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A cherry jam recipe is a must in every kitchen and my low sugar no pectin cherry jam recipe is the way jam should be. High on flavor instead of bucket fulls of sugar.
I had the pleasure of hosting a canning party with another mom and we knocked out two batches of jam and two runs of canned cherries. Not bad considering there were five kids running in and out and we did it in five hours.
We used Rainier cherries, which are considered a sweet cherry. They’re actually a cross between a Van and a Bing cherry.
Harvest Note: Whenever you pick cherries, be sure to leave the stem on, until just ready to use. Once you remove the stem, you allow oxygen into the cherry and it will turn brown and break down faster.
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Resources for Cherry Jam Recipe
If making things from scratch the old-fashioned way without chemicals and a ton of store bought ingredients, you’re going to love The Made-From-Scratch Life.
Included are my great-grandmothers and grandmother’s recipes for jams and jelly without store bought pectin. Learn how to preserve food the old-fashioned way complete with charts, lists, and time tested recipes! P.S. check out the bonuses –> The Made-From-Scratch Life
Our FREE Jam & Jelly Troubleshooting Guide
- How to test if your jam has reached the setting or gelled point before putting in jars and processing
- 3 easy steps to take if it’s not reaching the gel point
- How to salvage it if it didn’t gel.
- Bonus, the fruit acidity and pectin level chart!
Get it here–> Free Old-Fashioned Jam & Jelly Guide
Classic Zester- this little beauty makes getting that pectin luscious lemon zest into your strawberry jam without the bitter pith so easy.
Stainless Steel Canner– (Safe for glass top stoves) this water bath canner won’t rust like the granite wear runs and will be your trusty side kick in the kitchen for years to come.
The Pampered Chef Cutting Edge Food Chopper because chopping up fruit is not where I want to spend my time and I’m all about making quick work when possible.
This is a sweet cherry jam recipe, but if you have tart cherries, simply increase the amount of sugar.
low sugar cherry jam recipe
5 cups pitted and chopped cherries
2 & 1/2 to 3 cups sugar (depending on how sweet your cherries are and your preference)
5 tablespoons lemon juice
Wash, remove stems, and pit cherries. Get the cherry pitter!
Roughly chop up cherries. Place chopped cherries in a large stock pot. Add 1/2 cup water to cherries. Bring to a boil and allow to simmer for 15 minutes, stirring occasionally. You’ll see the cherries begin to break down and thicken.
Stir in sugar and lemon juice, mixing well. Bring to a full rolling boil, stirring constantly. Sugar will scorch quickly if not kept moving.
Boil, uncovered, till thick, about 10 minutes. and has reached the gel point via the sheet test. Remove from heat and pour into hot jars.
Note: It’s set when it sticks to the back of a metal spoon. This is called sheeting. Look at the jam dripping off the edge of the spoon. It should look like a “sheet” of jam, not a bunch of individual drops. See the free jam & jelly guide for more information. Cherry jam is not meant to be extremely thick. It’s a thinner jam, excellent on pancakes, waffles, toast, etc.
Wipe rims with a damp towel, put on lids and bands. Submerge in hot water bath and process for 15 minutes.
Take off of heat and let sit for 5 minutes before moving to a folded towel. Let sit for at least 12 hours before checking seals on jars. Then store in a cool dark place for up to a year. If any jars didn’t set, store in fridge.
Want to make this into cherry freezer jam instead? Simply put into freezer containers after jam has reached the gel point and freeze instead of processing via the water bath.
Make 3 pints or 6 jelly jars.
We had this on fresh bread last night for a snack and it was soooo good. Don’t throw those pits away either. Place them in jar and then cover with vinegar. Put in a dark cupboard for a few weeks and you’ll have cherry pit vinegar. Strain vinegar and enjoy!
Cherry Jam Recipe Without Pectin and Low Sugar
Prep time
Cook time
Total time
Author: MelissaKNorris
Serves: 4 jelly jars
Ingredients
- 5 cups sweet cherries, pitted and chopped
- 2 & ½ to 3 cups sugar (depending on how sweet your cherries are and your preference)
- 5 tablespoons lemon juice
Instructions
- Wash, remove stems, and pit cherries. A cherry pitter is highly advised
- Roughly chop up cherries. Place chopped cherries in a large stock pot. Add ½ cup water to cherries. Bring to a boil and allow to simmer for 15 minutes, stirring occasionally. You'll see the cherries begin to break down and thicken.
- Stir in sugar and lemon juice, mixing well. Bring to a full rolling boil, stirring constantly. Sugar will scorch quickly if not kept moving. Boil, uncovered, till thick, about 10 minutes. Remove from heat and pour into hot sterilized jars.
- Note: It's set when it sticks to the back of a metal spoon. This is called sheeting. Look at the jam dripping off the edge of the spoon. It should look like a "sheet" of jam, not a bunch of individual drops. Cherry jam is not meant to be extremely thick. It's a thinner jam, excellent on pancakes, waffles, toast, etc.
- Wipe rims with a damp towel, put on lids and bands. Submerge in hot water bath and process for 15 minutes. Take off of heat and let sit for 5 minutes before moving to a folded towel. Let sit for at least 12 hours before checking seals on jars. Then store in a cool dark place for up to a year. If any jars didn't set, store in fridge.
- Make 3 pints or 6 jelly jars.
About the Author
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.
