Quick Cherry Jam Recipe

Nothing tastes quite like homemade. Bring home a bundle of cherries for a simple jam. It’s sweet, and deeply flavored, suitable for beginners and experienced jam-makers. It has a thick, chunky texture that’s perfect for spreading on toast.

Yield: Makes about 1 1/2 cups


  • 2 pounds sweet cherries, pitted
  • 3/4 cup granulated sugar
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • Pinch salt


  1. Place the cherries in the bowl of a food processor or blender, and pulse at 3-second bursts several times to partially chop the cherries. Most of the cherries will be broken down, although some will stay whole. Be sure not to purée the cherries.
  2. Place a saucer or small plate in the freezer. This will be used to test the jam consistency later.
  3. Place the cherries, sugar, lemon zest and juice, and salt in a large, nonreactive saucepan over high heat and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium-high and simmer, stirring frequently, until the mixture is slightly thickened and looks like it’s beginning to gel, about 20 minutes. Remove from the heat.
  4. The jam will be loose but should coat the back of a spoon. It will thicken more as it sets. To test for doneness, add a small spoonful of jam to the plate that was placed in the freezer, then return it to the freezer for about 2 minutes. Remove the plate and gently nudge the jam with a spoon or your finger. If it wrinkles, it’s done. If not, cook the jam for another 5 minutes and repeat.
  5. Transfer the jam to a glass jar and cool completely. Cover and store in the refrigerator.

Source: the Kitchn

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