Cherry jam

Name: Cherry jam
Total time: 1 h
Yield: ± 4 jars of 250 ml
Ingredients: 1 kg cherries (± 850 g pitted); jam sugar with pectin, as directed on the packet (e.g. 500 g of 2:1 preserving sugar); juice of 1 lemon

Updated on 9 October 2026

Makes: ± 4 jars of 250 ml
Time: 1 hr
From: Wild cherry

Ingredients

1 kg cherries (± 850 g pitted)
jam sugar with pectin, as directed on the packet (e.g. 500 g of 2:1 preserving sugar)
juice of 1 lemon

Method

Rinse and pit the cherries, catching the juice.
Chop some of the cherries or crush them lightly.
Mix the cherries, lemon juice and jam sugar in a large pan and bring to the boil, stirring.
Boil hard for 4 minutes (or as the packet says).
Skim off the foam, fill hot, clean jars to the brim, close and turn them upside down for 5 minutes.

Storing: Unopened, a year in a cool, dark place; once opened, in the fridge and eat within 3 weeks.