Description
This Small Batch Cherry Jam recipe makes a deliciously sweet and tangy jam using fresh or frozen sweet cherries. Perfect for preserving a taste of summer, it requires just a few ingredients and a bit of patience to cook the cherries down to a thick, flavorful spread. The jam is blended to a smooth consistency and is ready to enjoy after chilling overnight.
Ingredients
Scale
Ingredients
- 2½ cups (400 g) halved and pitted sweet cherries, fresh or frozen
- 1 cup (200 g) granulated sugar
- 2 Tablespoons (30 ml) lemon juice, from about one lemon
Instructions
- Combine Ingredients: In a medium pot, add the prepared halved and pitted cherries, granulated sugar, and freshly squeezed lemon juice.
- Heat and Dissolve Sugar: Place the pot over medium heat and stir occasionally until all the sugar is completely dissolved and the syrup becomes a deep dark red color. This takes about 5 minutes if using fresh cherries or about 10 minutes if using frozen cherries.
- Boil and Thicken: Increase the heat to bring the mixture to a rolling boil that cannot be stirred down. Allow it to boil for 8 to 10 minutes, stirring as needed, until the jam thickens and reaches 220°F (105°C). To test readiness, drop a little jam onto a cold plate; if it runs, continue cooking for a minute or two and test again. Once it stays in place on the plate, the jam is ready.
- Blend the Jam: Remove the pot from heat. Using an immersion blender, pulse the mixture for several short bursts until there are no large cherry pieces left, keeping the blender head submerged by tilting the pan if necessary.
- Jar and Chill: Pour the hot jam carefully into clean jars, seal them tightly, and place in the refrigerator. The jam will thicken as it cools. For best results, allow it to set overnight before serving.
Notes
- Use fresh cherries in season for the best flavor, or frozen cherries if fresh are unavailable.
- Ensure jars are thoroughly cleaned and sterilized to prolong shelf life in the refrigerator.
- The jam can be stored refrigerated for up to 3 weeks.
- If you prefer a chunkier jam, blend less or skip the blending step.
- Always test the jam’s setting point on a cold plate to avoid over or undercooking.
