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Easy Homemade Fresh Cherry Jam Without Pectin

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A simple and quick recipe for fresh cherry jam made without pectin, using natural fruit sugars and lemon juice to achieve a perfect set and vibrant flavor.

Ingredients

Scale
  • 4 cups (600g) fresh cherries, pitted
  • 1 to 1¼ cups (200-250g) granulated sugar
  • 2 tablespoons (30ml) fresh lemon juice
  • ¼ cup (60ml) water
  • Optional: 1 teaspoon vanilla extract
  • Optional: 1 cinnamon stick

Instructions

  1. Wash cherries thoroughly. Pit and halve them, removing any stems or bruised spots (about 10 minutes).
  2. In a large saucepan, combine cherries, sugar, lemon juice, and water. Stir gently and let sit for 10 minutes to draw out juice.
  3. Place saucepan over medium heat and bring to a gentle boil. Reduce heat to low-medium and simmer, stirring often, for 30-40 minutes until fruit breaks down and mixture thickens.
  4. Test jam consistency by placing a spoonful on a chilled plate; if it wrinkles and doesn’t run quickly, it’s ready. If still liquidy, continue simmering and test every 5 minutes.
  5. Optional: Add vanilla extract or cinnamon stick 10 minutes before finishing. Remove cinnamon stick before jarring.
  6. Ladle hot jam into sterilized jars, leaving ¼ inch (0.5 cm) headspace. Wipe rims clean, seal with lids, and cool to room temperature before refrigerating.

Notes

Stir frequently during simmering to prevent burning. Test jam set early around 25 minutes to avoid overcooking. Foam may form on top; skim off for clearer jam. Jam thickens further after cooling and refrigeration. Use fresh, ripe but firm cherries for best results. Frozen cherries can be used if thawed and drained well. Sterilize jars before use to extend shelf life.

Nutrition

Keywords: cherry jam, homemade jam, jam without pectin, fresh cherry jam, easy jam recipe, fruit preserves, no pectin jam

Find it online: https://ariaappetite.com/easy-homemade-fresh-cherry-jam-without-pectin-recipe-for-perfect-spread/