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Cherry Jam


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Rate this recipe 2.9/5 (124 Votes)


  • 1.5kg Cherries washed and stoned
  • 1,5kg Granulated sugar
  • (Makes about 6 x 225g (8oz) jars)


Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget


Step 1

Put the cherries into a large pan with 150mls water, bring to a simmer until the juices begin to run (about 10 mins)

Step 2

Mash the fruit with a potato masher and simmer for a further 5 mins until its thick puree

Step 3

Add the sugar and stir gently until completely dissolved

Step 4

Simmer for about 30 mins before removing any scum

Step 5

Test for set - chill a plate then put a teaspoon of jam on the plate and let it cool for 1 min, (push the surface of the jam, if it wrinkles, it has reached setting point. If necessary boil for a further minute then test again. Continue testing at 1 minute intervals, until the jam has reached setting point)

Step 6

Remove from the heat, skim off any scum, and allow to cool briefly before pouring into warm sterilised jars. Cool completely, label and store for up to a year. Once opened, refrigerate and eat within 3 - 4 weeks

Step 7

To sterilise the jars: wash with hot, soapy water, rinse in boiled water and drain on a clean tea towel. Stand on a baking tray and heat in the oven on gas mark 3 (170c) for 10 mins

It doesn't have to be cherries any berry fruit can be used or even try with other fruit.

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