Homemade Cherry Jam Recipe | Easy Sweet Fruit Preserve for Toast
This small-batch cherry jam is a soft, spoonable preserve with bright flavor, no pectin, and just cherries, sugar, and lemon. It’s easy to make with fresh or frozen fruit and perfect for toast, yogurt, and pastries.
Ingredients
Ingredients
- 4 cups cherries, pitted and roughly chopped
- 1.5 to 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
- Pinch of fine sea salt
- 1/2 teaspoon vanilla extract (optional)
Instructions
Instructions
- Rinse, pit, and roughly chop the cherries.
- Combine cherries, sugar, lemon juice, lemon zest if using, and a pinch of salt in a medium saucepan and stir to mix.
- Let the mixture sit for 10 to 15 minutes until the sugar draws out some juices.
- Set the pan over medium heat and stir until the sugar dissolves and the mixture looks syrupy.
- Bring to a steady simmer, adjusting heat to maintain gentle rolling bubbles.
- Skim any light foam from the surface as it forms.
- Simmer, stirring often, for 18 to 28 minutes until the jam thickens, mashing fruit as desired for texture.
- Test for set using a cold plate or by checking that the temperature reaches about 217 to 220°F at sea level.
- Remove from heat and stir in vanilla if using, then taste and adjust lemon or sugar if needed.
- Ladle hot jam into clean jars, leaving about 1/4 inch headspace, wipe rims, seal, and let cool to room temperature.
- Refrigerate once cool; the jam will thicken further overnight.
Notes
Makes about 2 to 2.5 cups. Store refrigerated for 3 to 4 weeks or freeze for 6 to 8 months, leaving headspace. For room-temperature storage, use proper water-bath canning. Use frozen cherries straight from the freezer and simmer a few minutes longer. For less sweetness, use 1.5 cups sugar; for classic sweetness, use 2 cups. Variations: almond extract, vanilla-bourbon, lime instead of lemon, warm spices, or mixed berries.