Easy Homemade Sweet Cherry Jam

Method7 steps

1. 1

   Step 1: Wash the cherries, remove the stems, and pit them. Place them in a large pot.

   Uses 2 kg sweet cherries

2. 2

   Step 2: Slice open the vanilla pod (1) and scrape the seeds into the cherries. Add the empty pod to the pot as well.

   Uses 1 vanilla pod · washed, stemmed and pitted sweet cherries

3. 3

   Step 3: Mix in the 2:1 gelling sugar and an optional splash of lemon juice to taste. This version uses gelling sugar; follow its product directions for setting.

   Uses 950 g gelling sugar (2:1) · optional splash of lemon juice · cherries with scraped vanilla seeds and empty vanilla pod

4. 4

   Step 4: Let the mixture sit for 2 hours to allow the sugar to dissolve and the juice to release from the cherries.

   Macerate cherries with gelling sugar · 120 minUses cherries mixed with gelling sugar and optional lemon juice

5. 5

   Step 5: For a smoother jam, lift out the vanilla pod, puree the fruit as much as desired and return the pod to the pot. For chunky jam, leave the fruit whole. Bring to a rolling boil over high heat and cook for 4-5 minutes, stirring constantly.

   Uses sugared cherries after 2 hours maceration

   
6. 6

   Step 6: Perform a consistency test: Place a bit of cherry jam on a cold plate. If it sets immediately, forming a fine skin, it's done. If not, let it cook a minute longer and repeat testing.

   Uses cherry jam boiled 4-5 minutes

7. 7

   Step 7: Remove the vanilla pod and pour the hot jam into clean heatproof jars. Close the jars, allow to cool and refrigerate. This method makes refrigerated jam; for pantry storage, use a tested canning recipe and its complete processing directions for the chosen pectin product.

   Uses cherry jam that passes the cold-plate gel test