Easy Sweet Cherry Jam

Course: Dessert, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 13kcal

Author: Jazzmine Woodard

Make easy sweet cherry jam on your stovetop with just two ingredients and no pectin! This recipe works with fresh or frozen cherries.

Print Recipe

Equipment

1 Cherry pitter
1 small saucepan
1 kitchen spoon
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

Troubleshooting

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.

Storage

Store cooled jam in an airtight container in the refrigerator. Jam made at home is good for up to two weeks in the fridge.

Freezing

1. 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).
2. 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.
3. Place the container(s) in the freezer and the jam will keep for up to six months.
4. 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.

Adapted from Homemade in the Kitchen's Sour Cherry Jam.

Nutrition