Sour Cherry Jam
Sweet, tangy, and bursting with rich fruit flavor, this homemade sour cherry jam is the perfect way to preserve the taste of summer all year round. Made with just three simple ingredients—freshly picked sour cherries, granulated sugar, and a splash of zesty lemon juice—this no-pectin recipe balances natural tartness with a delightful sweetness. The jam's glossy texture and vibrant ruby-red hue are achieved through patient simmering, making it an ideal topping for toast, pastries, or even cheese boards. Whether you're a seasoned jam-maker or a beginner looking for a foolproof recipe, this 40-minute stovetop method ensures a luscious, spreadable jam that’s as satisfying to make as it is to eat. Perfect for canning or enjoying fresh, it’s a pantry classic you’ll come back to again and again!
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Recipe Information
Ingredients
- 1000 grams sour cherries
- 700 grams granulated sugar
- 2 tablespoons lemon juice
Instructions
Wash and pit the sour cherries, discarding any that are overripe or damaged.
In a large pot, combine the pitted cherries and sugar. Stir well to evenly coat the cherries in sugar.
Let the mixture sit at room temperature for about 15 minutes. This helps the cherries release their juices.
Place the pot over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking at the bottom.
Reduce the heat to low and continue simmering the mixture, stirring frequently, for about 30 minutes. Skim off any foam that forms on the surface.
Add lemon juice to the pot and stir well. This enhances the flavor and helps preserve the jam.
Continue cooking until the jam thickens to your desired consistency. To test, place a small spoonful on a chilled plate and run your finger through it. If the jam doesn’t run back together, it’s ready.
Remove the pot from heat and let the jam cool slightly.
Transfer the jam into sterilized jars, leaving about 1/4 inch of space at the top. Seal tightly with lids.
Allow the jars to cool completely before storing them in the refrigerator or processing them in a water bath for long-term preservation.
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 823.9 g | 300% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 785.7 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1761 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
