Easy Cherry Jam

How to Make Traditional Cherry Jam

This really is the easiest, most basic recipe you’ll find anywhere. You don’t need any special equipment or ingredients, just a pan, some sugar, and fresh cherries. The key to success is to cook the jam slowly so that it reduces and thickens properly. Follow these simple steps and you’ll be rewarded with delicious cherry jam that will last for months.


Delicious super easy homemade Cherry Jam. This simple, soft set Cherry Jam is made with just 3 ingredients and there’s no need to add pectin.

6 lb. Morello cherries
1 pint red currant juice
6 lb. sugar

How to make cherry jam: Stone the cherries over the preserving pan, so that no juice will be wasted. Add the red currant juice, bring to the boil, and boil for half an hour. Make the sugar hot by placing it on a dish in the oven and add it to the boiling fruit; dissolve, bring again to boiling point, boil for 20 minutes. Test for setting. Put into small hot jars and cover at once.
In order to secure the greatest amount of juice from the red currants, wash the fruit, shake clear of water, do not stalk. Put them in a jar and stand in a moderate oven or in a saucepan of hot water until all the juice is drawn out. Strain through a fine sieve. You will need 2 lb. red currants to make a pint of juice. You can use frozen cherries but fresh is always best!

Cherry Jam Variations worth trying – including Cherry Cheese!


5 lb. morello cherries
5 lb. sugar
1 1/2 lb. red currants

This is slightly firmer than is usual with cherry jam, and is a lovely colour and flavour.

Cook the red currants in 1/4 pint of water for 20 to 30 minutes.
Strain through a double thickness of muslin. Stone the cherries over basin so as to secure all the juice, which should be mixed with the red currant juice in the preserving pan. Add the stoned cherries and cook until quite soft. Add sugar, and dissolve; then boil briskly for 10 minutes. Test; if ready, pot up and cover securely.


Cooking cherries (stoned)

Cherry Cheese is a traditional fudge like consistency for fruit preserving, it makes a wonderful condiment to meat dishes.

Stone the cherries over the preserving pan so that no juice may be wasted, then cook carefully until quite soft. Press through a sieve and weigh the pulp; return it to pan and boil quickly to a dry paste. Beat into it 1 1/2 teacupfuls of sugar to every pound of fruit. As soon as the sugar is dissolved, place pan again on the stove, and stir continuously until it is again a dry paste (smooth, and without stickiness). Press down into small hot jars, and cover immediately.


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