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Small Batch Cherry Jam Recipe

Small Batch Cherry Jam Recipe

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4.4 from 133 reviews

This small-batch cherry jam is sweet, bright, and bursting with real cherry flavor. With only three ingredients (cherries, sugar, and lemon juice), it’s perfect for when you want homemade jam without making a huge batch. It’s quick to prepare with minimal effort and doesn’t require any added pectin, thanks to the help of finely chopped or blended cherries.

  • Total Time: 8 hours 35 minutes
  • Yield: 14 oz (about 1 3/4 cups)

Ingredients

Fruit

  • 2½ cups (400 g) halved and pitted sweet cherries, fresh or frozen

Sweetener

  • 1 cup (200 g) granulated sugar

Acid

  • 2 Tablespoons (30 ml) lemon juice, from about one lemon

Instructions

  1. Combine Ingredients: In a medium pot, add the prepared cherries, sugar, and lemon juice.
  2. Heat and Dissolve Sugar: Place the pot over medium heat. Stir occasionally until the sugar completely dissolves and the syrup turns dark red. This will take about 5 minutes if using fresh cherries or 10 minutes for frozen cherries.
  3. Boil and Thicken: Increase the heat to bring the mixture to a rolling boil that cannot be stirred down. Let it boil for about 8-10 minutes, stirring as needed, until the jam thickens and reaches 220°F (105°C). Test the jam by dropping a little on a cold plate—if it runs, continue cooking for a minute or two and test again. When it stays in place on the plate, the jam is ready.
  4. Blend the Jam: Remove the pot from the heat. Use an immersion blender to break up the cherry pieces, blending for just a few seconds at a time until no large pieces remain. Tilt the pan if needed to keep the blender head fully submerged.
  5. Jar and Chill: Pour the hot cherry jam into clean jars, seal tightly, and refrigerate. The jam will thicken as it cools; for best results, let it set overnight before using.

Notes

  • Chop cherries finely before cooking if you don’t have an immersion blender.
  • Use a larger pot than you think you’ll need to avoid boil-overs, as jam bubbles up significantly.
  • The jam will continue to thicken as it cools and sets in the fridge overnight.
  • Once opened, cherry jam will keep for up to three months in the refrigerator.
  • For longer storage, freeze unopened jars for up to a year or process for canning following USDA guidelines.
  • This recipe is for a small batch, making about 14 oz of jam—perfect for gifting or enjoying over a few weeks.
  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Sauces-condiments
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 oz
  • Calories: 64
  • Sugar: 16g
  • Sodium: 1mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Find it online: https://sophiasplate.com/small-batch-cherry-jam-recipe/