This Cherry Jam recipe uses frozen sweet black cherries and no pectin to make a delicious and simple jam. And you only need 3 ingredients and 20 minutes of hands-on time to make it!
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I love to keep frozen berries on hand so I can cook and bake with them year-round! They taste so much better than an underripe, out-of-season berry in recipes like my Blueberry Compote, Lemon Raspberry Cookies, and Vegan Blueberry Cookies!
And this Cherry Jam recipe utilizes frozen cherries for a delicious and flavorful jam year-round. It only requires 3 ingredients and 20 minutes of hands-on time to make it. And best of all, you need absolutely no pectin!
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Why You'll Love This Recipe
- This recipe only requires 3 ingredients to make!
- And it is super simple, so it's great for beginners.
- This Cherry Jam is made with frozen dark cherries, so you can make it year-round.
- It is so versatile! It is delicious on toast or swirled into oatmeal, and it is great for baking.
- And most importantly, it is absolutely delicious!
Ingredients
Frozen Dark Cherries: Using frozen cherries ensures this jam tastes great no matter what time of year you make it! You can, of course, use fresh cherries. Just wash them and use a cherry pitter to remove the pits before proceeding with the recipe.
Sugar: Regular granulated sugar here.
Lemon Juice: Use fresh lemon juice! The stuff in the bottle never tastes the same.
Instructions
Step 1. Combine frozen dark cherries, sugar and lemon juice in a 2-quart pot. Stir and place the lid onto the pot.
Allow the mixture to sit at room temperature for 2 hours or place in the refrigerator overnight.
This allows the cherries time to defrost and macerate, so don't skip this step!
Step 2. Place the pot over medium heat and bring the mixture to a boil.
While the mixture is heating up, use a potato masher to break the cherries up well.
Then, once the mixture boils, reduce the heat to low.
Step 3. Simmer the jam, stirring occasionally for 15 to 20 minutes, until it reaches your desired consistency.
Step 4. To test how the jam sets, scoop a spoonful onto a small frozen plate.
This will rapidly cool the jam so you can see if it sets to your desired consistency.
Uses
- Spread it onto Vegan Dinner Rolls or Olive Oil Biscuits.
- Or use it to top Oat Flour Pancakes
- Swirl it into a bowl of oatmeal
- Spread it onto toast with Cinnamon Honey Butter
- Use it to top a scoop of ice cream
Recipe FAQs
To store, scoop the jam into an airtight container and store in the refrigerator for up to a month.
To thicken any jam, you just need to cook it longer! And to test how thick it will set up, scoop a small amount onto a cold plate to rapidly cool it.
No! Cherries are a low pectin fruit.
Expert Recipe Tips
Test the thickness of the jam on a frozen plate after 15 minutes of simmering. Whether or not you need to simmer another 5 minutes will depend on how hot your stove is and how thick you like your jam.
Be sure to pour the hot jam into a heat-safe jar. Some types of glass can shatter when exposed to sharp temperature changes!
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📖 Recipe
Cherry Jam
Equipment
- 1 2 Quart Saucepan
- 1 Potato Masher
- Measuring Cups and Spoons
Ingredients
- 1 Pound Frozen Dark Cherries
- 1 Cup Granulated Sugar
- 2 tablespoon Lemon Juice
Instructions
- In a 2-quart saucepan, combine cherries, sugar and lemon juice. Mix to combine and place a lid on the pot. Allow the mixture to sit at room temperature for 2 hour for the cherries to thaw and macerate. Or, place in the refrigerator overnight.1 Pound Frozen Dark Cherries, 1 Cup Granulated Sugar, 2 tablespoon Lemon Juice
- Place a small plate in the freezer.
- After 2 hours has passed, place the saucepan over medium-low heat. Bring the mixture to a boil. Then, reduce heat to low and simmer for 15 minutes.
- After 15 minutes, remove the plate from the freezer and scoop a spoonful of jam onto it. Allow the to cool for about 1 minute to see how it sets up. If it is your desired texture, remove the jam from heat, and if you want a thicker jam, continue simmering for 5 minutes longer, then test the jam on the plate again.
- Pour the jam into a heat safe container and place an airtight lid onto it. Store in your refrigerator for up to a month.
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