Morello cherry jam

Name: Morello cherry jam
Total time: 1 h 15 min
Yield: makes ± 4 jars of 250 ml
Ingredients: 1 kg stoned morello cherries (± 1.2 kg with stones); 500 g jam sugar 2:1; juice of ½ lemon

Updated on 9 October 2026

Makes: makes ± 4 jars of 250 ml
Time: 1 hour 15 min
From: Sour cherry

Ingredients

1 kg stoned morello cherries (± 1.2 kg with stones)
500 g jam sugar 2:1
juice of ½ lemon

Method

Wash the cherries and remove the stalks and all the stones. Weigh the stoned fruit.
Mix the cherries with the jam sugar and lemon juice and leave for 30 minutes, so that the juice is released.
Bring to the boil, stirring, and boil hard for 4 minutes (or as stated on the packet). Skim off the foam.
Lightly crush the fruit with a potato masher if you like a finer jam.
Fill hot, sterilised jars to the brim, close them straight away and turn them upside down for 5 minutes.

Storing: A year in a cool, dark place; after opening, in the fridge. Lovely on bread, in yoghurt or with rice pudding.