Cherry Jam

Cherry Jam

This year we ran out of jam and preserve supplies so I started to fill the closet with our favourite jams. Cherry jam can be the star if you follow closely the recipe. I can say that the version below is my own invention, designed - by and for my tastes - to have a perfect jam consistency, with whole fruit, fine aroma and beautiful color.

The method of boiling for 10 minutes 3 days in a row is my favorite and I use it mostly for jams where I want the fruit to be whole and candied. It is a passive and easy way to macerate/candy the fruit and you just have to organize your work correctly.

My intuition was right, I came up with a wonderful cherry jam, with all the qualities I mentioned above. I don't usually make many jars, 4-5 of each assortment, enough to satisfy a craving.


Pitted cherries
1 kg
500 g
1 piece

Step by step

Step 1

In order to have 1kg of pitted cherries, I recommend buying/using 2kg - with everything you eat along the way and taking away the pits' weight, you will have exactly the amount you need.

Cherry Jam - Step 1
Step 2

Add the sugar to the cleaned cherries and squeeze the juice from 1 lemon.

Cherry Jam - Step 2
Step 3

Mix well with a spoon and leave 3-4 hours at room temperature or overnight in the refrigerator.

Do not forget to cover the bowl with foil or lid.

Cherry Jam - Step 3
Step 4

After this time the cherries will release syrup/water, mix once more with a spoon.

Cherry Jam - Step 4
Step 5

Then transfer to a saucepan, place over medium heat and simmer for 5-10 minutes.

Cherry Jam - Step 5
Step 6

Now turn off the heat and leave the pot uncovered for 24 hours on the kitchen table.

You can cover it with a thin towel or gauze, but not with a lid.

Cherry Jam - Step 6
Step 7

On the 2nd day, place it over heat, boil for another 5-10 minutes, and leave it on the table again for 24 hours.

Cherry Jam - Step 7
Step 8

On the 3rd day, boil it again for 10 minutes and after that pour into jars.

Cherry Jam - Step 8
Step 9

So, fill the washed and well-dried jars with jam.

Cherry Jam - Step 9
Step 10

Screw the lids on as tightly as possible and arrange them upside down on the kitchen table.

Leave them sit like this until they cool completely.

Cherry Jam - Step 10
Step 11

If you keep the jam in the fridge before serving, it will get a bit thicker.

I highly recommend this recipe to busy housewives, you can easily organize everything in these 3 days - fruits, jars, etc.


Cherry Jam - Step 11
Quantity: 1500 g
Difficulty: intermediate
Ready in: 240 min
Publish date:
Collections: Canning

Receive new recipes on email


No comments yet. Be the first to post one!