Name: Cherry Jam Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 4 cups fresh cherries, pitted (sweet or tart, or a mix); 2 cups granulated sugar; 2 tbsp lemon juice (freshly squeezed); 1 tsp lemon zest (optional, but adds brightness); 1/2 tsp almond extract (optional, pairs beautifully with cherries)

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There’s a reason I always keep a jar of homemade cherry jam on the shelf, tucked behind the flour bin and next to my vanilla extract. Cherry season never lasts as long as we think it will. But a good jam stretches it far into the colder months. In this recipe, you’ll learn exactly how to preserve cherries without pectin, how to get that soft-set texture with whole fruit intact, and what makes this recipe worth making over the more generic cherry preserves recipes out there.

You won’t need anything complicated. Just ripe cherries, sugar, lemon, and a little patience at the stove.

What I like about this small-batch version is that it lets the cherries hold their shape. You get whole fruit suspended in a thick syrup instead of something overly blended or gelatinous. The result looks and tastes like summer.

Vertical collage featuring two photos: the top showing a jar of cherry preserves with whole cherries and a spoon, and the bottom showing a slice of bread with cherry jam next to a jar on a blue plate. Center text overlay reads “Cherry Jam – Cherry Preserves Recipe.”

Choosing the Right Cherries for Homemade Jam

White ceramic bowls filled with fresh red cherries and pitted cherries on a marble countertop, with whole cherries scattered around for a natural display.

You can use sweet cherries, sour cherries, or a combination. The type you choose changes the flavor entirely.

Sour cherries, like Montmorency or Morello, give a sharp, almost floral flavor that tastes closer to traditional European sour cherry jam. They make the jam more tart and aromatic. Sweet cherries, on the other hand, deliver a thicker, deeper flavor and need less added sugar. I’ve tried both versions over the years, and my favorite method is to mix them. Sweet cherries provide body. Tart cherries keep the flavor from going flat.

White mixing bowl filled with pitted cherries in vibrant red syrup, showing rich fruit texture and juice-stained sides.

You’ll need about four cups of fresh, pitted cherries. You can cut them in half if you prefer a smoother consistency. I usually leave them whole. It gives the jam a rustic texture and adds weight on the spoon, which I like when I’m layering it under clotted cream or spooning over warm toast.

Want something to serve it with? Try it on these flaky Apple Turnovers with Puff Pastry.

Apple Turnovers With Puff Pastry: The Bakery-Style Shortcut You Can Trust

Preparing and Macerating the Fruit

Flat lay of cherry jam ingredients including a bowl of fresh cherries, granulated sugar, lemon zest, lemon juice, and vanilla extract on a white marble background.

Start by gently mashing the cherries in a heavy-bottomed saucepan. This step doesn’t need to be precise. You’re looking to release juices, not obliterate the fruit. A potato masher works well.

Then stir in two cups of sugar, two tablespoons of fresh lemon juice, and a teaspoon of lemon zest if you like a little added brightness. I let the mixture sit for 10 minutes before turning on the heat. This short rest helps dissolve the sugar and coax the juice out of the cherries without forcing it with heat.

I’ve found this resting step makes a noticeable difference in both the color and syrup quality.

Cooking Cherry Jam Without Pectin

Stainless steel saucepan filled with bubbling cherry mixture, placed on a white marble surface next to a wooden spoon coated in red syrup.

Once the cherries are macerated, place the pan over medium-high heat. Stir regularly and bring it to a gentle boil.

After boiling, reduce the heat slightly and continue cooking for about 20 to 25 minutes. Stir frequently. Sugar-heavy mixtures can scorch quickly if left unattended, especially near the end when the liquid thickens.

To test if your jam is ready, drop a small spoonful onto a cold plate and wait a minute. Run your finger through the middle. If it leaves a clear path and doesn’t flood back together, you’re done.

This natural gel process replaces the need for pectin. Between the acid from the lemon and the natural pectin in the cherries, this jam thickens enough to hold its own without additives.

If you’re interested in more low-ingredient spreads, check out this Caramel Apple Jam Recipe.

Caramel Apple Jam Recipe

Stirring in Almond Extract for Depth

Once your jam reaches the right consistency, remove it from heat and stir in half a teaspoon of almond extract.

This step is optional, but I always include it. Cherry and almond are a well-worn pair. The extract gives the jam a soft marzipan finish that rounds out the fruit.

In my notes, I’ve found the almond works best when added off the heat. Adding it too soon dulls its flavor.

Looking for a lighter fruit jam? My Blueberry Jam Recipe skips the extract entirely.

Blueberry Jam Recipe Without Pectin – Simple, Fresh, and Full of Flavor

Jarring and Storage Advice

Spoon the hot jam into sterilized jars, leaving a bit of headspace. If you plan to keep the jam long term, process the jars in a boiling water bath for 10 minutes. For short-term use, let them cool and refrigerate.

Once opened, this jam holds for about three weeks in the fridge. It thickens more as it cools, so don’t worry if it looks loose straight from the stove.

For best results, I use a wide-mouth funnel and clean damp cloth to wipe the rims before sealing.

If you prefer something more floral and red-toned, you might enjoy this Strawberry Jam Recipe as well.

Strawberry Jam Recipe Without Pectin – Small Batch, Pure Berry Flavor

Sweet Cherries vs Sour Cherries – Which Works Better?

I’ve made this recipe with only sweet cherries and again with only tart cherries.

The sweet-only version is softer, thicker, and easier to caramelize. The flavor leans into Cherry Cola territory—round, dark, and almost candy-like.

The tart cherry version is brighter and more acidic. It cooks faster and needs slightly more sugar to keep it balanced. It’s also closer in flavor to old-fashioned cherry jelly or classic cherry preserves.

If you’re planning to pair this jam with sharp cheese or yogurt, go tart. If you want something to spread on warm biscuits or swirl through whipped cream, use sweet.

How to Serve Cherry Jam Creatively

Plate with a smear of cherry jam and a spoon in the background, showcasing the jam’s consistency and glossy texture on a marble surface.

This jam goes far beyond toast.

I use it in layered cakes, especially in almond sponge. It holds up well between layers without bleeding into the crumb. It also makes a strong filling for linzer-style sandwich cookies or thumbprints.

If you want to try a different fruit base with the same texture, check out my Blackberry Jam Recipe.

Homemade Blackberry Jam Recipe – Fresh, Small-Batch, and No Pectin Needed

For breakfast, stir it into yogurt with a spoonful of toasted oats. For dessert, warm a few tablespoons and pour it over vanilla ice cream with chopped pistachios.

Final Notes and a Warm Invitation

Vertical collage with two overhead shots: the top image shows a jar of cherry preserves and a spoon on a blue plate, and the bottom image features the jar with a slice of bread topped with jam. Overlay text in the center reads “Cherry Jam – Cherry Preserves Recipe.”

This small batch cherry jam has earned a regular place in my kitchen. It brings out the best in a short season and teaches you how simple preserving can be.

📌 Save this recipe to your Pinterest jam board so it’s ready next cherry season. And I’d love to hear from you in the comments if you make it—what cherries you used, how it turned out, or if you added your own twist.

Yield: About 2 pint jars (or 4 cups)