Cherry Jam

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Cherry Jam – simple and delicious! When those dark sweet cherries come into season, it’s hard not to eat them by the bowl full. Making cherry jam is a great way to preserve them so we can enjoy them all year long. This cherry jam is great on toast for breakfast, the perfect spread to add to your meat and cheese board, or a delectable sauce spooned over a scoop or two of ice cream.

Cherry preserves is a recipe which will allow you to easily use up your early summer cherry bounty. With one pot and a bit of boiling and stirring, your cherries will transform into a sugary thick jam that’ll have you craving peanut butter and jam sandwiches all week long. It tastes out of this world good, no wonder it’s so popular! Whether you eat your cherry jam on toast or spread onto a vanilla cake, Cherry Jam Preserves will be a go-to over and over again.

Canning your jam is the best way to make sure your jam lasts as long as possible. It takes just a few extra steps and allows you to store all of your jam in the cupboard for up to 18 months. Canning jams is one of the easiest forms of canning. Jams do not have a long list of ingredients, nor does it have complicated instructions. If you’re new to the world of canning, making jams to preserve throughout the winter, is a great place to start.

Not what you are looking for? Try these other great Jam Recipes:


Cherry Jam

cherry jam scaled

Make this over the top Cherry Jam, it also makes an excellent gift.

  • Author: Taste of Home
  • Prep Time: :30
  • Cook Time: :10
  • Total Time: :40
  • Yield: 6 1/2 Pints 1x
  • Category: Condiment
  • Method: Canning


Units Scale
  • 21/2 pounds fresh tart cherries, pitted
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/2 teaspoon butter
  • 43/4 cups sugar


  1. 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.
  2. 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.
  3. 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.


The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

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