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
Scale
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.
