Easy Cherry Jam Recipe

### 🍒 Easy Cherry Jam Recipe: From Grandma’s Kitchen to Yours

Introduction: When Cherries Bring Summer Home

Easy Cherry Jam Recipe

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When summer rolled in, my grandmother would sit on the porch, a big bowl of cherries on her lap, humming while pitting each one by hand. That jam, spooned over toast or swirled into yogurt, was the taste of our sunny mornings. This recipe brings those moments back—sweet, simple, and homemade. Start your own tradition today.

• Author: Wyatt Porter
• Prep Time: 10 min
• Cook Time: 30
• Total Time: 40 min

Ingredients

Scale 1x2x3x

4 cups fresh or frozen cherries (pitted)

2 cups granulated sugar

2 tbsp lemon juice

1/2 tsp vanilla extract (optional)

Instructions

In a large saucepan, combine cherries, sugar, and lemon juice.

Cook over medium heat, stirring until sugar dissolves.

Bring to a gentle boil. Reduce heat and simmer for 25–30 minutes, stirring often.

As it thickens, mash cherries with a spoon or potato masher to desired texture.

Once thick and jammy, stir in vanilla if using

Transfer hot jam to sterilized jars. Seal and cool. Store in fridge for up to 3 weeks or freeze for longer.

Notes

 

Make a batch, share a jar, and let the cherries tell your story.

Nutrition

• Calories: 45
• Sugar: 11g
• Fat: 0g
• Carbohydrates: 12g
• Fiber: 0.3g

Hey friends, Wyatt here! Let me ask you something: What’s that one taste that instantly teleports you back to childhood? For me, it’s the sticky-sweet magic of homemade cherry jam spooned over buttery toast. That ruby-red goodness isn’t just fruit in a jar—it’s sunshine, porch swings, and Grandma’s off-key humming bottled up. And guess what? You don’t need fancy gear or days of work to capture that joy. This easy cherry jam recipe is my tribute to those slow, golden summers—just 4 ingredients, 40 minutes, and zero pectin required. Whether you’re drowning in farmers’ market cherries or thawing a freezer stash, we’re turning those juicy gems into spoonable happiness. So tie on your apron, crank up some Willie Nelson, and let’s make your kitchen smell like a memory!

Grandma’s Porch & The Cherry-Pitting Symphony

Picture this: Oklahoma, 1995. Humidity thick enough to slice, cicadas buzzing like out-of-tune violins, and my tiny feet swinging off Grandma’s porch steps. She’d sit in her creaky rocker with a mountain of cherries in her lap, wearing that floral apron with the ripped pocket. I’d watch, mesmerized, as her wrinkled hands worked like hummingbirds—pop, pit, plink—each cherry hitting the bowl like a raindrop. “Patience, Wyatt,” she’d say, wiping juice off my chin. “Good jam takes love, not rushing.” We’d laugh when pits catapulted into the hydrangeas (sorry, birds!), and she’d sneak me the sugariest spoonfuls “for quality control.” That jam tasted like summer itself—bold, bright, and unapologetically messy. Every batch I make still feels like a high-five from her.

🛒 Your Jam Squad: Simple Ingredients, Big Flavor

• 4 cups cherries (pitted) – Fresh or frozen! Chef’s tip: Sour cherries (like Montmorency) pack punch, but sweet Bing works too. If using frozen, no need to thaw—toss ’em in icy!
• 2 cups granulated sugar – The sweet backbone. Swap alert: Swap ½ cup with honey for floral notes, but reduce lemon juice by 1 tsp—honey’s acidic!
• 2 tbsp lemon juice – Not just tang! The acid helps jam set and brightens flavors. Insider hack: Roll lemons on the counter before juicing—gets you every last drop.
• ½ tsp vanilla extract (optional) – My secret weapon! Adds warmth. Feelin’ fancy? Try almond extract or a cinnamon stick while simmering.

P.S. No pectin? No panic! Cherries are naturally high in pectin—just simmer ’em right and they’ll thicken like champs.

