There’s something about making your own jam that makes you feel like you’ve conquered the kitchen. So, if you are ready to feel like a kitchen goddess then it’s time to tackle this Cherry Jam recipe.
Making jam may seem a little unnecessary but it is so satisfying when you get to pour your homemade jam into little jars, write labels, and maybe even give them away! This recipe makes the perfect edible gift during the festive season because this cherry jam made with sweet black cherries is spiced with cinnamon, cloves, and star anise.
If you love the idea of making edible gifts for the festive season then you have to make these Christmas Cookies or this recipe for Condensed Milk Chocolate Truffles.
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Ingredients
To make this sweet cherry jam recipe you will need the simple ingredients listed below.
- Fresh whole cherries
- Granulated white sugar
- Cinnamon stick
- Cloves
- Star anise
- Lemon, both the juice and rind
- Orange rind
Ripe cherries—This recipe uses fresh cherries to make the jam, but frozen cherries will also work. I love using dark sweet cherries for the best cherry flavor.
Spices – This recipe uses cinnamon sticks, whole cloves, and star anise to add a festive flavor to the jam. If you prefer a plain jam just leave these out.
Fresh lemon – The lemon rind is used for flavor while the juice helps balance out the sweetness and stops the jam from crystallizing. Choose to use fresh lemons over lemon juice.
Orange rind – This is added to give a festive flavor to the jam and a great fragrance.
See the recipe card for quantities.
Instructions
Follow the simple steps below to make this homemade cherry jam.
STEP 1: Prepare cherries. Halve and pit the cherries. You will need about 1kg of fresh cherries to make 900 grams.
STEP 2: Add ingredients to a pot. Place the pitted cherries, sugar, rinds, lemon juice, and spices into a medium-sized pot set over medium heat. Allow the sugar to melt and the cherries to release their juice.
STEP 3: Bring the mixture to a full boil. Allow the mixture to come to a boil without stirring. Do not increase the temperature of the stove. Once the jam is at a rolling boil, use a wooden spoon to ensure the jam is not catching at the bottom of the pot.
STEP 4: Remove jam scum. Use the wooden spoon to remove any jam scum from the surface of the jam and discard it.
STEP 5: Thicken. Allow the jam to thicken and use the wooden spoon to break up bigger pieces of cherries if you prefer the cherry jam to be less chunky.
STEP 6: Test. Once the jam starts to thicken, use the cold plate test to decide if the jam has cooked for long enough. If the jam is still too runny, continue cooking and perform the test again. Continue in this way until it is ready.
STEP 7: Add to jars. Once the jam is at the right consistency, remove it from the heat. Allow to cool slightly and then fill the sterilized jam jars. Allow the jam to cool completely to room temperature.
STEP 8: Close jars. Cut a square of baking paper and dip one side of the paper into a little brandy. Place this side over the opening of the jam jar facing towards to jam. Add the lid onto the jar and seal tightly.
How to Make Homemade Jam without Pectin
This recipe for homemade spiced cherry jam does not require pectin. I have made countless jars of jam without pectin. Cherries do contain a small amount of pectin in comparison to citrus fruits and apples, but if you follow the instructions you won’t need to source this elusive ingredient.
Jams without added pectin do need to be cooked for longer on the stovetop to reach the jelling point. But the end result is just as delicious as if you had added pectin. This easy jam recipe adds lemon juice to prevent the jam from crystalizing.
How to Know When Jam is Set
The best way to ensure that your jam is ready and set is by using the cold plate test. You perform this test by placing a spoonful of jam onto a chilled plate and placing this plate into the freezer. Check the jam after about 2 minutes to see if the jam has formed a skin. If a skin has formed the jam is ready and if not, keep cooking and reducing the jam.
When you run your finger through the center of the jam on the plate, the two halves should stay separate and not run together. This is when the jam is set.
How to Sterilize Jam Jars
My preferred way to sterilize jam jars is to wash them in hot water with dishwashing soap and allow them to air dry. I then preheat my oven to 200C and place the glass jars in the oven for 15 minutes, then remove the hot jars from the oven and allow them to cool. For the jar lids of the jam jars, place them in a pot of boiling water and allow them to boil for 15 minutes, remove them from the water, and then air dry.
Once your jars are sterilized and cooled, fill and seal with your slightly cooled jam. Between the rim of the jar and the jar lid, I place a small square of baking paper that I have dipped in brandy. The alcohol ensures that nothing unwanted starts growing!
