Homemade cherry jam

Homemade cherry jam - quick and easy to make from either fresh or frozen cherries. You can make this jam with or without pectin. Use a canning technique to preserve it for a few months or keep in the fridge for up to 3 weeks. Serve over cheesecakes, crepes, pancakes or toast.

👥 24 Servings⏱️ Prep & Cook: 25h 30m⏳ Prep: 25h🔥 Cook: 30 min👤 Mira Lyubenova📖 cookinglsl

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

📝 Preparation Steps

Remove pits from washed cherries. Chop all or half of them into small pieces, leave some whole if you’d like.

Place cherries in a large, heavy bottomed pan. Add sugar on top and stir. Let them sit for ⏱️ 30 minutes to up to ⏱️ 3 hours.

Turn the heat on and bring to a boil.

Reduce heat to medium low. If the mixture is starting to foam, your can try to remove some of the foam with a spoon.

Place a plate in the freezer. (Optional for testing the jam).

Cook for ⏱️ 20 minutes, the cherries will become soft and darken in color. Add the vanilla, butter and lemon juice.

butter (optional)1 tbsplemon juice1 tbsp

It will thicken.

Test the jam: Add a few drops of it to the cold plate. When you touch the cooled jam, it should wrinkle in your fingers, rather than stick or stay runny.

Add the butter (optional).

butter (optional)1 tbsp

Let the jam cool for ⏱️ 10 minutes, before you pour it into clean jars.

Don’t overfill the jars. Close the lids.

Nutrition Facts

calories

96 kcal

fat Content

1 g

serving Size

1 serving

fiber Content

1 g

sugar Content

22 g

sodium Content

4 mg

protein Content

1 g

cholesterol Content

1 mg

carbohydrate Content

23 g

saturated Fat Content

1 g

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