Description
This Small Batch Cherry Jam recipe is perfect for making a fresh, homemade preserve using just a few simple ingredients. Using sweet cherries and lemon juice, this jam is cooked on the stovetop to achieve the ideal thick and spreadable consistency. The recipe yields about 14 servings and includes instructions for dissolving sugar, boiling the mixture to the precise temperature, and blending the cherries for a smooth texture. Ideal for enjoying on toast, yogurt, or as a topping for 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 freshly squeezed lemon juice.
- Heat and Dissolve Sugar: Place the pot over medium heat. Stir occasionally until the sugar completely dissolves and the syrup develops a dark red color. This step takes about 5 minutes if using fresh cherries and about 10 minutes if using frozen cherries.
- Boil and Thicken: Increase the heat to bring the mixture to a rolling boil that cannot be stirred down. Allow it to boil for approximately 8-10 minutes, stirring as needed, until the jam thickens and reaches 220°F (105°C). Test the jam by dropping a small amount on a cold plate—if it runs, continue cooking for another minute and retest. When the jam holds its shape on the plate, it is ready.
- Blend the Jam: Remove the pot from the heat. Use an immersion blender to gently break up the cherry pieces, blending briefly just a few seconds at a time until no large pieces remain. Tilt the pot as needed to keep the blender head submerged to avoid splatters.
- Jar and Chill: Pour the hot cherry jam into clean jars and seal them tightly. Place the jars in the refrigerator to cool and set. For optimal texture and thickness, allow the jam to rest overnight before serving.
Notes
- Use fresh cherries in season for best flavor, but frozen cherries work well too—just allow extra time to dissolve the sugar.
- Be sure to check the jam temperature with a candy thermometer for precise thickening.
- Immersion blending allows you to control the texture—blend less for chunkier jam or more for smoother consistency.
- Store the jam refrigerated and consume within 2-3 weeks.
- To preserve jam longer, consider processing jars in a hot water bath for canning.
