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Pectin Free Cherry Jam

July 3, 2018 by Sarah

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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 with 3 jars of jam behind it. White plate and white background.

Pectin Free Cherry Jam

Bing cherries bright red with single green cherry leaf for accent.

Pectin Free Cherry Ingredients

  • 1 pound cherries, washed, pitted, stems removed
  • 1 cup sugar
  • 1/2 cup water
  • Rind of 1 lemon
  • Salt, dash, optional


Cherry Jam Instructions

  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.

Pectin Free Cherry Jam in canning jar with cherry jam pooled on a plate with a silver spoon

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.

Pectin Free Cherry Jam pooled on a white saucer. up-close shot to show texture.

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.

Pectin Free Cherry Jam with 3 canning jars stacked in a triangle

How to water bath can jam

  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.

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.

 

Pin to Pinterest:

Pectin Free Cherry Jam with cherry jam as text overlay on a white background

Printable Cherry Jam Recipe:

Pectin Free Cherry Jam pooled on a white saucer. up-close shot to show texture.

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.
5 from 2 votes
Print Pin
Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
rest time: 12 hours
Total Time: 40 minutes
Servings: 3 half pint jars
Calories: 353
Author: Sarah

Ingredients

  • 1 pound cherries washed, pitted, stems removed
  • 1 cup sugar
  • 1/2 cup water
  • Rind of 1 lemon
  • Salt dash, optional
Follow Savoring The Good On PinterestFollow @SavoringTheGood or tag #STGRecipes!

Instructions

  • Wash cherries, remove pits and slice cherries in half.
    Bing cherries bright red with single green cherry leaf for accent.
  • 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.
    Pectin Free Cherry Jam with 3 jars of jam behind it. White plate and white background.

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.
Want to share when you made this recipe?Follow @SavoringTheGood & tag #STGRecipes!
Nutrition Facts
Pectin Free Cherry Jam
Amount Per Serving
Calories 353
% Daily Value*
Sodium 2mg 0%
Potassium 335mg 10%
Total Carbohydrates 90g 30%
Dietary Fiber 3g 12%
Sugars 85g
Protein 1g 2%
Vitamin A 1.9%
Vitamin C 12.8%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
https://www.savoringthegood.com/wp-content/uploads/2018/07/lumen5-video-7.mp4
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Filed Under: All Recipes, Canning, Easy Recipes Tagged With: canning

Comments

  1. Molly Kumar says

    July 10, 2018 at 9:05 pm


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

  2. Helen says

    July 11, 2018 at 2:21 am


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

    Gorgeous recipe!

  3. Sarah says

    July 11, 2018 at 8:42 am

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

  4. Sarah says

    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!

Sarah is a classically trained Pastry Chef. She loves to sip, savor and share good recipes with you. A lifelong Disneyphile, Sarah and her family love making magical memories all over the world! More on Sarah…

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