Cherry Jam With and Without Pectin

5 from 3 votes

This yummy cherry jam can be prepared with or without pectin and is perfect on toast or as a topping over ice cream, pancakes, or waffles!

Prep Time15

Cook Time20

Total Time35

Course: Condiments

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: tablespoon

Calories: 42kcal

Wash lids and collars with hot soapy water. Fill canner with water and add mason jars. Bring to a boil and simmer on low while you prepare the jam.

Remove stems and use a cherry pitter to remove the pits. Slice cherries in half or quarters.
Add cherries to a pot and sprinkle with sugar, lemon juice, and zest. Stir over low heat until sugar dissolves. Simmer for 15 minutes over low to medium heat.
If you want a smoother consistency, you can either mash the cherries with a potato masher or use an immersion blender.
If adding pectin, do so now and bring to a full rolling boil for 2 additional minutes. If you are not adding pectin, simmer the jam over low heat until it's reduced and thickened to your liking, or approximately 25 minutes.

Remove sterilized jars from water. Ladle cherry jam into sterilized mason jars, leaving ½ inch headspace. Wipe rims with a clean dishtowel or paper towel. Add lids to jars and screw collars on hand tight.
Use a jar lifter to carefully lower the filled jars into the pot of hot water. Water level should be at least a few inches above the jars. Bring water to a rolling boil for 15 minutes, adjust time for altitude.

This is a small-batch recipe. If you have lots of cherries, you can double the recipe.
Processed jam is good for up to a year when stored in a dark, cool location.
If you don't process the jam, it should be stored in the fridge.
If the cherries are juicy like mine were, add the pits to vodka to make moonshine, you can thank my friend, Lori, for that idea!
You can also blend the cherries before adding them to the pot.
Don't overcook the jam, the mixture will thicken as it cools!
After years of research, Ball no longer requires their lids and collars to be heated before using them!
Make sure all the jars are sealed before labeling them. Store in the pantry for up to one year. Store unsealed jars in the refrigerator to consume first.