Description
This Small Batch Cherry Jam recipe is a quick and easy way to create a fresh, sweet cherry preserve using only three simple ingredients. Perfect for small households or those wanting to avoid waste, this jam cooks on the stovetop and is finished with a gentle blend to achieve a smooth texture with some fruit chunks. The jam thickens as it cools and delivers a vibrant cherry flavor ideal for spreading on toast, topping desserts, or mixing into yogurt.
Ingredients
Scale
Jam 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 cherries, sugar, and lemon juice to prepare the base for your jam.
- Dissolve Sugar: Place the pot over medium heat and stir occasionally until the sugar completely dissolves and the syrup turns a dark red color. This takes about 5 minutes for fresh cherries and about 10 minutes for frozen cherries.
- Boil to Thicken: Increase the heat to bring the mixture to a rolling boil that cannot be stirred down. Let it boil for 8 to 10 minutes, stirring as needed, until the jam thickens and reaches 220°F (105°C). Test doneness by placing a drop on a cold plate—once it stays in place instead of running, the jam is ready.
- Blend the Jam: Remove the pot from heat. Use an immersion blender in short bursts to break up the cherry pieces, blending just enough so no large chunks remain. Tilt the pot as needed to keep the blender immersed.
- Store the Jam: Pour the hot cherry jam into clean jars, seal tightly, and refrigerate. Let the jam set and thicken overnight before using for best texture and flavor.
Notes
- You can use fresh or frozen sweet cherries; frozen cherries will require slightly longer cooking time.
- Use an instant-read thermometer to ensure the jam reaches the ideal temperature of 220°F for proper set.
- The jam will thicken more as it cools, so avoid overcooking.
- Store refrigerated and use within 2-3 weeks, or freeze for longer storage.
- For a chunkier jam, blend for less time or mash with a spoon instead.
