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.
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.
Pectin Free Cherry Jam
Pectin Free Cherry Ingredients
- cherries, washed, pitted, stems removed
- sugar
- water
- lemon
- Salt, dash, optional
Cherry Jam 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.
Why do you use salt in jam?
Using salt in jam is completely optional. I use just a pinch. Barely a 1/4 teaspoon. But salt will help pull the juice from the fruit and will also compliment the sugar in the jam.
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.
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.
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.
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Printable Cherry Jam Recipe:
Pectin Free Cherry Jam
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.
Ingredients
- 1 pound cherries, washed, pitted, stems removed
- 1 cup sugar
- 1/2 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.
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.
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Nutrition Information:
Yield:
24Serving Size:
1 ounceAmount Per Serving:Calories: 45 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 7mg Carbohydrates: 12g Fiber: 1g Sugar: 11g Protein: 0g
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Canning Supply List
All the supplies that you will need for water bath canning.
Glass Mason Jar with Lid and Band, Wide Mouth, 32 Ounce, (12Count)
Ball Regular Mouth Pint 16-oz Mason Jar with Lids and Bands (Pack of 24)
(2 Packs) Ball Mason Wide Mouth Half Pint Jars - 8oz - 4 Jars Per Box - Total 8 Jars
Molly Kumar says
Wow, the jam looks so fresh and delicious. I just bought 5lbs of cherry and I’m going to try your recipe soon.
Helen says
My toddler would eat this by the spoonful. Wait, so would I!
Gorgeous recipe!
Sarah says
Ha ha!! I totally understand and would do the same! (um… have done the same)
Sarah says
YES!!! Cherry jam is one of my favorite ways of using up fresh cherries. 5 pounds will get you far. Enjoy!