If you have been searching for a delightful, easy-to-make preserve to brighten your breakfasts or desserts, you are going to fall in love with this Small Batch Cherry Jam Recipe. It captures the pure essence of fresh cherries with just the right balance of sweetness and a hint of lemony brightness, all cooked into a luscious jam that sings of summertime in every spoonful. Perfect for those moments when you want something homemade but not overly complicated, this recipe lets you enjoy homemade cherry jam without the fuss of large quantities or complicated ingredients. Trust me, once you try it, you’ll want to keep a stash ready for all your toast, yogurt bowls, and even cheese boards!
Ingredients You’ll Need
This Small Batch Cherry Jam Recipe is all about using simple, quality ingredients that highlight the natural flavor of cherries while creating the perfect texture and color. Each component has a special role to make sure your jam turns out irresistibly delicious.
- 2½ cups (400 g) halved and pitted sweet cherries: Fresh or frozen cherries provide the sweet, vibrant base and gorgeous ruby hue to the jam.
- 1 cup (200 g) granulated sugar: Essential for sweetness and helps to achieve that beautiful syrupy consistency while preserving the jam.
- 2 Tablespoons (30 ml) lemon juice: Adds necessary acidity to balance sweetness and aids in setting the jam.
How to Make Small Batch Cherry Jam Recipe
Step 1: Combine Ingredients
The magic begins by gathering your cherries, sugar, and fresh lemon juice in a medium pot. Don’t worry if you’re using frozen cherries — they work wonderfully well and give great flavor once cooked down.
Step 2: Heat and Dissolve Sugar
Place your pot over medium heat and stir occasionally. The aim here is to dissolve the sugar completely so that the mixture turns a beautiful, deep red syrup. This usually takes about 5 minutes for fresh cherries but can take a little longer, roughly 10 minutes, if your cherries are frozen.
Step 3: Boil and Thicken
Next, crank up the heat until you reach a rolling boil that you cannot stir down with a spoon. Keep it boiling for about 8 to 10 minutes, stirring from time to time to avoid sticking. You want to reach 220°F (105°C) for that perfect jam texture. To test, drop a small amount on a cold plate — if it holds its shape and doesn’t run, you’re golden.
Step 4: Blend the Jam
For smooth, spreadable jam, take an immersion blender and give the cooked cherries a quick pulse until no large pieces remain. Be sure to keep the blender fully submerged by tilting the pot as needed; this ensures the texture remains silky without splatters.
Step 5: Jar and Chill
Immediately pour your hot cherry jam into clean jars and seal them tightly. Then, pop them into the refrigerator so the jam chills and thickens further overnight. This resting time not only sets the jam but also deepens the flavor beautifully.
How to Serve Small Batch Cherry Jam Recipe
Garnishes
Serve your Small Batch Cherry Jam Recipe with a sprinkle of fresh mint or a few whole cherries on top for a fresh, eye-catching touch. A light dusting of lemon zest can also elevate the brightness and complement the jam’s natural fruitiness.
Side Dishes
This jam pairs wonderfully with warm buttery toast or flaky croissants for breakfast. It’s equally delightful alongside creamy cheese—think brie or goat cheese—and crusty crackers, making it a tasty addition to any cheese board or charcuterie spread.
Creative Ways to Present
Beyond the classics, try swirling your cherry jam through vanilla yogurt or oatmeal to add a burst of flavor and color. You can also dollop it over vanilla ice cream or fold it into cake batter or muffin mix to create surprisingly delightful desserts.
Make Ahead and Storage
Storing Leftovers
Your Small Batch Cherry Jam Recipe will keep beautifully in the refrigerator for up to three weeks when stored in airtight jars. Always use a clean spoon to avoid contamination and enjoy it whenever a sweet cherry craving strikes.
Freezing
If you want to keep your cherry jam longer, freezing is a fantastic option. Use freezer-safe containers, leaving some headspace as the jam may expand. Frozen cherry jam can last for up to six months while maintaining flavor and texture.
