Classic cherry jam
Sweet, deeply flavored, and spreadable — the best way to bottle up peak cherry season and enjoy it all year long.
INGREDIENTS
• 2 pounds pitted cherries (fresh)
• 1.5 cups granulated sugar
• 3 tablespoons lemon juice (freshly squeezed)
• 1 teaspoons vanilla extract
• 1 teaspoons lemon zest
STEPS
1. Sterilize your jars: Place 3 clean glass jam jars and their lids in a large pot, cover with water, and bring to a boil. Boil for 10 minutes, then remove with tongs and let air-dry on a clean towel. Keep them warm until you're ready to fill — cold jars can crack when hot jam is added.
2. Pit and halve the cherries: Using your cherry pitter, remove the stones from 2 pounds pitted cherries (fresh). Halve each cherry — this helps them break down faster and gives the jam a better texture. Place them in a wide, heavy-bottomed saucepan.
3. Macerate with sugar and lemon: Add 1.5 cups granulated sugar, 3 tablespoons lemon juice (freshly squeezed), and 1 teaspoons lemon zest to the cherries and stir to combine. Let the mixture sit so the cherries begin to release their juices and the sugar starts to dissolve. This step gives you a deeper, more jammy flavor.
4. Cook the jam: Place the saucepan over medium-high heat, stirring occasionally until the sugar fully dissolves. Then bring to a rolling boil — one that doesn't settle when stirred. Stir more frequently as the jam thickens to prevent it from scorching on the bottom.
5. Test for set: To check if the jam is ready, place a small plate in the freezer for 5 minutes. Drop a teaspoon of jam onto the cold plate and push it with your finger — if it wrinkles and holds its shape, it's set. If it's still liquid, return to the boil for another 3–5 minutes and test again.
6. Add vanilla and skim: Remove from heat and stir in 1 teaspoons vanilla extract. Skim any foam off the surface with a spoon — this keeps the jam clear and glossy.
7. Jar the jam: Carefully ladle the hot jam into your sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims clean with a damp cloth, then seal tightly with the lids.
8. Process for shelf stability (optional): For long-term shelf storage, place the sealed jars back in the boiling water bath and process for 10 minutes. Remove and let cool completely on a towel — you'll hear the lids pop as they seal. Skip this step if you plan to refrigerate and use within 3 weeks.
9. Cool and store: Let the jars cool completely at room temperature before moving them. Sealed jars keep in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 3 weeks.
NOTES
**No pectin needed:** Cherries are naturally low in pectin, but the lemon juice provides enough to help the jam set — no added pectin required. A longer boil does the work.
**Wide pan = faster set:** The more surface area, the faster moisture evaporates and the jam thickens. A wide, shallow saucepan beats a tall stockpot every time.
**Cherry pitter tip:** The 2 lb of cherries goes very quickly with a good pitter. Halving after pitting takes another minute and makes a real difference to the final texture.
**Sweetness:** For a less sweet jam, reduce sugar to 1 cup — but don't go lower or it may not set as reliably.
**Variations:** Add a cinnamon stick during cooking and remove before jarring, or swap vanilla for almond extract for a cherry-bakewell flavor.