This easy sweet cherry jam recipe only requires two ingredients and no pectin! So you can make it in just 30 minutes on your stove top and enjoy endlessly all summer long.
And if you enjoy this recipe, you'll love my homemade praline sauce, too!
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❤️ Why You'll Love this Recipe
Quick and Easy - Pectin-free cherry jam recipe is a star among stars because you only need simple kitchen tools and no fancy technique or far out ingredients. This easy cherry jelly recipe is a step further than cherry compote and gives you cherry jelly or jam feels with the process of making or canning cherry preserves.
True Cherry Flavor - Summer is my very favorite season for ripe, juicy produce. Give me all the luscious stone fruit--cherries, especially! If you're wondering what to do with cherries while they're cheap and in season, you've landed in the right place.
Summer cherry recipes are my fave so, of course, I have plenty for you to peep: homemade cherry pop tarts, cherry apple crisp made in the crock pot, cherry limeade with bourbon, spiced cherry pie, and tart cherry juice mocktail!
Love the simplicity of this recipe, especially without the extra sugar. You get to taste the cherries for what it really is!
- reader review from Crystal
What You'll Need for this Recipe
Cherries, of course. I personally like ripe and juicy sweet cherries but you can use any variety you like, including Montmorency, tart, sour, bing, yellow or Rainier cherries. Fresh or frozen cherries will work--just note that the cooking time may be slightly longer.
Granulated Sugar and you don't even need a lot, either! Some cherry jam recipes use cups and cups of sugar. But mine calls for just one third cup of sugar for every two cups of cherries because when you use ripe cherries, they're about sweet enough!
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Sweetener - You can use other sweetening elements in this low-sugar cherry jelly recipe to replace granulated sugar cup for cup. Brown sugar will add more caramel, molasses flavor or you can use maple syrup, honey, or even a zero sugar option like stevia.
You can also try flavored sweeteners like my honey ginger syrup or citrus simple syrup.
Fruits - This instant jam method actually works with lots of other fruits, especially berries and other stone fruits like peaches, plums, and apricots. And let me tell you that a cherry plum combo is bomb!
Citrus - Feel free to add lemon juice, lime juice, or orange juice to make this jam less sweet, if zesty flavor is more your...jam.
Flavors - Herbs, spices, and aromatics like ginger, vanilla, cardamom, and thyme each pair wonderfully with sweet cherry flavor. I also like almond extract in this recipe.
If you like the herb and cherry combination, check out my puff pastry appetizers with cherry and thyme!
How to Make Cherry Jam without Pectin
Step One: Add pitted cherries and sugar to a small saucepan.
Step Two: Stir until cherries are coated with sugar. You should notice the cherry juices start to come out.
Pro Tip #1
I use a cherry pitter to make super quick work of removing cherry seeds for this recipe and many others. And here's a quick video on how to pit cherries without a cherry pitting tool!
Step Three: Let the cherries and sugar cook down and thicken into a uniform sauce.
Step Four: Use a cold plate to test how jammy the mixture is. Check the recipe card for full instructions.
Pro Tip #2
What to do if my jam is too sweet? Carefully taste test the mixture as you go. If you find it too sweet, add in a teaspoon of citrus juice or vinegar and continue cooking.
Frequently Asked Questions
Store cooled jam in an airtight container in the refrigerator. Jam made at home is good for up to two weeks in the fridge.
This small-batch jam recipe makes about two cups or enough for a small jar. You won't end up with more cherry jam than you know what to do with unless you want to double or triple the recipe. In that event, homemade jam makes a great gift! And I have freezing instructions and serving suggestions below.
Yes, homemade jam, even this pectin-free jam, can be frozen. And it keeps for up to six months.
How to Freeze Homemade Jam
- Make sure to first allow the cooked jam to cool to room temperature. Skip any canning or jarring process and add your cooled jam to an airtight container (a mason jar works fine).
- Leave about an inch of space between the top of the jam and container lid to allow for it to expand as it freezes then seal it shut.
- Place the container(s) in the freezer and the jam will keep for up to six months.
- Don't refreeze once thawed! Jam frozen immediately after cooking should be good up to two weeks in the fridge once thawed. Keep in mind that thawed jam might have a more watery consistency.
Pro Tip #3
Freeze the jam in small batches so that you can thaw out exactly what you need even if it's a small amount.
