Description
This Small Batch Cherry Jam recipe lets you create a delicious, fresh cherry jam with just a few simple ingredients. Perfect for those who want homemade jam without the hassle of large quantities, this recipe uses fresh or frozen sweet cherries, sugar, and lemon juice. The jam is cooked on the stovetop and finished with an immersion blender for a smooth yet textured consistency. Ideal for spreading on toast, dolloping on yogurt, or adding to desserts.
Ingredients
Scale
Jam Ingredients
- 2½ cups (400 g) halved and pitted sweet cherries, fresh or frozen
- 1 cup (200 g) granulated sugar
- 2 Tablespoons (30 ml) lemon juice, from about one lemon
Instructions
- Combine Ingredients: In a medium pot, add the prepared cherries, sugar, and lemon juice, ensuring all ingredients are measured accurately for the perfect balance of sweetness and acidity.
- Heat and Dissolve Sugar: Place the pot over medium heat. Stir occasionally until the sugar completely dissolves and the syrup turns a rich dark red color. This step takes about 5 minutes with fresh cherries or 10 minutes if using frozen.
- Boil and Thicken: Increase the heat to bring the mixture to a rolling boil that cannot be stirred down. Let it boil for approximately 8-10 minutes, stirring as needed. The jam is ready when it thickens and reaches 220°F (105°C). Test the consistency by dropping a small amount on a cold plate; if it runs, continue boiling and test again until it stays in place.
- Blend the Jam: Remove the pot from the heat. Use an immersion blender to break up the cherry pieces, blending in short bursts for a few seconds at a time until no large chunks remain. Tilt the pot as needed to keep the blender fully submerged and achieve an even texture.
- Jar and Chill: Pour the hot cherry jam into clean jars, seal tightly, and refrigerate. Allow the jam to thicken as it cools; for best texture and flavor, let it set overnight before using.
Notes
- Using frozen cherries may require a slightly longer cooking time for the sugar to dissolve.
- Ensure jars are sterilized to extend the shelf life of the jam.
- You can adjust the lemon juice slightly to balance sweetness and acidity according to taste.
- Jam will keep refrigerated for up to 3 weeks.
- For a chunkier jam, blend less; for a smoother jam, blend longer but avoid over-blending.
