Cherry Jam Recipe with Pectin

The Best Cherry Jam Recipe with Pectin – So Easy, You’ll Never Buy Store-Bought Again!

There is something magical about making your own homemade cherry jam. I remember the first time I made a batch – the kitchen filled with the sweet, slightly tart aroma of simmering cherries, and I knew I would never go back to store-bought jam again. The deep ruby color, the perfect balance of sweet and sour, and the satisfaction of spreading a spoonful on warm toast made me fall in love with homemade jam-making.

If you’ve ever struggled with jam that’s too runny or too thick, don’t worry – this recipe is foolproof! Using liquid pectin, we ensure the perfect jelly-like texture, and whether you use fresh or frozen cherries, you’ll get delicious results. Plus, you can preserve this jam in jars or even make a freezer version if you’re not up for canning. Let’s dive into making the best cherry jam with pectin!

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Why Make Your Own Cherry Jam?

Better Flavor: Store-bought jams are often overly sweet or packed with preservatives. A homemade version lets you control the sweet and sour balance.

Versatile & Easy: This recipe is simple enough for beginners and works well with both fresh and frozen cherries.

Preserve the Taste of Summer: There’s nothing better than capturing the season’s best fruit in jars for enjoyment year-round.

Cost-Effective: Making jam at home is more affordable than buying premium brands, especially if you buy cherries in bulk or use frozen ones.

Ingredients & Equipment You’ll Need

Ingredients:

4 cups cherries (pitted and chopped, fresh or frozen)

4 cups granulated sugar

2 tablespoons lemon juice

3/4 cup water

1 pouch (3 oz) liquid pectin

Equipment:

Large saucepan

Wooden spoon

Potato masher (optional, for breaking down fruit)

Sterilized jars with lids

Canning funnel

Ladle

Step-by-Step: How to Make the Best Cherry Jam with Pectin

1. Prepping Your Cherries

If using fresh cherries, wash, pit, and chop them.

If using frozen cherries, let them thaw slightly before chopping.

Mash them slightly for a smoother texture or leave chunks if you like a fruitier jam.

2. Cooking the Jam

1. In a large saucepan, combine the cherries, sugar, lemon juice, and water.

2. Bring the mixture to a gentle boil over medium heat, stirring frequently.

3. Once the cherries soften and release their juices, bring the mixture to a full rolling boil.

4. Stir in liquid pectin and let it boil for another minute, stirring constantly.

5. Remove from heat and skim off any foam.

3. Testing for the Perfect Set

Use the spoon test: Place a spoonful of jam on a cold plate. If it gels slightly and doesn’t run, it’s ready!

4. Jarring and Storing Your Jam

For long-term storage: Pour the jam into sterilized jars, leaving 1/4 inch of space. Process in a boiling water bath for 10 minutes.

For freezer jam: Pour into freezer-safe containers and store for up to 1 year.

Must-Have Products for the Best Cherry Jam

1. Cherry Pitter

Tired of pitting cherries one by one? A cherry pitter saves time and reduces mess. This OXO Good Grips Cherry and Olive Pitter is easy to use and keeps your kitchen clean.

Get yours here

2. Liquid Pectin

To achieve the perfect jam consistency, Certo Liquid Pectin is a must-have. It ensures a smooth, well-set texture every time.

Buy it now:

3. Mason Jars with Lids

Proper storage is key! These Ball 8oz Mason Jars keep your jam fresh and are perfect for gifting.

Order now

Tips for the Best Cherry Jam Every Time

Choosing Cherries: If you prefer a sweet jam, use Bing cherries; for a sour kick, try tart cherries.

Adjusting Sweetness: Reduce sugar slightly if using very ripe sweet cherries.

Fixing Runny Jam: If the jam is too runny, boil for an additional 2-3 minutes.

Using Frozen Cherries: No need to thaw completely; just add them straight to the pot.

How to Use Your Homemade Cherry Jam

Spread on toast, biscuits, or muffins.

Swirl into yogurt, oatmeal, or smoothies.

Use as a topping for cheesecakes or ice cream.

Pair with cheeses and crackers for a gourmet snack.

Use as a glaze for meats like chicken.

Final Thoughts + Call to Action

Making cherry jam at home is so easy and rewarding. Whether you’re an experienced cook or a beginner, this cherry jam recipe with pectin will give you perfect results every time. Plus, you can customize the texture, sweet or sour levels, and storage method to fit your preferences.

Have you tried making your own jam before? Share your experience in the comments! And don’t forget to check out my recommended products to make the process even easier.

Happy jam-making!