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Cherry Jam Recipe For Sticky Red Goodness

Quick answerInternational cuisine.
By Jaron Kimhi··👁 250 views
cherry jam

Or a How-To Tutorial for Jams in General

So yes, I'll give the cherry jam recipe at the end, but first I'd like to go over how to make jams in general and how to sterilize your jars. This is very important if you're making a big batch and want to store it or give it to friends and family. If you already know how to make jams, feel free to jump to the end and read the recipe. For everyone else, I highly recommend reading this first. So How To Make A Jam? Short Version:
  1. Sterilize the jars
  2. Mash & cook jam ingredients
  3. Pour into the jars
  4. Sterilize again
That's it. Pretty simple. But here I'm going to explain how to sterilize the jars, because this will determine whether your jam lasts two weeks or One Year outside the fridge... In more words...

Sterilizing the Jars:

heating-water Heating water in a big pot. adding-jars Adding jars to the pot. Let them sit in the boiling water until you use them. For convenience, I usually prefer to use a different pot for the lids. pulling-the-jars When the jam is ready to be poured, pull the jars from the boiling water. Don't forget the glass is very hot, so do it with care! pourring-jam Pour the jam and fill the jars, leaving about 1/2 inch free. wiping-the-jar With a wet paper towel, wipe the top of the jars. This step is very important if you intend to store the jam for several months. It'll prevent bacteria from growing. closing-the-jar Closing the jars. sterilizing-the-jars Sterilizing the jars. Again. Yes, that's also a very important step — it'll ensure your jam lives a long and happy life! pulling-the-jars After a few minutes, pull the jars from the water. Remember, they're very hot!! jars-resting Let them rest on a kitchen towel until they get to room temperature. I (and most people I know) use Ball Mason Jars. If you do, wait for the "click" — then you know the jar is really sealed!

Method

  1. 1

    Mashing the Cherries· 5 Minutes

    In a food processor, put your chosen fruit and mash it. Pour everything to a big pot. Note: you can use frozen fruits just make sure they're in room temperature before using them.

    cherry-jam-ingredientsin-food-processormashing-the-cherriesmashed-cherriescherries-in-pot
  2. 2

    Cooking the Jam· 10-15 Minutes

    1. On Medium heat cook the mashed fruits. After 5 minutes add the sugar and mix well. 2. Continue stirring occasionally and bring to a boil. 3. Optional step: When it boils add the butter and bring to a second boil. It will give the jam a more nutty flavor and also a more clear look. 4. Add the pectin (or gelatin). The color will immediately change to dark red. Stir for a minute and remove from the heat. The jam is now ready to be poured!

    Step 2Step 2Step 2Step 2Step 2Step 2Step 2Step 2Step 2
  3. 3

    Filling The Jars· 1 Minute

    Actually this is pretty self-explanatory.... Just be careful not to burn yourself because the Jam, jars and pot are very very hot! Also, don't forget to read above how to sterilize the jars because you still need to put them back in boiling water.

    Step 3Step 3Step 3
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
ClassVegetarianVeganJams, Pickles and Spreads
Cuisines
International
Features
Gluten FreeVegan

Questions & answers

Can I use frozen cherries instead of fresh?
Absolutely — just make sure they're fully thawed and at room temperature before you toss them in the food processor.
What does the butter actually do, and do I really need it?
It's totally optional, but it gives the jam a nuttier flavor and makes it look clearer. Skip it if you want a more straightforward cherry jam.
Can I use gelatin instead of liquid fruit pectin?
Yes, the recipe says you can swap in gelatin — just add it at the same step where you'd add the pectin.
How do I know when to add the pectin?
Add it right after the second boil (or first boil if you skipped the butter step) — you'll know it's working because the jam immediately turns dark red.
Why do I need to sterilize the jars, and when does that happen?
Sterilizing kills bacteria so your jam stays safe — make sure you do it before filling, then put the sealed jars back in boiling water as the recipe instructs.