Sour Cherry Jam Recipe
This small-batch sour cherry jam is made without pectin, using just three ingredients. It’s a tangy, vibrant preserve perfect for toast, desserts, or cheese boards.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Total Time: 25 minutes
- Yield: 1 jar (about 1 cup) 1x
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups sour cherries, pitted and chopped
- 1 cup granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Place a small dish in the freezer to prepare for testing the jam’s doneness.
- In a large deep skillet, combine the sour cherries, sugar, and vanilla. Stir and bring to a rolling boil over medium heat.
- Continue cooking for about 10 minutes, stirring frequently until the mixture thickens.
- Test the jam using the frozen plate: place a small spoonful on the plate, let it sit for 30 seconds, then tilt. If it moves slowly, it’s done. If it slides quickly, continue cooking in 1-2 minute intervals and test again.
- Once done, transfer the jam to a heatproof jar or container. Let it cool to room temperature before storing.
Notes
- If using sweet cherries, reduce sugar to ¾ cup and add 1 tablespoon of lemon juice.
- Jam keeps up to 2 weeks in the refrigerator.
- Use the jam as a glaze, in baked goods, or with cheese for variety.
- Be cautious not to overcook—jam can quickly turn sticky and stiff.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://makeawhisk.com/sour-cherry-jam-recipe/