Description
A simple and delicious small batch cherry jam recipe made with fresh or frozen cherries, sugar, and lemon juice. This easy stovetop recipe requires no pectin and yields a flavorful, naturally thickened jam perfect for toast, yogurt, and desserts.
Ingredients
Scale
Ingredients
- 2 cups fresh or frozen cherries, pitted and halved
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Combine ingredients: In a medium saucepan, combine the cherries, sugar, lemon juice, and a pinch of salt.
- Dissolve sugar and release juices: Stir over medium heat until the sugar dissolves and the cherries begin to release their juices, about 5 to 7 minutes.
- Simmer the mixture: Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cook for 20 to 25 minutes, stirring frequently and mashing the cherries with the back of a spoon or potato masher as they soften.
- Check consistency: Continue cooking until the jam thickens. Test by placing a spoonful on a chilled plate—if it wrinkles slightly when pushed, it’s ready.
- Add vanilla and cool: Remove from heat, stir in vanilla extract if using, let cool slightly, then transfer to a clean jar or airtight container.
- Store: Refrigerate and use within 2 to 3 weeks. For longer storage, process in a water bath for 10 minutes following canning guidelines.
Notes
- No pectin is needed, but you can add ½ tablespoon for a firmer set.
- This jam is perfect for toast, yogurt, or layering in desserts.
- For longer shelf life, use water bath canning for 10 minutes following safe canning procedures.
