Sour Cherry Jam Recipe (No Pectin)
Bright, tangy sour cherry jam made with just cherries, sugar, and lemon juice—no pectin needed. This small batch recipe works with fresh or frozen cherries and can be canned, frozen, or kept in the fridge.
Servings 16 portions
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.
Nutrition
Serving: 25grams Calories: 72kcal Carbohydrates: 19g Protein: 0.4g Fat: 0.1g Saturated Fat: 0.02g Polyunsaturated Fat: 0.02g Monounsaturated Fat: 0.02g Sodium: 0.2mg Potassium: 85mg Fiber: 1g Sugar: 17g Vitamin A: 24IU Vitamin C: 3mg Calcium: 6mg Iron: 0.1mg
Keywords:cherry jam, sour cherry preserve, varenya
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