Small Batch Cherry Jam Recipe

If you’re craving something sweet, glossy, and bursting with the flavor of peak-season cherries, this Small Batch Cherry Jam is the answer. It transforms humble ingredients into a jam that tastes like sunshine in a jar! Whether you love slathering it on toast or swirling it into yogurt, this homemade cherry jam is pure comfort. Get ready to fall in love with a fuss-free recipe you’ll turn to all summer and beyond.

Ingredients You’ll Need

There’s magic in simplicity, and this ingredient list proves it. Each component plays a starring role in flavor, color, and texture, allowing those succulent cherries to truly shine.

• Sweet Cherries: The heart of our Small Batch Cherry Jam—use fresh, ripe cherries for the brightest flavor, or frozen when cherries are out of season.
• Granulated Sugar: Not only sweetens but also helps the jam thicken and preserve; try to use good-quality sugar for best clarity and color.
• Lemon Juice: Adds brightness, balances the sweetness, and helps the jam set; always use freshly squeezed for maximum zing.

How to Make Small Batch Cherry Jam

Step 1: Combine Cherries, Sugar, and Lemon Juice

In a roomy medium-sized pot, add your halved and pitted cherries, sugar, and fresh lemon juice. If you’re working with large cherries, a quick run with a knife or kitchen shears to chop them smaller is helpful for the perfect set. Everything starts out looking a little separate, but as soon as gentle heat works its magic, you’ll see the cherries release their gorgeous ruby syrup and begin to meld together.

Step 2: Dissolve Sugar and Start Cooking

Set the pot over medium heat and stir occasionally. If you’re using fresh cherries, the sugar will dissolve and the syrup will take on a dark red hue in about five minutes. Frozen cherries may take a bit longer as they release their juices. Don’t rush—those extra minutes are what give our small batch cherry jam its luscious body and deep flavor!

Step 3: Boil and Test for Set

Once the mixture comes to a bubbling, rolling boil that can’t be stirred down, it’s time for a little patience. Keep it at this steady boil for 8 to 10 minutes, stirring frequently and watching closely. The goal is to reach 220°F/105°C (a candy thermometer is incredibly helpful here). Test the set by dropping a little jam on a cool plate, waiting a few moments, and then tilting. If the blob gently slides but doesn’t run, you’re ready! Otherwise, return to the stove for another minute and retest.

Step 4: Blend for a Silky Jam

Off the heat, grab your immersion blender and pulse—just a few seconds at a time—until those cherries are broken down, but the jam still has some lovely texture. Keeping the blender head fully submerged prevents splatters (learned that one the hard way!). If you don’t have a blender, don’t worry—finely chopping your cherries beforehand works, too.

Step 5: Jar and Chill

Pour the hot jam into clean jars, leaving some space at the top, and tightly seal. The jam sets fully as it chills, so try to resist dipping in right away. An overnight rest in the fridge is pure magic, giving you the perfect spreadable consistency for breakfast the next morning—or, let’s be honest, a midnight snack.

How to Serve Small Batch Cherry Jam

Garnishes

Spoon your Small Batch Cherry Jam into pretty bowls or jars, then top with a sprig of mint, a few extra cherry halves, or even a dusting of finely grated lemon zest for color and freshness. A pat of soft butter melting beneath a generous spoonful of jam on a warm biscuit is a truly irresistible touch.

Side Dishes

This jam isn’t just for toast—try serving it alongside a cheese board with creamy goat cheese or salty feta for a fabulous sweet-savory combo. It’s also perfect dabbed onto scones, dolloped on pancakes, or swirled through Greek yogurt for breakfast parfaits that look as good as they taste.

Creative Ways to Present

If you’re gifting your Small Batch Cherry Jam, tie up little jars with twine, tuck in a handwritten label, and pair with a fresh-baked loaf. For dessert, swirl the jam into vanilla pound cake batter, make thumbprint cookies, or spoon over vanilla ice cream. The deep sunset color and silky texture turn even simple treats into a feast for the eyes!

Make Ahead and Storage

Storing Leftovers

Store any opened jar of jam in the refrigerator, tightly sealed. Thanks to the sugar and lemon juice, your Small Batch Cherry Jam stays fresh for up to three months—though it rarely lasts that long in our house!

Freezing

To save a taste of summer for later, freeze unopened jars of cherry jam for up to one year. Just make sure your jars are freezer-safe and leave a little extra space at the top to allow for expansion. Defrost overnight in the fridge and enjoy as if it were just made.

Reheating

Jam gets a bit firmer as it chills, but there’s no need to reheat. If you want a pourable sauce for pancakes or desserts, simply spoon some into a bowl and microwave at low power for a few seconds, stirring until silky.

FAQs

Do I need pectin for Small Batch Cherry Jam?

Nope! This recipe uses sugar and lemon juice to help the cherries set naturally. Chopping the fruit small and cooking to the right temperature does all the heavy lifting—no extra pectin required.

Can I make this jam with sour cherries instead of sweet?

You sure can! If you use sour cherries, just taste and add 2–4 more tablespoons of sugar until it’s perfectly sweet-tart to your liking. The cooking method stays the same.

How do I know when the jam is thick enough?

The plate test is your friend! When a spoonful cools and resists running when you tilt the plate, your Small Batch Cherry Jam is ready. The jam thickens even further after it cools in the jar overnight.

Why use an immersion blender at the end?

Blending breaks cherries into tiny bits, creating a smoother, more spreadable jam. It also helps your jam set more firmly since smaller pieces mean more pectin gets released from the fruit skin and flesh.

Can I double the recipe?

Absolutely, but keep in mind that larger batches may take a bit longer to cook and thicken. For best results and easiest jam-making, stick to small batches and make more as needed—it’s quick enough for a second round!

Final Thoughts

If you’ve ever wished you could bottle up the joy of summer cherries, this Small Batch Cherry Jam will do exactly that. Whether you’re a jam novice or a seasoned canner, this recipe’s simplicity and flavor will win you over. Give it a try, share it with friends, and get ready to brighten up breakfasts, desserts, and everything in between!

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