If you have a cherry tree in your backyard, or just a ton of sour cherries on hand, you need to make this refrigerator cherry jam recipe. It’s really easy to make and it’s the best way to use extra cherries!
If you have a bunch of cherries on hand, you may also want to try this hibiscus cherry cheesecake and this cherry hibiscus juice.
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Pin ItHow to Make Cherry Jam
- Combine the Ingredients. Add the pitted cherries, sugar, and lemon juice to a large saucepan. Give it a good stir and bring it to a boil over medium-high heat until the sugar starts to dissolve and the cherries get juicy.
- Cook and Thicken. Turn the heat down and let it simmer for about 15 to 20 minutes, stirring often so it doesn’t stick. When the cherries have softened and the mixture has thickened, mash them with a fork or blend them if you like it smoother.
- Jar and Store. Spoon the hot jam into clean, sterilized jars and let it cool completely before sealing. Store in the fridge for up to three weeks.
Cherry Jam Make-Ahead, Storage and Freezing Instructions
Make-Ahead: Cook jam 1 day early. Cool + chill before jarring.
Store: Sterilized jars, fridge 3 weeks. Stir before serving.
Freeze: Cool jam, pack in freezer containers (leave space). Freeze 6 months. Thaw in fridge.
More Good Refrigerator Jam Recipes
- Pitted Fruit Jams: If you love the flavors of pitted fruit like cherries, you’ll also love this plum jam. Or if you’re looking for something a bit sweeter, this apricot jam or this peach jam.
- Tropical Fruit Jams: If you’re looking for something really tart with tropical flavors, try this mango jam, kiwi jam, orange jam (one of my favorites) or this pineapple jam.
- Soft and Subtle Jams: If you want something less tart that has a ‘softer’ flavor, try this banana jam or this pear jam.
- The Classics: If you want to make a classic, ‘always in your refrigerator’ jam, you can never go wrong with this raspberry jam, this easy strawberry jam (probably my favorite jam for PB&J’s), blueberry jam (only has 4-ingredients) and this blackberry jam.
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Pin ItRefrigerator Cherry Jam
Learn how to make refrigerator cherry jam using fresh or frozen cherries, without pectin and no canning required.
Equipment
- 2 small 8oz jars
Ingredients
- 2 pounds frozen cherries
- 1 ½ cup sugar
- 4 tbsp lemon juice
Instructions
- Place the cherries, sugar, and lemon juice in a large saucepan.
- Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium.
- Cook, stirring often, until the cherries break down and the mixture thickens, about 15–20 minutes.
- Mash with a fork or potato masher for a chunky texture, or blend for smooth jam.
- While still hot, pour the jam into sterilized jars.
- Cover with lids and let cool completely.
- Refrigerate up to 3 weeks.
Notes
Makes 2 small 8oz jars.
Nutrition
Calories: 54kcalCarbohydrates: 14gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 0.1mgPotassium: 65mgFiber: 1gSugar: 13gVitamin A: 18IUVitamin C: 3mgCalcium: 4mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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