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+ servings
Cherry jam in a jar.

Cherry Jam Recipe

Making a delicious batch of homemade cherry jam is easy! This is a low sugar jam recipe that is also made without pectin.
Prep Time30 mins
Cook Time25 mins
Processing Time15 mins
Total Time1 hr 10 mins
Servings: 4 half pint jars
Calories: 56kcal
Author: Amy Duska

Equipment Needed

  • Jam Pan
  • Cheesecloth

Ingredients

  • 4 lbs. cherries (8 cups chopped)
  • 3 cups granulated sugar
  • 2 tablespoons bottled lemon juice
  • 1 Granny Smith apple (skins and core)

Instructions

  • Prepare Cherries: Remove the stems from the cherries and give them a good rinse. Use a stiff straw to push through each cherry to remove the pit. Chop cherries into large pieces or place them in a blender and blend until desired consistency. Measure out 8 cups of fruit.
  • Prepare Apple: Place the skins and core of an apple onto a piece of cheesecloth and tie it into a bundle.
  • Cook: Place the cherries, apple bundle, sugar and lemon juice into a heavy saucepan. Boil the mixture, stirring constantly, until thickened. About 20-25 minutes.
  • Check for Doneness: While the jam is cooking, place a small glass plate in the freezer. When you are ready to check the jam for doneness, spoon a small amount onto the plate and put it back into the freezer for 2 minutes. Run your finger through the jam. If it stays separated it's ready. If it runs back together, it needs more cooking time.
  • How to store: Pour the jam into a container and store in the fridge for up to 4 weeks or follow the canning instructions to store in your pantry for up to 18 months.

Water Bath Canning Instructions

  • Prepare Canner and Jars: Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place a rack on the bottom of the pot. Place on stovetop and turn the burner on medium heat. Place your jars in the pot to keep them hot while you are preparing the jam.
  • Process jam: Pour the hot jam into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel to remove residue, place a lid on the jar and screw a ring on until finger-tight. Process in a boiling water canner according to the following altitudes.
    0 - 1,000 ft above sea level = 5 min
    1,001 - 6,000 ft above sea level = 10 min
    6,001 - 10,000 ft above sea level = 15 min
  • Store: Remove the rings and check the seals. If sealed properly, label the jar and store it in the pantry. If a jar doesn't seal, simply place it in the fridge and use within 4 weeks.

Nutrition

Serving: 1tablespoon | Calories: 56kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 67mg | Fiber: 1g | Sugar: 13g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg