Cherry Jam (Without Pectin)

I get way too excited when fresh cherries become available in the summer! I always buy one or two bags, and make all my favorite cherry recipes (including black cherry ice cream and chocolate cherry macarons).

This cherry jam tastes absolutely amazing with fresh cherries. But it can also be made using frozen cherries, if you get a craving mid-winter.

Making homemade jam was a skill I learned in culinary school, and I haven't stopped making it since. Once you learn a few tips and tricks, you'll understand just how easy it is to make cherry jam at home. And then you can make other flavors, like blueberry jam from scratch, strawberry jam, peach jam, or cranberry jam for the holidays.

Ingredients You Need

• Cherries: You're welcome to use either fresh cherries or frozen cherries of any variety. If you prefer a chunkier jam, you can just cut the cherries in half. Always make sure they've been pitted!
• Granulated sugar: Jam needs a lot of sugar to not only taste sweet, but also to have the correct consistency.
• Water: I always add water to help jump start the boiling process and ensure the fruit doesn't burn.

Take a peek at the recipe card below for a full list of ingredients and exact measurements.

How To Make Cherry Jam (Without Pectin)

Step 1: Add the cherries, granulated sugar, and water to a medium-sized saucepan and cook until it's boiling.

Step 2: Next, turn the heat to medium and continue cooking, while stirring, until the fruit has thickened.

Step 3: To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens (like pictured), it's fully cooked. 

Step 4: Remember, the jam will continue to thicken as it cools. Once cooled, store in an airtight container or jar in the fridge.

Jessica's Expert Tips

• If you want a smooth jam, blend immediately after the jam has finished cooking with an immersion blender to break up any larger pieces of cherry. I also like to do this with things like homemade peach jam or nectarine jam.
• One trick you'll see professionals use to ensure they achieve a nice texture in their jam is to dip a pastry brush in cold water and brush the sides of the pan as the jam is cooking. This helps to prevent sugar from crystallizing on the side of the saucepan and falling back into the jam.
• If you notice any foam in the cherry jam, you're welcome to skim it off as the jam cooks. While this will ensure you have a beautiful presentation, it won't affect the taste.