Cherry Jam; No Pectin Required
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Cherry lovers will absolutely go bonkers over this cherry jam recipe. It’s full of natural cherry flavor and there’s no pectin required.
Ingredients for this recipe include: fresh Bing cherries, granulated sugar, lemon juice and zest, vanilla and almond extracts, and a splash of bourbon but that ingredient is totally optional.
As this recipes uses fresh Bing cherries you could use canned cherries in syrup, Woodford bourbon cherries, or Bourbon Bada Bing Cherries. One cherry that has caught my eye is this beautiful jar of wild cherries but I have not tried them yet.
This recipe will make at least two 6 ounce jelly jars. I really like the versatility of cherry jam as it goes great on toast, ice cream, English muffins, filling for cupcakes or even cookies. You can really put it on anything you desire I suppose.
Will Fresh Cherries Stain My Hands
Usually when eating cherries right off the stem you will less likely get stained hands. But when working with cherries like pitting, cutting or slicing there is a high percentage that the cherry juice will definitely stain your hands, under your fingernails and even clothing or any other nearby fabric. The stain on hands will eventually go away in time but if the juices comes in contact with fabric there is no getting the stain out. Therefore, it is highly recommended to wear some type of disposable kitchen gloves when working with cherries such as this cherry jam recipe and also either wear dark clothing and/or an apron. With that said, let’s get to this yummy recipe.
Cherry Jam Recipe
Ingredients
- 1 pound fresh cherries (I used Bing cherries)
- 1 1/2 cups granulated sugar
- Juice from 1/2 lemon
- lemon zest from 1/2 lemon
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract (see Jett’s Kitchen recipe for homemade vanilla extract)
- 1 Tablespoon bourbon (optional but recommended)
Instructions
Prepare Cherries
First rinse cherries under cold water and pat dry. I leave the stems on until after removing the pits. Next you’ll need to remove the cherry pits. I have always used this clamp type cherry pitter. I place my large cutting board over the sink and clamp the device onto the board and then proceed to remove the pits. The pitted cherries fall into a clean bowl. Then after all the pits are removed I double check the cherries to make sure all seeds were removed. I do this by 1) wearing gloves 2) using a chop stick and poke it into the pitted cherry making sure there’s no pits inside 3) remove the stems and finally 4) put the confirmed pitted cherry into a new bowl.
Combine Cherries and Sugar and Cook
Next, in a large pan place pitted cherries and sugar. Stir until all cherries are coated in sugar and allow to rest covered for about one-hour or until natural juices form. If you like a chunky type jam mash cherries with a potato masher while in the pan. For a less chunky jam gently blend cherries to desired consistency. (I blended mine). Add lemon juice and cook cherries over medium high heat stirring constantly for about 10 minutes or until desired thickness. Keep a close eye while cooking as the mixture may want to boil over.
Add Other Ingredients and Jar
Remove cherries from heat and add lemon zest, vanilla extract, almond extract and bourbon (if using). Stir until well combined. Place cherry jam into two clean and sterilized 6 ounce jam jars. Allow to cool on the counter and then place in refrigerator when not being used.
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING CHERRY JAM AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Cherry Jam; No Pectin Required
Cherry lovers will absolutely go bonkers over this cherry jam recipe. It’s full of natural cherry flavor and there’s no pectin required.
Ingredients
- 1 pound fresh cherries (I used Bing cherries) You could use canned cherries in syrup, Woodford bourbon cherries, or Bada Bing Cherries. One cherry that has caught my eye is this beautiful jar of wild cherries but I have not tried them yet.
- 1 1/2 cups granulated sugar
- juice from 1/2 lemon
- lemon zest from 1/2 lemon
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract (see Jett’s Kitchen recipe for homemade vanilla extract)
- 1 Tablespoon bourbon (optional but recommended)
Instructions
-
Prepare Cherries
First rinse cherries under cold water and pat dry. I leave the stems on until after removing the pits. Next you’ll need to remove the cherry pits. I have always used this clamp type cherry pitter. I place my large cutting board over the sink and clamp the device onto the board and then proceed to remove the pits. The pitted cherries fall into a clean bowl. Then after all the pits are removed I double check the cherries to make sure all seeds were removed. I do this by 1) wearing gloves 2) using a chop stick and poke it into the pitted cherry making sure there’s no pits inside 3) remove the stems and finally 4) put the confirmed pitted cherry into a new bowl.
-
Combine Cherries and Sugar and Cook
Next, in a large pan place pitted cherries and sugar. Stir until all cherries are coated in sugar and allow to rest covered for about one-hour or until natural juices form. If you like a chunky type jam mash cherries with a potato masher while in the pan. For a less chunky jam gently blend cherries to desired consistency. (I blended mine). Add lemon juice and cook cherries over medium high heat stirring constantly for about 10 minutes or until desired thickness. Keep a close eye while cooking as the mixture may want to boil over.
-
Add Other Ingredients and Jar
Remove cherries from heat and add lemon zest, vanilla extract, almond extract and bourbon (if using). Stir until well combined. Place cherry jam into two clean and sterilized 6 ounce jam jars. Allow to cool on the counter and then place in refrigerator when not being used.