👩‍🍳 Let’s Jam: Your Foolproof Roadmap

1. Pit Party! Remove cherry stems and pits. Pro move: Use a chopstick to poke pits out through the stem end—faster than a fancy tool! (Save 5-10 pits; wrap in cheesecloth and simmer with jam for subtle almond depth.)
2. Sweeten the Pot: In a heavy-bottomed pot (enamel or stainless steel—no reactive metal!), combine cherries, sugar, and lemon juice. Stir over medium heat until sugar dissolves (about 5 mins). Watch for glittery grains disappearing—that’s your cue!
3. Bubble & Brew: Bring to a gentle boil—think “lazy lava bubbles,” not volcanic eruption. Reduce heat to low simmer. Cook uncovered 25-30 mins, stirring every 5 mins. Arm workout alert: Stir bottom edges to prevent scorching!
4. Mash & Marvel: As jam thickens, mash cherries with a potato masher or wooden spoon. Leave chunks if you like texture, or go smooth—your call! Thickness test: Drag a spoon through jam; if it leaves a clean path for 2 seconds, it’s ready.
5. Vanilla Kiss: Remove from heat. Stir in vanilla (if using). Fish out pits or cinnamon sticks. Float be gone! Skim off any foamy bits with a spoon—your jam will glow like rubies.
6. Jar It Up: Pour hot jam into sterilized jars (run ’em through dishwasher or boil 10 mins). Seal while hot. Cool to room temp, then refrigerate or freeze. Safety note: This is a fridge/freezer jam—not shelf-stable unless canned properly.

✨ Beyond Toast: Jammin’ Serving Ideas

Obviously, slather this on biscuits or pancakes—but let’s get wild! Swirl a spoonful into Greek yogurt with dark chocolate shavings for a “cherry Garcia” parfait. Glaze grilled chicken or pork chops during the last 5 mins of cooking. Or my fave: warm it slightly and drizzle over vanilla ice cream with crushed pistachios. Want to impress? Layer jam with mascarpone and shortbread cookies for a 5-minute trifle. Bonus: Gift jars tied with twine—stick on a label with your name and “Summer in a Jar!”

🎨 Mix It Up: 5 Flirty Twists

• Boozy Cherry: Stir in 1 tbsp bourbon or amaretto with the vanilla.
• Spiced & Nice: Add ¼ tsp cardamom + 1 star anise while simmering.
• Berry Bestie: Swap 1 cup cherries for raspberries or blackberries.
• Low-Sugar Love: Use 1 cup sugar + ¼ cup chia seeds (simmer 15 mins only).
• Savory Star: Add 1 tsp cracked black pepper + 1 sprig rosemary for cheese board glam.

🍒 Wyatt’s Whispers: Jam Wisdom & Bloopers

This recipe’s evolved since Grandma’s day—she’d gasp at my vanilla addition! (“Wyatt, that’s city nonsense!”) But trust me, it rounds out the tartness beautifully. One time, I got distracted by a football game and boiled the jam like lava… ended up with cherry-flavored hockey pucks. Moral: Keep it at a gentle simmer! Also—don’t stress perfection. Some batches set firmer, others stay saucy (both taste amazing). And if your kitchen looks like a crime scene after pitting? Wear an apron. Or don’t. Cherry splatter is a badge of honor.

❓ Jam Q&A: Your Curiosities, Solved!

• “Why isn’t my jam thickening?” → Patience, grasshopper! Simmer uncovered until it passes the “path test” (step 4). If still runny after cooling, re-simmer 10 mins. Remember: it thickens as it cools!
• “Can I reduce the sugar?” → Sugar isn’t just sweetener—it preserves and sets jam. For less sugar, try the chia variation (above), but know it’ll be saucier and lasts only 1 week in the fridge.
• “Help! My jam tastes too tart.” → Balance it! Stir in 1 tbsp honey or maple syrup after cooking. Next time, use sweeter cherries or up sugar by ¼ cup.
• “How long does it keep?” → Fridge: 3 weeks. Freezer: 6 months (use 8-oz jars—leave ½ inch headspace for expansion). Thaw overnight in the fridge.

Nutritional Nibbles (Per 1 Tbsp)

Calories: 45 | Sugar: 11g | Carbs: 12g | Fat: 0g | Fiber: 0.3g
Remember: This is a treat—but cherries deliver antioxidants like whoa!

There you have it, friends—homemade cherry jam that’s as easy as it is magical. Every spoonful is a reminder that the best flavors come from simple ingredients and a little kitchen love (okay, and maybe a cherry-stained T-shirt or two). Whether you’re spreading it on toast, swirling it into yogurt, or handing jars to lucky friends, this jam brings a bit of sunshine to any day. So the next time you see those ruby-red cherries at the market, grab ’em—and let’s make Grandma proud. Here’s to sticky fingers, sweet memories, and jam that tastes like summer itself. Happy jamming!

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