A simple and delicious Homemade Cherry Jam Recipe.
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Cherry jam might not be one of the first jam flavors you think of with others being more common or popular. This easy cherry jam is one of my favorites to make along with mixed berry jam.
We used the homemade jam for a dinner party with a charcuterie board (image above) and OH MY it was AMAZING with the cheeses and meats! I still think about that pairing to this day. It was so popular and probably the favorite jam I have made.
My dad loves cherries, so I always think of him when I see them. And while imitation cherry flavors are good, they are nothing like the real thing. You will typically find the classic red cherries, probably from the northwest, in the grocery stores. But be on the lookout for fun varieties. I love Rainier cherries: not only are they beautiful with a yellow-pink color, but they can also be a little sweeter.
I love using fresh cherries when they are in season for this cherry jam. And I am not a believer of having one-purpose tools in the kitchen, where the tool only performs one function. But a cherry pitter is AMAZING and something I have on hand just for cherry season. After trying to remove cherry pits by hand and trying the straw techniques, I just could not take it anymore. I caved, bought a cherry pitter tool, and have not looked back since.
If cherries are not in season, you can use frozen cherries. Any cherry variety, or a mixture of cherries, will work.
Cherries can be expensive, so when I see fresh cherries go on sale, I stock up and make a large batch of Homemade Cherry Jam. Otherwise, I typically use frozen cherries because they are cheaper or close to the same price, frozen in season, and come without the pits!
- Remove the stems and pits from the cherries if needed.
- Place the cherries, sugar, and lemon juice in a medium saucepan.
- Bring the cherries to a boil over medium high heat. Reduce heat to medium and simmer to thicken, approximately 15 minutes.
- Use a potato masher or fork to mash the fruit as much or little as desired.
- The jam is done when it is thick and more of a clump when put on a cold spoon or cold plate and tilted. If it runs like honey, it is not thick enough yet and you need to heat it longer.
- Store in a jar in the refrigerator for up to three weeks.