Welcome to My Kitchen!

Hello, all you food enthusiasts out there! Coming to you from my cozy Swedish kitchen, I’m thrilled to share one of my all-time favorite cherry recipes: an easy Old Fashioned Cherry Jam. Cherries are not just delicious, they’re also versatile. From a delightful cherry pie recipe to this luscious cherry jam recipe, I guarantee that your taste buds are in for a treat!

Why Cherry Jam?

People often ask, “What are the best cherries for jam?” The beauty of this cherry jam recipe is that it’s flexible. You can use sweet cherries, sour cherries, or a mix—the choice is yours! Each variety lends its own unique touch to the final product.

Cherry Jam vs Cherry Preserves

Another frequent question is, “Are cherry jam and cherry preserves the same?” Not quite. While both contain whole fruit, jam is made from crushed fruit and preserves from whole chunks. But enough of the technicalities—let’s jump into our easy cherry jam recipe!

Crafting the Perfect Cherry Jam

The sweet yet tart taste of cherry jam spread on a piece of crisp toast is a perfect way to start the day. For this old-fashioned cherry jam, we’ll stick to simple ingredients: cherries, sugar, lemon juice, water, and a touch of butter.

The Ingredients:

• 8 cups fresh pitted cherries

• 4 cups white sugar

• 1/4 cup lemon juice

• 1/2 cup water

• 1 tablespoon unsalted butter

Prep Time: 20 minutes Cooking Time: 40 minutes Inactive Time: 24 hours (for the jam to set) Total Time: 1 hour (active time) Servings: About four 8-ounce jars

Now, you may be wondering, “Do cherries contain pectin?” The answer is yes! But our recipe doesn’t require added pectin. With just the right amount of sugar and lemon juice, we’ll achieve the perfect jam consistency.

Let’s Get Cooking!

For anyone new to jam-making, fret not. This easy cherry jam recipe is truly as simple as it sounds. I’m going to walk you through the steps one by one, ensuring you feel confident to try it in your kitchen.

1. In a large pot, combine the cherries, sugar, lemon juice, and water. Stir over medium heat until the sugar is dissolved.

2. Add the butter. This little trick reduces foaming, which can affect the consistency of your jam.

3. Turn up the heat and bring the mixture to a full rolling boil. This is a boil that continues even when you’re stirring.

4. Keep the mixture boiling for about 20-30 minutes, stirring frequently to prevent sticking.

5. You know your jam is getting ready when it thickens and coats the back of a cold spoon. Then, you can remove it from heat.

6. Ladle the hot jam into hot sterilized jars, leaving about 1/4-inch of headspace.

7. Wipe the jar rims and threads clean if needed, cover them with hot lids, and apply screw rings.

8. Let the jars cool at room temperature for 24 hours.

9. Check the seal by pressing the middle of the lid with your finger. If the lid springs up when you release your finger, the jar is not sealed.

Remember, store sealed jars in a cool, dark place for up to a year. If a jar doesn’t seal, store it in the refrigerator and use it within 3 weeks.

Pro Tips for the Perfect Jam

As a food content creator, I’ve learned a few tricks of the trade that I’d love to share with you:

• Always use fresh, ripe, and firm cherries for the best results. This will greatly affect your cherry jam’s flavor.

• Try a gel test to ensure your jam is ready: place a spoonful of jam on a plate in the freezer for a few minutes. If it wrinkles when nudged, it’s ready. If not, boil for a few more minutes and test again.

• The butter in the recipe is used to reduce foaming, but it’s optional. You can skim off any foam that forms during cooking.

Spreading the Joy of Cherry Jam

Now that you know how to make cherry jam, the sky’s the limit! This jam is not just for toast - think about using it in your cherry pie recipe or even your favorite strawberry jam recipe. Substitute the strawberry for cherry, and voila, you’ve got a mixed berry jam recipe.

A word of advice: don’t limit yourself to traditional uses. Use this cherry jam to top off a piece of cheesecake, swirl it in your morning yogurt, or as a filling in doughnuts.

Wrapping It Up

I hope this easy cherry jam recipe inspires you to roll up your sleeves and get cooking. There’s nothing quite like the taste of homemade jam, and with the cherry season upon us, now is the perfect time to try it out.

Remember, cooking is about experimenting and having fun. So, whether you’re trying out a cherry pie recipe, a cherry jelly recipe, or an easy cherry jam recipe, enjoy the process as much as the result.

As always, I’m here for any of your kitchen queries. Drop your questions in the comment section below or share your cherry jam experiences. I can’t wait to hear how you’ve made this recipe your own!

Keep experimenting, keep sharing, and most importantly, keep savoring the sweet moments life offers.

Until next time, happy cooking!

P.S. If you’re looking for more delightful cherry recipes, try the “Cherry Jam Recipe Mary Berry”, “Unique Cherry Jam Recipes”, “Cherry Jam Recipe Delia”, or “Ball Cherry Jam Recipe”. Or, stay tuned for more recipes from my kitchen to yours. And don’t forget to share this post with your fellow cherry lovers!

Old-fashioned Cherry Jam

Description: This Old-Fashioned Cherry Jam recipe is a delightful way to capture the sweet taste of fresh cherries for enjoyment year-round. Its rich, luscious taste is perfect on toast, stirred into yogurt, or as a sweet surprise in your favorite desserts.

Prep Time: 20 minutes

Cooking Time: 40 minutes

Inactive Time: 24 hours (for jam to set)

Total Time: 1 hour (active time)

Servings: About four 8-ounce jars

Ingredients:

• 8 cups fresh pitted cherries

• 4 cups white sugar

• 1/4 cup lemon juice

• 1/2 cup water

• 1 tablespoon unsalted butter

Instructions:

1. Combine the cherries, sugar, lemon juice, and water in a large pot.

2. Stir over medium heat until the sugar is dissolved.

3. Add the butter, which will help reduce foaming.

4. Increase the heat and bring the mixture to a full rolling boil, one that can’t be stirred down.

5. Boil hard for about 20-30 minutes, stirring frequently to prevent sticking.

6. When the jam appears to have thickened (it should coat the back of a cold spoon), remove it from heat.

7. Ladle hot jam into hot sterilized jars, leaving about 1/4-inch of headspace.

8. Wipe the jar rims and threads clean if needed. Cover with hot lids and apply screw rings.

9. Allow the jars to cool at room temperature for 24 hours.

10. After cooling, check the seal by pressing the middle of the lid with your finger. If the lid springs up when you release your finger, the jar is not sealed.

11. Store sealed jars in a cool, dark place for up to a year. If a jar doesn’t seal, store it in the refrigerator and use it within 3 weeks.

Notes:

• Remember to use only fresh, ripe, and firm cherries for the best results.

• To get the set right, try a gel test: Place a spoonful of jam on a plate in the freezer for a few minutes. If it wrinkles when nudged, it’s ready. If not, boil for a few more minutes and test again.

• Butter is used to reduce foaming, but it’s optional. You can skim off any foam that forms during cooking instead.

Nutritional Information (per serving, 1 tablespoon):

• Calories: 45

• Total Fat: 0.1g

• Saturated Fat: 0.1g

• Cholesterol: 0.3mg

• Sodium: 0.2mg

• Total Carbohydrate: 11g

• Dietary Fiber: 0.2g

• Total Sugars: 10g

• Protein: 0.1g

• Vitamin D: 0IU

• Calcium: 2mg

• Iron: 0mg