Cherry Jam


As you know – I made strawberry jam last month which my son really loves on his toast, bagels, croissants and scones. This week, I managed to get a huge box of cherries from the local farmers market. Some of the cherries were really sweet and ripe so I decided to pick those out to make jam following a recipe similar to the strawberry jam recipe adding only the natural ingredients.

 Ingredients for 2  bottles of jam:

  • 500 gms of cherries washed and pitted
  • ¾ cup sugar
  • 2-3 tbls lemon juice


1.   Wash and cut the cherries and remove the stone. There are various ways to remove the stone shown in this video.  Some messy = some clean!!  I used a sharp knife but still got some red cherry spray on the table so I would advice you to cover the work tops with old newspaper and wear an apron if you don’t want to get red spray every where.

2.  Transfer the cherries to a non reactive pot to cook. I used a microwave dish and cooked my cherries in the microwave at 2 minute intervals until they were soft and juicy. It took me 8 minutes.


Once cooked, either weigh the cherries and juices or measure them using a cup. My cooked strawberries with its juices measures 2 cups so I added used ¾ cup of sugar and 3 tablespoons of lemon juice to the cherries. The sugar is essential as it acts as a preservative and the lemon juice adds pectin to the jam and helps it to gel too.   As you add sugar – the mixture will get watery. Cook this mixture quickly in a non reactive  saucepan for 20 – 25 minute stirring every 2-3 minutes to stop it sticking to the bottom. Keep stirring until until the jam looks thick gel and looks like its ready to set. Do not overcook the jam as the sugar will caramelise and the jam will be ruined.

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To test the right timing for the jam to be set – keep a saucer in the freezer. Once the mixture has been boiling for 10 minutes, take the saucer out of the freezer and place a spoonful on the the jam on the saucer. Return the saucer back to the freezer for a minute. Run a finger through the middle of the jam and if the jam doesn’t feel runny, the jam is ready to be bottled.


Once the jam is ready, transfer it to sterilized bottles and enjoy the jam on your scones like I did.


Can’t resist showing you the glut of cherries flooding our markets this week all competing for your custom.


  • Bhaktin Christina

    Beautiful! Love the colors of the cherries. Nice and easy recipe 🙂

    • MinaJoshi5409

      Thank you Bhaktin

  • Debra Yearwood

    This looks so delicious and I love cherries. I have a question for you, what is a non-reactive pot?

    • MinaJoshi5409

      Debra – Some metals like tin react with the acid from the fruit and lemon juice so it’s best to use dishes such as steel or corning ware or even pyrex as they don’t get discoloured.There are some health concerns as well if using metals which may react with the acid.

      • Debra Yearwood

        Thank you for the explanation Mina, that makes sense. 🙂

  • Jacqueline Gum

    Love cherries and this not only looks yummy, it looks easy too! Right up my alley!

  • Yummy, so I love recipes and I love learning how to make everyday things like bread and jam. And since I want to eat healthier (stay away from refined products, presertatives, etc…) I really enjoyed this. So, I am also trying to cut back on sugar, and you recipe calls for 3/4 cup. Now I assume I can use raw organic sugar, but do I need that much for the jam to coagulate? And how much jam does it make?

    • MinaJoshi5409

      I got 2 bottles of jam from my recipe which is about 600 gms. I too would like to reduce the sugar next time. I made some jam following the same recipe but use Splenda (artificial sweetener) and it turned out OK. It didn’t set as much as the sugar one but it tastes fine.

  • Mina, I’m going to have to learn how to setup a bookmarking site just for you because I keep bookmarking your fabulous recipes and it would be great to put them all in one place. Thanks for sharing this one. I’m thinking Christmas basket gift here.

    • MinaJoshi5409

      Lenie – I do love giving out home made jam as gifts to friends and family. Christmas hamper sounds like a great idea.

  • That is an easy recipe. I was thinking about making jam and you posted it in the right time. I have to make this next week. Thank you so much.

    • MinaJoshi5409

      Bindhurani – you can use virtually any fruit to make jam- just adjust the sugar content.

  • Hi Mina, your Cherry Jam recipe looks easy and delicious. Worth making it just to eat the other cherries !

    • MinaJoshi5409

      Paul – Yes, a lot of cherries got eaten too.

  • Yummy and hurray for cherries! One of my favorite fruits. Looks very delicious!

  • Eileen Layno

    I’ve never had cherry jam before. Looks really yummy. Its also a good thrifty idea of turning fruits in season into jam for later use. Thanks for sharing the recipe. Oh, BTW, have you tried making guava jam? Its good too. (Same procedure, just choose the really ripe fruits)

    • MinaJoshi5409

      Eileen – I have eaten Guava jam and it’s lovely. I never have guavas left over to make jam as they are quite expensive here and we end up eating them as fruit.

  • Carl Hedinger

    We’ve received quite a few cherries here in Korea thanks to imports via the U.S. Will definitely share this recipe and attempt it myself. Thanks for making me hungry!

    • MinaJoshi5409

      Carl – You can use any seasonal fruit you get locally.

      • Carl Hedinger


  • Oh Mina,
    A woman after my own heart. I LOVE cherry jam! Pray tell me, what is a nonreactive saucepan?

    • MinaJoshi5409

      Some metals like tin react with the acid from the fruit and lemon juice so it’s best to use dishes such as steel or corning ware or even pyrex as they don’t get discoloured or react with the acid.There are some health concerns as well if using metals which may react with the acid.

  • I love cherries and I love jam, so I will definitely try your recipe. Thanks for sharing.

  • I’m not one for jams in most instances, but my sister loves jam recipes so I think I will pass this post onto her.

  • Tim

    You may think this gross but cherry jam and cheese, a sharp one, makes the best sandwich in the world.

  • I LOVE this recipe. I have go to make this when the dust clears. :-)))

    FYI, I just subscribed. 🙂

  • crystal Ross

    This looks so good! I love jam on my toast and I live cherries! Good job. 🙂

  • Jason Butler

    This looks great. I need to try it.

  • if the pictures looks so yummy, I can imagine how the taste would be. Good recipe.

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