Description
This homemade cherry jam recipe is a sweet and tangy preserve made from fresh cherries, sugar, lemon juice, and fruit pectin. It’s perfect for spreading on toast or adding to desserts and canning for long-term storage.
Ingredients
Scale
Ingredients
- 4 cups fresh cherries, pitted
- 1 ½ cups granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 package (1.75 oz) fruit pectin
Instructions
- Prepare the cherries: Wash and pit the cherries using a cherry pitter or by cutting them in half carefully to remove the pits.
- Combine ingredients: In a large pot, mix the pitted cherries, granulated sugar, and freshly squeezed lemon juice. Stir well and let the mixture sit for 30 minutes to allow the cherries to release their juices.
- Heat the mixture: Place the pot over medium heat and heat the cherry mixture until it begins to boil, stirring frequently to prevent sticking or burning.
- Add pectin and boil: Once boiling, stir in the fruit pectin according to the package instructions. Continue cooking the mixture until it reaches a rolling boil again.
- Test for doneness: Use the cold plate test by placing a small amount of jam on a cold plate and pushing it with your finger. If it wrinkles, the jam is ready.
- Jar and process: Ladle the hot jam into sterilized jars and seal them tightly. Process the jars in a boiling water bath for 5-10 minutes to ensure preservation.
Notes
- Use fresh, ripe cherries for the best flavor and natural sweetness.
- Ensure jars and lids are properly sterilized to prevent spoilage.
- The lemon juice not only adds brightness but also helps with the setting of the jam.
- Adjust sugar quantity according to taste and sweetness of cherries.
- Store unopened jars in a cool, dark place. Refrigerate after opening.
