If you're a fan of sweet and tangy flavors, this cherry jam recipe is just for you! Whether you're a beginner in the kitchen or a seasoned jam maker, you'll have a delicious batch of cherry jam in no time.
Jump to:
- What makes this cherry jam recipe irresistible
- What you'll need: ingredients
- Step-by-step guide: instructions
- Watch and learn: recipe video
- Essential equipment for this recipe
- Frequently asked questions (FAQ's)
- Pro tips for the perfect jam
- How to store leftovers
- More recipes you'll love
- Perfect pairings: what to serve with
- Cherry Jam Recipe
What makes this cherry jam recipe irresistible
Is anything more special than homemade jam? This recipe is so amazing! The cherry flavor is bright, sweet and tangy! My Dad said it's one of the best jams I've made so far!
Whether you're enjoying a spoonful on your toast in the morning, or swirled through yogurt, this is a treat! Our whole family gave this recipe five stars!
What you'll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Fresh or frozen whole pitted cherries-a 48-ounce bag of frozen cherries will give you the amount you need.
- pure cane sugar
- orange zest and orange juice
- brandy (optional)
- low-sugar Sure Jell
- butter (optional)
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Thaw the frozen cherries.
- Add them to a blender. Process the cherries until smooth or to your desired consistency.
- Measure exactly six cups of fruit and place it in a large heavy bottom stock pot. Add the zest and fresh orange juice to the pot.
- Mix ¼ cup sugar with the pectin. Add the pectin mixture to the pot. Mix to combine.
- Place the pan over high heat. Stir constantly using a wooden spoon.
- Bring the mixture to a full rolling boil (see example below). If the mixture begins to foam, add a teaspoon of butter (optional).
- Next add the remaining four cups of sugar. Return the jam to a full rolling boil. Set a timer and boil exactly one minute. After one minute, remove from heat.
- Once you remove it from the heat, immediately add the brandy. It will hiss and bubble. Stir it in until the bubbling stops.
- Immediately ladle the jam into clean, sterilized canning jars. Clean off the top of the jars before adding the lids and screwing on the rings. Process in a hot water bath for 10 minutes.
- Remove from the water and allow to sit at room temperature until cooled.
Watch and learn: recipe video
Essential equipment for this recipe
- heavy bottom pan
- wooden spoon
- measuring cups and spoons
- blender or immersion blender
- 8 half pint canning jars with lids and rings
- lastly be sure you have good hot pan holders.
Don't forget to check out my Amazon storefront for some of my favorite canning products!
Frequently asked questions (FAQ's)
Buy a 48-ounce bag of frozen cherries.
Foaming is caused from boiling the jam. It's the bubbling from the heat.
Actually you don't need to skim the foam. It won't affect the taste at all. It's just not as pretty.
Yes, when you add the brandy to the jam, the alcohol will burn off.
Yes, you can skip adding the brandy. It will not change the texture of the jam.
Pro tips for the perfect jam
If you don't have enough fruit, add water or even apple juice to make sure the total amount of measured fruit is six cups.
- Do not leave boiling jam unattended on the stovetop. It could easily boil over or scorch.
- Don't change the amount of sugar the recipe calls for. The jam may not set up or could spoil.
- This is gorgeous and smells so amazing! Whatever you do, resist the urge to stick you finger in to taste it. It's basically boiling sugar and will burn you in an instant!
There are a lot of do's and don'ts when it comes to canning. But don't get overwhelmed. It's easy, just follow the instructions. You got this!!
How to store leftovers
Refrigerate any jars that did not seal. Sealed jars can be placed in the pantry or a dark, cool place for up to six months.
More recipes you'll love
There are so many great gourmet jam recipes on the blog! The classic is the Strawberry Jam Recipe. Add a shot of tequila, and it tastes just like a Strawberry Margarita! Orange Jelly is a burst of sunshine in every bite!
The Pepper Jam Recipe is sweet with just a hint of spice. Great on a sandwich and amazing over softened cream cheese.
Learning how to make homemade jam and jelly isn't hard. You just need to learn the tips and it will turn out perfect every time!
Perfect pairings: what to serve with
Did you know you can use homemade jam to make salad dressing. It's one of my favorite flavor hacks!
Serve the Cherries Jubilee Cherry Jam with saltine crackers-this jam is sweet, and that touch of salt from the crackers is perfect! Of course, every jam is wonderful when you make a PB&J sandwich!
I hope you found this jam easy to make. It's not as complicated as it seems as long as you follow these easy step-by-step instructions. Leave a comment below. I'd love to hear what you think about this recipe!