Reheating
To enjoy frozen or refrigerated jam, simply thaw at room temperature or warm it gently in a small saucepan over low heat. Stir occasionally to restore its silky consistency before serving.
FAQs
Can I use tart cherries instead of sweet cherries?
Absolutely! Tart cherries will provide a more tangy, tart flavor which some people prefer. You might want to adjust the sugar slightly to balance the increased acidity.
Do I need to sterilize my jars before jarring the jam?
Since this recipe is for refrigeration and short-term use, sterilizing jars is not essential, but it’s always good practice to use clean, sanitized jars to extend freshness and prevent spoilage.
Can I add pectin to speed up the thickening process?
This Small Batch Cherry Jam Recipe is designed to thicken naturally without pectin. However, if you prefer a firmer set or less cooking time, you can add pectin according to the package instructions.
Is it necessary to use an immersion blender?
Not required but highly recommended. The immersion blender gives you control over how chunky or smooth your jam turns out. Alternatively, you can mash the cherries with a potato masher for chunkier jam.
How long does the jam take to set properly?
The jam thickens as it cools, typically reaching its perfect spreadable consistency after chilling overnight in the refrigerator.
Final Thoughts
This Small Batch Cherry Jam Recipe is a wonderful way to bring the vibrant flavor of cherries into your kitchen any time you crave something fresh and homemade. It’s simple to make, quick to prepare, and perfectly sized so you won’t be overwhelmed with a giant batch. Whether you spread it on toast or use it to jazz up desserts, this cherry jam will soon become your go-to favorite. I can’t wait for you to try it and discover just how magical small batch jam-making can be!
Print
Small Batch Cherry Jam Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 8 hours 35 minutes (including cooling and setting time)
- Yield: Approximately 14 servings (about 1.5 cups of jam)
- Category: Jam
- Method: Stovetop
- Cuisine: American
Description
This Small Batch Cherry Jam recipe yields a deliciously sweet and tangy homemade jam made from fresh or frozen sweet cherries. Perfect for preserving the vibrant cherry flavor in a convenient small quantity, this easy stovetop jam is thickened naturally without pectin and blended to a smooth consistency. Enjoy it spread on toast, stirred into yogurt, or as a fruity topping on desserts.
Ingredients
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, granulated sugar, and fresh lemon juice, ensuring all ingredients are ready before beginning to cook.
- Heat and Dissolve Sugar: Place the pot over medium heat and stir occasionally until the sugar completely dissolves and the mixture’s syrup turns a dark red color. This process takes about 5 minutes when using fresh cherries or about 10 minutes if you are using frozen cherries.
- Boil and Thicken: Increase the heat to bring the cherry mixture to a rolling boil that cannot be stirred down. Allow it to boil steadily for 8 to 10 minutes, stirring occasionally to prevent burning. The jam is ready when it thickens and reaches 220°F (105°C). Perform a gel test by dropping a bit of jam onto a cold plate; if it runs, continue boiling and test again until it holds its shape on the plate.
- Blend the Jam: Remove the pot from heat and use an immersion blender to break up the cherry pieces. Blend with short pulses until no large fruit pieces remain, tilting the pot as needed to keep the blender fully submerged.
- Jar and Chill: Immediately pour the hot cherry jam into clean jars, seal them tightly, and refrigerate. Allow the jam to cool and thicken overnight for the best texture before serving.
Notes
- Use fresh cherries when in season for the best flavor, or frozen cherries if fresh are unavailable.
- Be careful when boiling the jam; a rolling boil is necessary to thicken properly but avoid burning by stirring regularly.
- Test jam consistency with a cold plate to ensure it will set well when cooled.
- Store jam refrigerated and consume within 2-3 weeks for optimal freshness.
- For a chunkier jam, blend less thoroughly or skip blending altogether.
