Homemade Cherry Jam

My mom’s homemade cherry jam is one of the best jam recipes I have ever tried. Make this recipe in the summer, when cherries are in their peak season and bursting with juiciness. Here, the jam is cooked in 5 minute intervals, which helps preserve the cherry’s whole shape and yields a super juicy, fresh jam.

The process is incredibly easy; it just requires a bit of patience. Fresh cherries are first prepped by removing the stems, washing them, and pitting them. (One of my favorite Amazon items, the OXO Cherry Pitter, makes quick work of this task.) Then the cherries are simply boiled with sugar and lemon juice until a thick, spreadable jam forms.

You can easily double or quadruple this recipe if you want to make a bulk batch of jam. Properly preserved, using sterilized jars and following canning instructions, this jam can last for years. We love this jam spread on top of buttered toast, slathered on fresh bread, drizzled on top of yogurt or ice cream, and my absolute favorite way; in our homemade crepes.

Mom’s Cherry Jam

The Modern NonnaThe Modern Nonna
We love this jam spread on top of buttered toast, slathered on fresh bread, drizzled on top of yogurt or ice cream, and my absolute favorite way; in our homemade crepes.
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Servings 3 250ml jars

Equipment

  • Three 250-ml sterilized widemouth jars

Ingredients

  • 900 grams fresh cherries (approximately 6 cups)
  • 500 grams sugar (2 cups)
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Remove the stems from the cherries and wash the cherries. Use a cherry pitter or remove the pits yourself. Add the pitted cherries to a large pot, along with the sugar and lemon juice. Bring to a boil and stir the whole time over medium-high for 5 minutes.
  • Remove the pot from the heat and let the mixture cool completely. Once cooled, repeat this same step again (bring the mixture to a boil over medium-high heat, stirring continually, for 5 minutes) and then cool the mixture again.
  • Once the cherries are cooled for the second time, add the pot back on the stove and bring them to a boil again as you stir for the last time for another 5 minutes.
  • Cooking time for this jam is 15 minutes total (5, 5, and 5 min as you cool the pot the first two times fully in between). The reason we separate the cooking time in 3 parts is to keep the cherries intact and whole.
  • Now that you boiled the cherries for the third time on the stove, you can skim some of the foam and fill your sterilized jars to the top, leaving 1/4 inch room.
  • Wipe the rims of the jars clean with a damp paper towel, put the lids on tightly, and flip the jars upside down. Cover and rest overnight. The next day, store the jars and enjoy whenever. Once a jar is open, it must be stored in the fridge. Please see the recipe notes below for important food safety instructions for canned jam.

Notes

Most jam recipes typically call for more sugar than what I use in my recipe, but feel free to adjust. This is the perfect amount of sweetness and sourness for me. 
One of my favorite Amazon items, the OXO Cherry Pitter, makes quick work of this task. You can find the American product link here.
Before adding the jam, it’s important to sterilize the jars. Line the bottom of a pot large enough to hold the jars with a rack, paper towels, or a linen towel. This prevents the jars from falling to the bottom of the pot. Fill the pot with boiling water, gently add the empty jars, and let boil for 5 minutes. 
If you don’t want to go through the work of properly canning and preserving the jam, you can store the jam in a tightly sealed jar in the fridge for a few weeks. Properly canned jam will last months in a cool, dark spot. 
For instructions and tips on how to properly can/preserve the jam, please read this helpful resource: https://www.thekitchn.com/water-bath-canning-beginners-22936602
Tried this recipe?Mention @themodernnonna or tag #themodernnonna!
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