Homemade Cherry Jam
This homemade cherry jam is a delicious way to preserve the bright, sweet-tart flavor of fresh cherries. Made with tart cherries, sugar, powdered fruit pectin, and a small amount of butter, this traditional cherry jam recipe transforms summer fruit into a thick, spreadable preserve that’s perfect for toast, biscuits, sandwiches, and homemade desserts.
What makes this recipe especially appealing is its straightforward preparation. Tart cherries provide a lively fruit flavor that balances the sweetness of the sugar, while powdered pectin helps the mixture thicken and set. The small amount of butter helps reduce foaming during cooking, making the hot jam easier to handle.
Unlike recipes that require lengthy simmering, this cherry jam uses a brief, vigorous boil after the sugar is added. The finely chopped cherries create a spread with plenty of fruit flavor and texture. The result is a classic homemade preserve that works beautifully as a breakfast spread or an addition to desserts.
A sturdy stainless steel water-bath canning pot is a useful accessory for preparing jars of jam. A canning rack keeps the jars elevated from the bottom of the pot and helps water circulate around them during processing.
This recipe makes approximately six half-pint jars, making it convenient for preparing several portions at once. Spread the finished jam over warm toast, spoon it onto pancakes, or pair it with cheese and crackers for a sweet and savory appetizer.
For shelf-stable storage, proper boiling-water canning procedures are essential. Processing times depend on elevation, so always follow a current, tested canning procedure appropriate for your altitude.
Whether you’re preserving a seasonal cherry harvest or preparing homemade gifts, this cherry jam offers a flavorful way to enjoy tart cherries beyond their fresh season.
What Kind of Cherries Work Best?
This cherry jam recipe calls for fresh tart cherries, which provide a bright fruit flavor that balances the sugar. Sweet cherries have a different flavor and acidity, so they should not be substituted in a shelf-stable canned jam without using a tested recipe designed for that type of cherry.
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Cherry Jam
- Total Time: :40
- Yield: 6 1/2 Pints 1x
Ingredients
- 2–1/2 pounds fresh tart cherries, pitted
- 1 package (1-3/4 ounces) powdered fruit pectin
- 1/2 teaspoon butter
- 4–3/4 cups sugar
Instructions
- In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
- Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Notes
Water-Bath Canning Times
For the National Center for Home Food Preservation’s tested cherry jam recipe, the recommended boiling-water processing times for half-pint or pint jars are:
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0–1,000 feet: 5 minutes
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1,001–6,000 feet: 10 minutes
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Above 6,000 feet: 15 minutes
These times assume the use of properly sterilized jars for the 5-minute process. Always follow a tested canning recipe and its specific instructions for ingredients, jar preparation, headspace, and altitude adjustments.
- Prep Time: :30
- Cook Time: :10
- Category: Condiment
- Method: Canning