Homemade Cherry Jam
A smooth, fragrant cherry jam ready in just twenty minutes with only three simple ingredients. Fresh lemon juice brightens the fruit's natural sweetness and helps the jam set perfectly — no pectin needed. Wonderful on toast, as a tart glaze, or spooned over vanilla ice cream.
🛒 Ingredients
1 servings
- 400 g (14 oz) fresh cherries, pitted
- 5 tablespoons granulated sugar
- Juice of 1 lemon
- 1 pinch of vanilla powder (optional)
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Directions
- 1
Wash the cherries well, remove stems and pits, then cut them in half.
- 2
Place the cherries in a heavy-bottomed saucepan with the sugar, stir to combine, and let macerate for 10 minutes until the juices start to release.
- 3
Cook over low heat, stirring regularly, until the cherries are fully softened.
- 4
Remove from heat and lightly crush the fruit with a potato masher to keep a rustic, chunky texture.
- 5
Add the lemon juice and vanilla if using, return to medium heat, and stir constantly until the jam thickens and coats the back of a spoon.
- 6
Pour into a sterilized jar, seal tightly, and cool at room temperature before refrigerating.
💡 Chef's Tip
To test the set, drop a small amount onto a cold plate — if it wrinkles when pushed, the jam is ready. Keeps up to 3 weeks in the refrigerator. Also makes a great topping for Italian crostata.
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