This no-pectin sour cherry jam is quick to make, easy to store, and works beautifully with both fresh and frozen cherries.
It's classically spooned over Russian syrniki or homemade cottage cheese (tvorog), but just as good on warm biscuits (British scones) with homemade clotted cream.
The balance of tart cherries, sugar, and lemon gives you a bright, spoonable jam with no need for commercial pectin. It can be water-bath canned for long storage, frozen in small batches, or simply stored in the fridge.
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Ingredients
- Cherries - Sour cherries (like Morello or Montmorency) work best for their acidity and vibrant color. Sweet cherries can be used, but reduce the sugar slightly or add extra lemon juice. Fresh or frozen cherries both work.
- Sugar - White granulated sugar.
- Lemon juice- Fresh or bottled, it helps the jam set and stay shelf-stable. Citric acid can also be used. Fresh lemon is best because we add the zest for extra flavor and brightness.
See the recipe card for quantities.
Instructions (step-by-step)
- Step 1: If using fresh cherries pit them, if using frozen, thaw and add the cherries along with the juice to the pot. Add sugar, lemon juice and lemon zest.
- Step 2: Bring to a steady boil and skim off any foam that rise to the top.
- Step 3: Stir occasionally until the jam reaches 105 °C (221°F).
- Step 4: Pour hot jam into clean jars. Seal immediately. Store in the fridge for 3 weeks, freeze for up to 6 months, or water-bath can for shelf-stable storage (10 minutes for 250ml jars).
Hint: If you don't own a kitchen thermometer, test the jam on a cold plate and place in the freezer for a minute. It should thicken but not set hard.
Need help with canning? See the USDA home canning guide.
Storage and canning options
- Fridge: Up to 3 weeks once opened.
- Freezer: Up to 6 months in freezer-safe jars.
- Water-bath canning: Process jars for 10 minutes in boiling water. Adjust for altitude if needed. Store up to 1 year in a cool, dark place.
Top tips
- Use a larger pot than you think you'll need-jam foams as it boils.
- Always stir as it approaches 105°C (221°F) to avoid scorching.
- The jam thickens as it cools; don't overcook. Do a plate test to see how it sets.
- Frozen cherries work just as well as fresh, especially when not in season.
FAQ
You can, but the flavor won't be as punchy. Add extra lemon juice to compensate.
It likely didn't hit 105°C ( 220 °F). You can reboil it and recheck the temperature.
It's the most accurate method. Alternatively, use the cold plate test: drop a spoonful of jam on a chilled plate, wait 10 seconds, and run your finger through it. If it wrinkles or holds its shape, it's ready.
No-only if you're skipping the full jam-making process and want a quick, warm topping.
Yes, use a larger pot to avoid overflow.
More jams and preserves
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Recipe
Sour Cherry Jam Recipe (No Pectin)
Ingredients
- 600 g (1 ⅓ lb) cherries - Fresh or frozen - note 1
- 200 g (1 cups) sugar - white granulated - note 2
- 15 g (1 tablespoon) lemon juice - note 3
- 1 (1) lemon zest - optional
Instructions
- Prep the cherries - If using fresh cherries, pit them and weigh after pitting. If using frozen cherries, thaw fully and use all the juice.
- Cook the jam - Add cherries, sugar, and lemon juice to a wide, heavy-bottomed pan. Cook over medium heat, stirring regularly until the mixture reaches 105°C (221°F) on a kitchen thermometer.
- Adjust the texture - Once off the heat, mash with a fork or potato masher for a rustic finish, or use an immersion blender for a smoother jam. This step is optional based on your preference.
- Jar and store - Pour hot jam into clean jars. Seal immediately. Store in the fridge for 3 weeks, freeze for up to 6 months, or water-bath can for shelf-stable storage (10 minutes for 250ml jars).
Notes
- Cherries: Use tart cherries like Morello or Montmorency for best flavor and set. Sweet cherries work too, but reduce the sugar slightly and add more lemon juice to balance.
- Sugar: This is a reduced-sugar jam. It will be spoonable and soft-set. For a firmer set, increase sugar to 300g (1½ cups).
- Lemon Juice: Lemon juice adds acidity for safety and flavor. You can also use ¼ teaspoon citric acid per 500g cherries if preferred.
If you don't have a thermometer, chill a small plate in the freezer. Spoon a little jam on it. After 30-60 seconds, drag your finger through-if it wrinkles or leaves a clean line, it's ready. Storage:
- Fridge: Up to 3 weeks
- Freezer: Up to 6 months
- Water-bath canning: Process in boiling water for 10 minutes (adjust for altitude). Store sealed jars in a cool, dark place for up to 12 months.
Makes ~400ml. Recipe can be doubled, but use a wide, heavy-bottomed pan and stir regularly to avoid scorching. Texture Tip:
Mash jam lightly for a rustic finish or use a stick blender off the heat for a smoother spread.
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