Variations
This delicious cherry jam recipe is the perfect recipe to try when the cherry season is at its peak! If you can’t find fresh or frozen cherries then you can make this recipe with berries, like blackberries, raspberries, or blueberries. You may choose to switch up the spices depending on what you pick.
I like leaving this jam a little chunky so it tastes like a cherry preserve rather than a smooth jam. However, if you prefer a smooth jam you can use an immersion blender to blend it until smooth.
If you have all this jam and aren’t sure what to do with it, see this Cherry Cupcake recipe for some inspiration! And if you are in the mood for cookies use this recipe to fill these Heart Jam Cookies.
Equipment
You don’t need any fancy equipment to make this recipe, just a large pot and a wooden spoon.
You will need a cherry pitter, a small plate, and about 4x 400ml glass jars that will need to be sterilized before filling them with jam. For storage, you will also need small pieces of baking paper.
Storage
After I have made the jam and stored it in sterilized jam jars, I then place all of the filled jars in the fridge, keeping them and enjoying them over the next three months. If you don’t follow this recipe and decide to use less sugar please note that this will affect the shelf life of your jam.
Top Tips
Below are my top tips for making the perfect homemade jams.
- Do not stir your jam unnecessarily.
- Stir only with a wooden spoon to ensure that the jam is not sticking to the bottom of the pot.
- Sterilize your jars properly.
- Do not have the pot set over very high heat, overwise the sugar will turn dark and start to burn, which will result in a dark-colored jam with a very strong caramel flavor
- Remove the jam scum towards the end of the process, to not lose too much of the jam.
- Do not leave your jam unattended as things can quickly change.
- Make sure you have done the cold-plate test before deciding if your jam is set.
FAQ
Place a small saucer into the freezer until it is cold, about 10 minutes. When you think your jam is nearing the point of being ready, remove the plate from the freezer and drop a little hot jam onto the plate. Place the plate back into the freezer and leave it there for two minutes. Remove the plate and drag your finger down the middle of the jam, the two halves should stay separate and not run together. Furthermore, you should be able to see a skin over the surface of the jam, this is when the jam is set.
There are two considerations when it comes to making jams safely. The first is to ensure your jam jars are properly sterilized. The second is to ensure that you have heated the jam to the setting point, as explained above.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
I hope if you are new to jam-making that this recipe has given you the confidence to try it out! Because, nothing hits like making a cup of coffee, toasting some good bread, and then spreading it with a fruit jam that YOU made!
If you give this easy cherry jam recipe a go, please leave a star rating and comment below – I love hearing about your kitchen stories! I want to hear all about your first time making jam!
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Happy Baking
With Love,
Kitty
📖 Recipe
Cherry Jam
Equipment
- 4x 250ml glass jars
- baking paper
Ingredients
Spiced Cherry Jam
- 1 kg cherries pitted and halved
- 900 grams sugar white granulated
- 1 cinnamon stick
- 4 cloves
- 1 star anise
- ½ orange rind only
- ½ lemon rind only
- 2 lemons juiced
Instructions
Cherry Jam
- Halve and pit the cherries. You will need about 1kg of fresh cherries to make 900 grams.
- Place the pitted cherries, sugar, rinds, lemon juice, and spices into a medium-sized pot set over medium heat. Allow the sugar to melt and the cherries to release their juice.
- Allow the mixture to come to a boil without stirring. Do not increase the temperature of the stove. Once the jam is at a rolling boil, use a wooden spoon to ensure the jam is not catching at the bottom of the pot.
- Use the wooden spoon to remove any jam scum from the surface of the jam and discard it.
- Allow the jam to thicken and use the wooden spoon to break up bigger pieces of cherries if you prefer the cherry jam to be less chunky.
- Once the jam starts to thicken, use the cold plate test to decide if the jam has cooked for long enough. If the jam is still too runny, continue cooking and perform the test again. Continue in this way until it is ready.
- Once the jam is at the right consistency, remove it from the heat. Allow to cool slightly and then fill the sterilized jam jars. Allow the jam to cool completely to room temperature.
- Cut a square of baking paper and dip one side of the paper into a little brandy. Place this side over the opening of the jam jar facing towards to jam. Add the lid onto the jar and seal tightly.
Julia says
Such an easy recipe to follow! Thank you!