Homemade Cherry Jam – No Pectin Needed Recipe
Introduction
Capture the sweetness of summer with this simple Homemade Cherry Jam made without pectin. Using just three ingredients, this rustic jam highlights the natural flavor of cherries and is perfect for spreading on toast or adding to desserts.
Ingredients
- 4 cups fresh cherries, pitted and halved
- 1 ½ cups granulated sugar
- 2 tablespoons fresh lemon juice
- Optional: ½ teaspoon almond extract for a subtle nutty undertone
Instructions
- Step 1: Wash, pit, and halve the cherries. Leave them chunky for a rustic texture or pulse briefly in a food processor for smoother jam.
- Step 2: Place cherries, sugar, and lemon juice in a heavy-bottomed saucepan. Stir and let sit for 10–15 minutes to draw out the juices.
- Step 3: Bring the mixture to a simmer over medium heat. Reduce heat to medium-low once bubbling. Stir often and skim off any foam.
- Step 4: Cook for 30–40 minutes until thickened and darkened, coating the back of a spoon with a clear trail when stirred.
- Step 5: Test doneness by dropping a spoonful on a chilled plate. After 30 seconds, if it wrinkles when pushed, it’s ready. If too runny, cook longer and test again.
- Step 6: Remove from heat, cool slightly, then spoon into clean jars. Let come to room temperature before covering and refrigerating.
Tips & Variations
- Use a cherry pitter for quick, mess-free prep.
- Add vanilla bean paste or orange zest for extra flavor.
- Mix in chopped strawberries or blueberries for a fruity twist.
- For chunkier jam, keep cherries halved; for smoother jam, mash or blend slightly before cooking.
Storage
Store jam in the refrigerator for up to 3 weeks, or freeze in freezer-safe containers for up to 6 months. For long-term shelf stability, use proper water bath canning methods following sterilization guidelines. Reheat gently if desired before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cherries?
Yes, thaw and drain frozen cherries before using. They contain more water, so cooking time may be longer to reach the right thickness.
Why no pectin?
Cherries naturally contain enough pectin, especially when combined with lemon juice and sugar, to achieve a good set without adding commercial pectin.
Print
Homemade Cherry Jam – No Pectin Needed Recipe
- Total Time: 55 minutes
- Yield: About 2 cups (16 ounces) of cherry jam 1x
- Diet: Vegetarian
Description
Capture the vibrant, natural sweetness of summer with this easy Homemade Cherry Jam recipe that requires no pectin. Made with just fresh cherries, sugar, and lemon juice, this rustic, thickened jam is perfect for spreading on toast, mixing into yogurt, or gifting. The recipe highlights the cherries’ natural flavor and relies on slow stovetop cooking to create a deliciously rich jam that stores well in the fridge or freezer.
Ingredients
Jam Ingredients
- 4 cups fresh cherries, pitted and halved
- 1 ½ cups granulated sugar
- 2 tablespoons fresh lemon juice
- Optional: ½ teaspoon almond extract for a subtle nutty undertone
Instructions
- Prep the Cherries: Wash, pit, and halve the fresh cherries. For a rustic, chunky jam maintain the cherries as is, or pulse them briefly in a food processor for a smoother texture. Using a cherry pitter can speed up this process and reduce mess.
- Combine Ingredients: Place the cherries, granulated sugar, and fresh lemon juice into a heavy-bottomed saucepan. Stir thoroughly and let the mixture sit for 10 to 15 minutes to draw out the cherries’ natural juices.
- Cook the Jam: Set the saucepan over medium heat and bring the mixture to a simmer. Once bubbling, reduce the heat to medium-low and continue to cook. Stir frequently and skim off any foam that forms on the surface. Continue cooking for 30 to 40 minutes, or until the jam thickens, darkens in color, coats the spoon, and leaves a clear trail when stirred.
- Test for Doneness: Place a small plate in the freezer for several minutes. Drop a small spoonful of the jam onto the cold plate and let it sit for 30 seconds. Push the edge of the jam with your finger—if it wrinkles slightly, the jam is ready. If it is still too runny, return it to the heat and continue simmering, testing every 5 minutes.
- Cool and Jar: Remove the saucepan from heat and allow the jam to cool slightly. Spoon the jam into clean jars and let them cool to room temperature. Cover jars and refrigerate. For longer storage, jam can also be water bath canned properly or frozen.
Notes
- This jam keeps up to 3 weeks refrigerated or up to 6 months frozen.
- Use frozen cherries if fresh are unavailable; thaw and drain excess water before using, noting cooking time may increase.
- No commercial pectin is needed since cherries naturally contain enough pectin enhanced by lemon juice.
- For chunkier jam, keep cherries whole; for smoother jam, mash or blend them before cooking.
- Optional flavor variations include vanilla bean paste, almond extract, orange zest, or adding other mixed fruits like strawberries or blueberries.
- Jam can be safely water bath canned due to its acidity if proper sterilization and sealing procedures are followed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Keywords: cherry jam, homemade jam, no pectin jam, easy cherry jam, stovetop jam, fruit preserve, summer jam, beginner jam recipe
