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.
Shanna Jones says
This jam really impressed our guests at brunch last weekend, and the fact that I made my own jam was personally impressive! It's delicious. Thanks for the recipe. 🙂
Tamara says
This recipe was definitely easy to follow. We had a bag full of cherries our neighbor gifted us, so this was the perfect solution to use them up.
Lilly says
This jam is my favorite! I love when I start to see cherries appear at the farmer's market. I grabbed a bunch this weekend and made this jam! I've been using it on everything! Thanks for the recipe 🙂
Chenée says
This is the best homemade jam I've had! And it was so easy!
Britney Brown says
I'm so glad that I found this recipe because I had a ton of cherries and didn't know what to do with them. This cherry jam was so easy to make and absolutely delicious on my morning toast. Thanks for the recipe!
Robin says
I've never cooked with cherries until now. The jam made the perfect ice cream sundaes!
Crystal says
Love the simplicity of this recipe, especially without the extra sugar. You get to taste the cherries for what it really is!
DeAnn says
Can I freeze it to keep it longer?
Jazz says
Hi, DeAnn! Yes,you can freeze this jam. Just let it cool to room temperature first. It should keep up to 6 months. Just leave a bit of room in your container(s) for the jam to expand and keep in mind that it might be a little watery once defrosted.
Waunita says
Can I use this recipe in a water bath process?
Jazz says
Hi, Waunita! I’ve not tried a water bath process with this so I can’t say with certainty but I don’t see why it wouldn’t work—I assume you mean canning or jarring?
Jereann Zann says
Oh my goodness, I have to make this for my kids! They love cherries and 2 ingredients makes the recipe sound doable. Thanks!!
Jazz says
It's definitely doable. I hope they love it!
amanda krill says
Cherry Jam is my #1 favorite thing. Making for sure!
Felicia @ The Starving Chef says
I bet this would be really good paired with some cream cheese on a fluffy bagel 😀
Jazz says
It definitely would! Thanks for stopping by.
The Real Couponer (@TheRealCouponer) says
Well since I just bought a whole bunch of bread yesterday 🙂
Marta A Rivera Diaz says
You had me at "easy" and "cherry". My two favorite words, so I know I'll love the recipe.
Jenna | The Urben Life says
My mom made some homemade jam and I've wanted to try ever since!
Jazz says
You should definitely give it a try, Jenna! This method is so easy.