How to Make Cherry Jam Without Pectin
This Cherry Jam Recipe allows you to make your own cherry jam without pectin using a few simple ingredients you already have on hand, I'll show you how to make jam using just three ingredients - no pectin required! All you need is fresh fruit, sugar, and lemon juice to make a pint jar of homemade jam you can store in the fridge.
Servings: 1 pint jar
Ingredients
- 3 cups ripe sweet cherries (such as Bing or Rainier)
- ½ cup sugar
- 1 teaspoon fresh lemon juice
Instructions
- Stem the cherries, then pit them over a bowl placed in your kitchen sink. This makes for an easier cleanup!
- In a 2 ½ quart saucepan (or a little bigger), combine the cherries and sugar over medium heat. Don't use a smaller size saucepan, or you'll have problems with it bubbling over and making a mess of your kitchen - I've done this and it's not fun! Cook, stirring occasionally, until the cherries begin to break down and release its juice, about 7 minutes.
- Bring to a boil over medium-high heat. Cook, stirring occasionally, until the mixture thickens, about another 7 minutes.
- Add the lemon juice and reduce the heat to low. Using a wooden spoon or potato masher, crush the fruit until it reaches the desired consistency, about 1 minute. Remove from the heat and let the cherry jam rest in the saucepan for 15 minutes.
- Ladle the cherry jam into a pint jar (2-cups). Clean the rim of the jar with a damp paper towel. Place a lid on the jar and let cool on the kitchen counter for 1 hour. Transfer the jar to the refrigerator and cool another 1 hour to let it set.
- Store in the jar with a tight-fitting lid in the refrigerator for up to 1 month.
