Oh my gosh, you guys, this cherry jam recipe? It's a total trip down memory lane. My grandma, bless her soul, used to make the most incredible cherry jams every summer. The whole house would smell like sunshine and sweet cherries honestly, it was pure magic. I tried to recreate her recipe years ago, and let's just say, my first attempt was… a sticky disaster. The cherries boiled over, the kitchen looked like a Jackson Pollock painting, and the jam ended up tasting more like burnt sugar than anything else. But I persevered, because that cherry-sunshine smell? It's just too comforting to give up on. This small-batch version is my redemption less mess, same amazing flavor. It's perfect for those cozy nights in, or even a fancy date night, honestly. It's that kind of jam.
Why You'll Love This Recipe
- It's a small batch, so less is more! (and less cleanup!)
- Great for even the pickiest eaters seriously, my nephew who hates everything loves this.
- Comfort food in a jar it's like a hug for your taste buds.
- Perfect for a romantic night in or a cozy movie marathon.
- Super easy to meal-prep! Make a batch and you're set for weeks.
- It just hits different, you know? That nostalgic cherry goodness.
My most recent jam-making adventure involved a rogue cherry pit that launched itself across the kitchen, narrowly missing my cat, Mittens. I swear, I almost had a heart attack! But hey, at least it made for a good story.
Ingredients
- Fresh Cherries (about 2 cups): Pitted, obviously! I use a cherry pitter makes life so much easier. Don't even think about skipping this step. You'll thank me later.
- Granulated Sugar (1 cup): I use organic cane sugar, but any granulated sugar works. I tried using honey once, and it was… interesting. Let's just say it didn't set properly. It was still edible, though.
- Lemon Juice (2 tablespoons): Freshly squeezed is best, folks. The acidity helps with setting and adds a nice zing. Don't use bottled lemon juice, it just doesn't have the same flavor.
- Water (2 tablespoons): Helps the sugar dissolve and prevents burning. Honestly, this is crucial!
- Vanilla Extract (1 teaspoon): A dash of vanilla adds a warm, comforting note. I love using pure vanilla extract it makes all the difference.
- Pinch of Salt: Enhances the sweetness of the cherries. Don't skip this it's vital.
- Optional: 1/4 teaspoon ground cinnamon: For a warm, spiced twist! I love this extra touch.
Instructions
- Step 1: Prep the Cherries:
- First, wash those cherries! Then, pit them. I use a cherry pitter, because, honestly, it's a lifesaver. You'll have a mountain of pits, but don't worry, they're easy to dispose of. This step takes about 10-15 minutes, depending on how many cherries you have. It's also super relaxing, kind of meditative even.
- Step 2: Combine Ingredients:
- In a medium saucepan, combine the pitted cherries, sugar, lemon juice, water, vanilla extract, and salt. Give it a good stir. Make sure the sugar is evenly distributed that's key to preventing burning. This is where I always get distracted, and then I end up having to scrub burnt sugar from my pan. Don't be like me!
- Step 3: Simmer the Jam:
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to low and simmer for about 15-20 minutes, or until the jam thickens. Stir frequently to prevent sticking. The kitchen will smell amazing at this point! Seriously, you'll want to eat it straight from the pan.
- Step 4: Check for Doneness:
- To test if it's ready, place a small spoonful of jam on a chilled plate. Let it cool for a minute. If it wrinkles when you push it with your finger, it's ready! If not, simmer for a few more minutes. This is where you can really get creative and decide how thick or thin you like your jam.
- Step 5: Jar the Jam:
- Carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, then seal them tightly with lids. I always double-check my seals! It's crucial for proper storage.
- Step 6: Process the Jars (Optional):
- For longer shelf life, process the jars in a boiling water bath for 10 minutes. This step is optional, but it's highly recommended if you plan to store the jam for more than a few weeks. I've had jars that didn't seal properly, and trust me, it's not fun. So follow the instructions carefully!
Remember that time I tried to make this jam with frozen cherries? Total disaster. The jam was watery and never quite set. Stick to fresh cherries, people!
Storage Tips
Once cooled completely, store your jam in a cool, dark place. It should last for several weeks, maybe even months if you processed it in a water bath. I once accidentally left a jar in the fridge for way too long it was still perfectly good, but it had separated a bit. So yeah, try to use it within a reasonable timeframe. It’s best to keep it in the pantry, but don't forget about it like I did!
Ingredient Substitutions
I've experimented with different types of sugar, but honestly, granulated sugar works best. I've tried using a little bit of maple syrup to add a different kind of sweetness, and it wasn't bad, but I prefer the classic sugar taste. You could probably use another type of berry if you're really in a pinch, but the cherry flavor is so unique. Don't mess with perfection, my friend.
Serving Suggestions
This jam is amazing on toast, scones, biscuits… honestly, anything you can think of! I love it with a dollop of whipped cream and a sprinkle of cinnamon. It's also great as a topping for ice cream or yogurt. Pair it with a cup of tea or coffee for the ultimate cozy treat. Or, if you're feeling fancy, serve it with some brie and crackers. It's that versatile.
Cultural Backstory
This recipe is a tribute to my grandmother's amazing cherry jams. They weren't just a dessert; they were a symbol of summer, family, and tradition. Every jar held a piece of her heart, and now, each jar of my jam holds a piece of hers for me. It's a delicious way to keep her memory alive.
Making this jam always brings back such sweet memories. It's more than just a recipe; it's a connection to my past. I hope you enjoy it as much as I do! Let me know how yours turns out!
Frequently Asked Questions
- → Can I use frozen cherries?
You can, but they might make the jam a little watery. I recommend thawing them completely and draining off any excess liquid before using them. I learned that the hard way!
- → What if I don't have lemon juice?
You could try using a little bit of lime juice or white vinegar as a substitute, but the flavor will be slightly different. Lemon juice really helps with the setting process.
- → How do I know when the jam is done?
The plate test is your best friend! If a spoonful of jam wrinkles when you push it with your finger, it's ready. Don't overcook it or it'll be too thick.
- → How long does the jam last?
Properly stored, it should last for several weeks in the pantry. If you processed it in a water bath, it'll keep even longer! But honestly, it's so good, it'll probably be gone before it spoils.
- → Can I add other fruits?
Absolutely! Experiment with adding other berries or even a little bit of orange zest. Just make sure they're compatible with the cherries. Have fun with it!