicity with incredible homemade taste. Gather your ingredients, get ready to create a pantry staple you’ll crave, and bring a burst of sunshine to your table.
BEST Cherry Jam
Ingredients
Equipment
Method
- Begin by washing your fresh cherries thoroughly. Remove the pits using a cherry pitter or by carefully cutting them in half and removing the pit. If your cherries are particularly large, you can quarter them for a more rustic jam texture, or leave them halved for a smoother consistency. Measure out 4 cups of prepared cherries.2 pounds fresh, ripe cherries
- In a large, heavy-bottomed pot or Dutch oven, combine the prepared cherries, granulated sugar, and fresh lemon juice. Stir gently to distribute the ingredients evenly.2 pounds fresh, ripe cherries, 3 cups granulated sugar, 1/4 cup fresh lemon juice
- If using powdered pectin, stir it into the sugar and cherry mixture before heating. If using liquid pectin, you will add it later. Let the mixture sit for about 10-15 minutes to allow the sugar to start dissolving and the pectin to begin hydrating.3 cups granulated sugar, 1/4 cup fresh lemon juice, 1 tablespoon pectin
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly to prevent sticking and burning. A rolling boil is one that cannot be stirred down.
- Once you reach a rolling boil, if you are using liquid pectin, stir it in quickly and completely. Continue to boil vigorously for precisely 1 minute, stirring constantly. This is crucial for the pectin to set properly.1 tablespoon pectin
- To check if your jam is ready, perform a cold plate test. Spoon a small amount of jam onto a chilled plate (place a few plates in the freezer while you cook). Let it cool for a minute, then push it gently with your finger. If the surface wrinkles, the jam has set. If it still looks too liquid, simmer for another 1-2 minutes and test again.
- Once the jam has reached its setting point, remove the pot from the heat. Skim off any foam that has risen to the surface using a spoon. This will give your jam a clearer, more appealing appearance.
- If you’re using almond extract or lemon zest, stir them in now.1/4 teaspoon almond extract, 1 strip lemon zest
- Ladle the hot jam immediately into clean, sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- For shelf-stable jam, process the jars in a boiling water bath according to canning guidelines for your altitude. Or, for immediate consumption or refrigeration, allow the jars to cool at room temperature for 12-24 hours until set, then cap and refrigerate.