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    Home | Recipes | Canning Recipes

    No Pectin Cherry Jam

    Published: Jul 3, 2018 · Modified: Jan 24, 2022 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    This is the easiest cherry jam recipe ever! Just 3 simple ingredients are required and the recipe is commercially produced pectin free. This cherry jam recipe can be adapted to many cherry varieties and has simple instructions.

    Pectin Free Cherry Jam with 3 jars of jam behind it. White plate and white background.

    Pectin-free cherry jam is the perfect recipe for those who are beginner canners.

    If you would like to expand your canning recipes be sure to make my easy salsa verde canning recipe and my recipe for peach jam.

    Jump to:
    • 🍒 Ingredients needed:
    • 🥣 Instructions:
    • 💧 Water bath canning instructions:
    • ❄️ Storage tips
    • 📝 Frequently asked questions, answers and tips:
    • Pectin Free Cherry Jam
    • 👩🏻‍🍳 Sarah Mock
    • Comments

    🍒 Ingredients needed:

    Bing cherries bright red with single green cherry leaf for accent.
    • cherries, washed, pitted, stems removed
    • sugar
    • water
    • lemon
    • Salt, dash, optional

    🥣 Instructions:

    Pectin Free Cherry Jam pooled on a white saucer. up-close shot to show texture.
    1. Wash cherries, remove pits and slice cherries in half.
    2. Combine the chopped cherries, sugar, water, lemon rind and salt in a sauce pan.
    3. Bring to a boil, stirring occasionally.
    4. Boil the jam for 10 minutes stirring every few minutes.
    5. Remove the lemon rind and any cherry pits that may have slipped in.

    💧 Water bath canning instructions:

    Pectin Free Cherry Jam with 3 canning jars stacked in a triangle
    1. Heat canning jars in a large canning pot to a simmer.
    2. Make jam as instructed.
    3. Fill jars by ladling hot jam into hot jars.
    4. Wipe the rim of the jar to remove any jam.
    5. Place a clean, new lid on the jar.
    6. Place a canning ring/bad and finger tighten.
    7. Using a jar lifter, place the jelly jars back into the canning pot.
    8. Bring to a boil.
    9. Boil for 10 minutes.
    10. Using a jar lifter, remove the jelly jars and rest them on kitchen towel, wooden cutting board or cooking rack with at least 2 inches of space around them for the air to circulate.
    11. 12 hours later, check to see that the lids do not flex when pressed.
    12. Wipe clean and store in a cool, dry, dark place for a year.

    ❄️ Storage tips

    This recipe for cherry jam can easily be frozen. Transfer the jam into freezer-safe containers, allow to cool completely and seal for the freezer. Use within 6 months.

    📝 Frequently asked questions, answers and tips:

    Why is there lemon rind in jam?

    Many fruits naturally have pectin in them. With genetically modified produce, often the pectin is less than would naturally occur. Lemon rind, the white part and the yellow outside, have a higher concentration of pectin than the juice. By using the rind of a lemon in jam, it will naturally thicken the jam by the pectin being extracted through boiling. An organic lemon would be a good choice for this project.

    Why do you use salt in jam?

    Using salt in jam is completely optional. I use just a pinch. Barely a ¼ teaspoon. But salt will help pull the juice from the fruit and will also complement the sugar in the jam.

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
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    Pectin Free Cherry Jam with 3 jars of jam behind it. White plate and white background.

    Pectin Free Cherry Jam

    Sarah Mock
    This is the easiest cherry jam recipe ever! Just 3 simple ingredients required and the recipe is commercially produced pectin free. This cherry jam recipe can be adapted to many cherry varieties and has simple instructions. Pectin free cherry jam is the perfect recipe for the those who are beginner canners.
    4.88 from 8 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 20 minutes mins
    Cook time for the recipeCook Time 20 minutes mins
    Cool TimeAdditional Time 12 hours hrs
    total time to prep and cook the recipe.Total Time 12 hours hrs 40 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Canning Recipes
    Cuisine American
    Makes 3 half pint jars
    Per Serving 45 kcal

    HELPFUL KITCHEN TOOLS

    Ball Preserving Starter Kit
    Canning Jar Lifter
    4 ounce ball jars
    Ball Mason 8oz Jars
    Canning Funnel
    Granite Ware Stock Pot

    Ingredients
     

    • 1 pound cherries (washed, pitted, stems removed)
    • 1 cup sugar
    • ½ cup water
    • Rind of 1 lemon
    • Salt (dash, optional)

    Instructions
     

    • Wash cherries, remove pits and slice cherries in half.
    • Combine the chopped cherries, sugar, water, lemon rind and salt in a sauce pan.
    • Bring to a boil, stirring occasionally.
    • Boil the jam for 10 minutes stirring every few minutes.
    • Remove the lemon rind and any cherry pits that may have slipped in.

    How to water bath can jam

    • Heat canning jars in a large canning pot to a simmer.
    • Make jam as instructed.
    • Fill jars by ladling hot jam into hot jars.
    • Wipe the rim of the jar to remove any jam.
    • Place a clean, new lid on the jar.
    • Place a canning ring/bad and finger tighten.
    • Using a jar lifter, place the jelly jars back into the canning pot.
    • Bring to a boil.
    • Boil for 10 minutes.
    • Using a jar lifter, remove the jelly jars and rest them on kitchen towel, wooden cutting board or cooking rack with at least 2 inches of space around them for the air to circulate.
    • 12 hours later, check to see that the lids do not flex when pressed.
    • Wipe clean and store in a cool, dry, dark place for a year.

    Video

    Notes

    Can I freeze this Cherry jam? This recipe for cherry jam can easily be frozen. Transfer the jam into freezer safe containers, allow to cool completely and seal for the freezer. Use within 6 months.

    Nutrition

    Serving: 1ounceCalories: 45kcalCarbohydrates: 12gSodium: 7mgFiber: 1gSugar: 11g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah

      July 11, 2018 at 8:43 am

      YES!!! Cherry jam is one of my favorite ways of using up fresh cherries. 5 pounds will get you far. Enjoy!

    2. Sarah

      July 11, 2018 at 8:42 am

      Ha ha!! I totally understand and would do the same! (um... have done the same)

    3. Helen

      July 11, 2018 at 2:21 am

      5 stars
      My toddler would eat this by the spoonful. Wait, so would I!

      Gorgeous recipe!

    4. Molly Kumar

      July 10, 2018 at 9:05 pm

      5 stars
      Wow, the jam looks so fresh and delicious. I just bought 5lbs of cherry and I'm going to try your recipe soon.

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    Sarah Mock

    Sarah Mock of savoringthegood.com headshot 2022

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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