Cherry Jam Recipe
Equipment
- 1 heavy bottom pan
- 1 wooden spoon
- 1 Measuring cups and spoons
- blender or immersion blender
- 8 half pint canning jars with lids and rings
Ingredients
- 6 cups whole pitted cherries frozen or fresh
- 4 ¼ cups sugar
- 1 tablespoon orange zest
- ¼ cup fresh orange juice
- ¼ cup brandy
- 1 box low-sugar Sure Jell
- 1 teaspoon butter optional
Instructions
- Hopefully you bought a bag of pitted cherries. If so it's easy! Simply thaw the cherries in the refrigerator overnight. Place a bowl under the bag in case it leaks. If you didn't, then get busy pitting those cherries!
- Add the cherries to a blender or use a submersion blender. Process the cherries until smooth or to your desired consistency.
- Measure exactly six cups of cherries and place it in a large heavy bottom stock pot. Add the zest and fresh orange juice to the pot with the cherries.
- Measure ¼ cup sugar in a small bowl. Mix the pectin together with the sugar. Add the pectin mixture to the cherries in the pan.Place the pan over high heat. Stir constantly using a wooden spoon. Do not leave the stove, stir constantly. The jam mixture will scorch if left unattended.
- Bring the mixture to a full rolling boil. If the mixture begins to foam, add a teaspoon of butter (optional). This will help reduce the foaming.
- Next add the remaining four cups of sugar. Return the jam to a full rolling boil. Set a timer and boil exactly one minute. After one minute, remove from heat.
- Once you remove it from the heat, immediately add the brandy. It will hiss and bubble. Stir it in until the bubbling stops.
- Immediately ladle the jam into clean, sterilized jars. Clean off the rims of the jars after filling. Add the lid and screw on the rings. Process in a hot water bath for 10 minutes.
- Remove from the water and allow to sit at room temperature until completely cooled and sealed.This fills 8 half-pint jars. S
- tore sealed jars in your pantry. Opened jars or jars that did not seal should be stored in the refrigerator.
Bill O'Malley says
Just wondering which type of Cherries is best to use for this recipe "Sweet Cherries or Sour Cherries?. If using sweet should the recipe be altered at all.
Have made a few of your jam recipes and all are a Big Hit.
Thanks Bill
Debra Clark says
Thanks for trying the jam recipes Bill - glad your'e enjoying them!! I have used frozen sweet cherries when I make this recipe. (Mostly because I'm lazy and don't want to pit the cherries myself, LOL!) So you're good using sweet cherries! Enjoy, this is an excellent recipe!
Bill O'Malley says
Greetings, Finished my first couple batches of the Cherry jam and it's really good, the only thing I may change for my final batch is cutting back a little on the Orange zest and juice (for my taste buds).
One last question (which may sound a little funny) as I was pitting the cherries it appears there's a fair amount of cherry (little plugs) that come out with the pits, can they be cooked down then separate the pits out??. Just trying to utilize every little bit after pitting them. I bought a seven place pitter and pitted 37# of cherries so there's a lot here to work with, there's a few future pies and crisp going in the freezer.
Thanks for a Great Recipe to follow.
Bill O'Malley
Debra Clark says
Wow, just WOW, you're a rock star!! Yes, those little cherry "plugs" or flesh bits that pop out with the pits can definitely be used! Since they’re mostly cherry fruit, they can be cooked down. Here’s how to do it: First, simmer them down: Toss those cherry bits and plugs into a saucepan with a splash of water—just enough to prevent sticking—and simmer gently for 10–15 minutes until softened. Next, strain out the pits: Once it’s cooked down, pour the mixture through a fine mesh strainer or sieve to separate the pits from the pulp. You can also press the mixture through with a spoon or spatula to get every last bit of juice and pulp. What you’ll have is a small batch of rich cherry purée or juice—perfect for syrup, a sauce for pork or duck (YUM!!!), or even stirring into lemonade or cocktails. Waste not, want not!
Tiffany Bradley says
Ok, this is a follow up on the jam that I made last night. I tasted it today and it taste more like orange jam. Do t get me wrong, it’s very flavorful and the consistency is just right. Next time I’ll cut back on the orange juice. This is a great recipe!!!! Thanks for sharing.
Debra Clark says
Fair enough, everyone's tastes buds are a little different. Thanks, Tiffany, I appreciate the feedback!! Enjoy that yummy jam and I appreciate your support of the blog!
Tiffany says
As far as I can tell, this jam is delicious. I tasted the leftovers in the pot and the flavor was amazing. Now, I have to say this, believe it when they say don’t turn your back on it. I turned for a couple of seconds to look at my phone and my pot boiled over. Please keep an eye on the pot and stir, stir, stir!!!
Debra Clark says
Yep, that's what happens. I swear you think it's only a second and then it happens. Thanks for sharing Tiffany and enjoy that jam!