How to Serve
You can eat homemade cherry jam in so many different ways! I love it at breakfast time on yogurt parfaits or spread over homemade buttermilk biscuits.
Spread it on toast or between a peanut butter and jelly sandwich. Stir some jam into your oatmeal, too.
And don't forget dessert! This jam is a great complement to baking projects whether you use it as a cake filling or an ice cream sundae topping.
More Favorite Summer Fruit Recipes
Want more recipes like this one? Try these:
I hope you enjoy the best cherry jam recipe without pectin soon and very soon. And sharing is caring so be sure to pin this easy recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Easy Sweet Cherry Jam
Equipment
- 1 airtight container for storage
Ingredients
- 2 cups cherries fresh or frozen, pitted
- ⅓ cup granulated sugar or sweetener of your choice
Instructions
- Place a glass or ceramic plate in the freezer. Pit the cherries then halve or dice them (optional) and add to a small saucepan over medium heat along with the sugar.
- Stir cherries and sugar until sugar dissolves and begins to draw out liquid from the cherries. Allow mixture to come to a boil.
- Continue cooking and stirring for up to 25 minutes or until the jam starts to thicken. Cooking times will vary so refer to the next step to be sure.
- Check the jam's readiness by removing the plate from the freezer and placing a small bit of jam on it. Turn the plate sideways and if the jam slides down slowly, it's ready. If it slides down too quickly, it needs to cook longer and if it does not slide or does so very slowly, it's overdone. Note: It's still usable. It will just be harder to spread.
- Spoon jam into an airtight container and allow to cool to room temperature before storing.
Notes
-
- Make sure to first allow the cooked jam to cool to room temperature. Skip any canning or jarring process and add your cooled jam to an airtight container (a mason jar works fine).
- Leave about an inch of space between the top of the jam and container lid to allow for it to expand as it freezes then seal it shut.
- Place the container(s) in the freezer and the jam will keep for up to six months.
- Don't refreeze once thawed! Jam frozen immediately after cooking should be good up to two weeks in the fridge once thawed. Keep in mind that thawed jam might have a more watery consistency.
jennifer schraa says
Just finished making it and it is the BOMB✅TY for giving me such an easy recipe to make I love cherries 🍒
Jazzmine Woodard says
You're welcome, Jennifer! I'm so glad you're enjoying the jam and thank you for your feedback.
Anne says
This is delicious! Thank you for a wonderful and very simple recipe. Sugar free jam is expensive, so I wanted to try making my own. I used frozen cherries, sucralose sweetener, and a teaspoon of lemon juice.
Jazzmine Woodard says
You're so welcome, Anne! I'm glad you could make this recipe your own.
Janet says
This was delicious! I did add a teaspoon of fresh lemon juice.
Very easy and the plate in the freezer was perfect for gauging the doneness of the jam!!
Jazzmine Woodard says
So glad you enjoyed this one, Janet! That freezer trick is so helpful.
Sandy Drew says
Added raisins and vanilla and splash of vinegar to help break them down. Was wonderful.
Jazzmine Woodard says
Glad you enjoyed, Sandy!
Claudia says
Do you have to thaw out the cherries before you start cooking
Jazzmine Woodard says
Hi, Claudia! No need to thaw out the cherries first if you are using frozen. Hope this helps.
Vickie says
Perfect. My Dad loves cherry season & he thought this jam was fantastic. He puts it in almost everything! Thanks for sharing.
Jazzmine Woodard says
Thanks for your feedback, Vickie! So glad your dad is enjoying the jam.
Ann E says
Can this be processed in water bath?
Jazzmine Woodard says
Hi, Ann! I haven't personally tried it since I typically make this recipe for shorter term usage, however, I have heard from readers who had success processing this jam with the water bath technique, however.
Gina Shugarts says
Thank you so much for this! I always want to make jam & have all the equipment, etc…then I just don’t want all the hassle lol! But this I’ll do many times over & on many things I’m sure 😁
Jazz says
You're so welcome, Gina! Hope you enjoy.
Phyllis Tamburri says
Can you make this recipe a spices cherry jam
Jazz says
Hi, Phyllis! You can definitely add spices of your choice to this jam. It's great with black pepper and a bit of vanilla extract.
Jen says
This recipe was so useful as I love jam! I also love the fact that you shared how to freeze it so I can save some for later.