Go Back
Homemade Cherry Jam

Homemade Cherry Jam - Comfort Food Meals

Who doesn't love a good homemade jam? There’s something about the process that feels rewarding. Cherry jam has always held a special place in my heart. Growing up, my grandmother would make giant batches every summer. 
The smell of simmering cherries on the stove was intoxicating. I would sit nearby, eagerly waiting for the slight pop of a jar sealing, knowing that soon I’d have jars full of luscious cherry heaven to enjoy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 2 cups granulated cane sugar
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon freshly squeezed lemon juice
  • 6 cups pitted ripe cherries
  • ½ teaspoon pure vanilla extract

Method
 

Step 1: Prepare Your Cherries
  1. Start by washing your cherries thoroughly. Remove the stems and pits. If you have a cherry pitter, use it; if not, a small knife works too. Cut each cherry in half and set them aside in a large bowl. Take a moment to admire those shiny, red beauties—after all, they will be the star of this recipe!
Step 2: Cook the Cherries
  1. In a large pot, combine the pitted cherries with the sugar. Stir it gently to coat the cherries with sugar. Allow this to sit for about 30 minutes. This process draws out the natural juices of the cherries, creating a delicious syrup.
Step 3: Add the Flavorings
  1. After the cherries have sat for a while, place the pot over medium heat. Stir in the ground cinnamon, lemon juice, and vanilla extract. As the mixture heats, the cherries will begin to break down, and soon, your kitchen will be filled with a delightful aroma!
Step 4: Bring to a Boil
  1. Increase the heat and bring the mixture to a rolling boil. Stir occasionally. You want this bubbling away to ensure an even cook. It’s an exciting part of the process—watch it transform into a jammy consistency.
Step 5: Test for Doneness
  1. After about 15-20 minutes of boiling, it's time to check your jam. To test for doneness, take a spoonful of the mixture and place it on a cold plate. Let it sit for a minute, then run your finger through it. If it holds its shape and doesn’t run back together, congratulations, your jam is ready!
Step 6: Fill Your Jars
  1. Remove the pot from heat. Carefully ladle the hot jam into sterilized jars, leaving about a quarter-inch of space at the top. Wipe the rims of the jars to ensure a clean seal.
Step 7: Seal the Jars
  1. Place the lids on the jars and screw on the metal bands. If you plan to refrigerate or consume the jam quickly, you can skip the canning process. However, if you want to store them long-term, follow standard canning guidelines.

Notes

  • Use ripe cherries: The riper the cherries, the more flavorful your jam will be. Look for cherries that are deep red and firm.
  • Adjust sweetness: If you prefer a less sweet jam, feel free to reduce the sugar. Just note that the texture may be slightly different.
  • Experiment with flavors: Don’t hesitate to add other flavorings. A few sprigs of fresh thyme or even some almond extract can create delightful twists.
  • Sterilize jars properly: If you are canning, ensure your jars are sterilized. Boiling them in water for 10 minutes will do the trick.
Cool completely before storing: Allow the jam to cool to room temperature before sealing and storing it. This helps the flavors meld and enhances the taste.