Description
This Small Batch Cherry Jam Recipe is perfect for making a fresh, homemade cherry jam using just three simple ingredients. Whether you use fresh or frozen sweet cherries, this recipe guides you through a stovetop method to dissolve sugar, boil to the perfect jam consistency, and lightly blend for a smooth yet chunky texture. Ideal for a small yield, it’s quick to prepare and results in a delicious jam that sets beautifully after chilling overnight.
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 they are well mixed before cooking.
- Heat and Dissolve Sugar: Place the pot over medium heat and stir occasionally. Continue until the sugar is completely dissolved and the syrup darkens to a rich red color. This step typically takes about 5 minutes if using fresh cherries or up to 10 minutes with frozen cherries.
- Boil and Thicken: Increase heat to bring the mixture to a rolling boil that cannot be stirred down. Keep boiling for 8-10 minutes, stirring as needed, until the jam thickens and reaches 220°F (105°C). Test the jam by dropping a small amount onto a cold plate; if it runs, cook for an additional minute or two and retest. The jam is ready when it holds its shape on the plate.
- Blend the Jam: Remove the pot from heat. Use an immersion blender to gently pulse the jam for a few seconds at a time until no large cherry pieces remain, being careful to keep the blender fully submerged by tilting the pan as necessary to prevent splashing.
- Jar and Chill: Pour the hot cherry jam into clean, sterilized jars and seal tightly. Refrigerate the jars and allow the jam to set and thicken overnight before serving. This improves the texture and flavor development.
Notes
- Use fresh or frozen sweet cherries and adjust the boiling time slightly to accommodate frozen fruit.
- Testing the jam consistency on a cold plate is key to achieving the perfect thickness.
- Immersion blending allows control over chunkiness; blend less for chunkier jam, blend more for smoother texture.
- Store the jam refrigerated and use within 2-3 weeks for best freshness.
- For longer storage, consider canning with proper sterilization methods to prevent spoilage.
