Cherry Jam
My simple cherry jam recipe requires just 3 ingredients: cherries, sugar, and lemon! Enjoy it spread on toast, stir it into yogurt, or use it as a topping for oatmeal!
Servings: 2 cups
Calories: 603kcal
Equipment
- wooden spatula
- immersion blender optional
Ingredients
- 1½ pounds cherries fresh or frozen, pits and stems removed
- 1 cup granulated sugar
- ½ tablespoon lemon zest 1 small lemon
- 1½ tablespoons lemon juice 1 small lemon
Instructions
- In a large saucepan, stir together all of your ingredients: 1½ pounds cherries, 1 cup granulated sugar, ½ tablespoon lemon zest, and 1½ tablespoons lemon juice.
- Turn the heat to medium and stir. Gently boil for 15-25 minutes, scraping the bottom + sides of the pan often. It will be really liquidy at first, then cook down and thicken.
- To test if the jam is done, drag your wooden spatula across the bottom of the pan. If it leaves a clear trail and the jam takes 1-2 seconds to fill in the gap, it's finished! It will continue to thicken while it cools.
- Tip: While the jam is warm, feel free to use an immersion blender to make the jam much smoother.
- Enjoy!
Notes
Tips:
- Cook the jam in a large, wide pan. I actually like using my sauté pan because it’s super wide and shallow, which helps it cook more evenly compared to a deep pot.
- While the jam is warm, feel free to use an immersion blender to make the jam much smoother.
- Homemade cherry jam can last up to 2 months in the fridge. You can also store it in the freezer and let the jam thaw overnight before using. For long-term storage, you can always can your cherry jam! It can last for over a year if left unopened.
Nutrition
Serving: 1 cup cherry jam | Calories: 603kcal | Carbohydrates: 155g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 771mg | Fiber: 7g | Sugar: 144g | Vitamin A: 219IU | Vitamin C: 30mg | Calcium: 48mg | Iron: 1mg
