We’re making a delicious, additive-free cherry jam that’s perfect for spreading on bread, muffins, waffles, or cakes. It’s also refreshing when mixed with cold water as a fruity drink. The jam is thick, naturally sweet, and bursting with fresh cherry flavor.

Making it ourselves ensures that every bite is pure fruit goodness—no artificial additives, no preservatives. It’s a fun way for us to enjoy cherries beyond just eating them fresh.

Ingredients Needed

For a full batch of cherry jam (about 2.5–3 liters), we need:

- 2 kg fresh cherries, pitted

- 250 g white sugar

- 180 g rock sugar

- A pinch of salt for soaking

Tip: If you want a smaller batch, simply reduce the sugar proportionally. Adjust sweetness to your taste—less sugar still gives a thick, flavorful jam.

Step 1: Wash and Soak the Cherries

1. Rinse all 2 kg of cherries thoroughly under running water.

2. Prepare a bowl of cold water with a pinch of salt and soak the cherries for 5–6 minutes.

3. Drain the cherries and rinse again to remove any salt residue.

This step helps clean the cherries thoroughly, removing dirt or small debris. Soaking also ensures a cleaner, fresher taste in the final jam.

Step 2: Pit and Prepare the Fruit

1. Slice each cherry in half using a small blade or paring tool.

2. Carefully remove the pits and discard them.

3. Place all the cherry flesh in a large, clean, dry, and oil-free bowl.

Now we have a pile of fresh, ready-to-use cherries, perfect for mixing with sugar.

Step 3: Macerate with Sugar

1. Add 250 g of white sugar to the cherries.

2. Mix gently but thoroughly until all the cherries are evenly coated.

3. Cover the bowl with plastic wrap and place it in the refrigerator for 2–3 hours.

During this time, the natural pectin in cherries begins to release, which will help the jam thicken beautifully during cooking.

Step 4: Cook the Jam

1. Transfer the cherries along with their juice into a clean, medium-sized cooking vessel.

2. Bring the mixture to a gentle boil.

3. Add 180 g of rock sugar and stir until dissolved.

4. Reduce the heat to low and simmer for about 40 minutes, stirring constantly to prevent burning.

Observation:

- After 20 minutes, the jam begins to thicken slightly.

- At 30 minutes, it’s becoming rich and smooth.

- By 40 minutes, the jam has a full, gelatinous texture, perfect for spreading.

Step 5: Prepare Jars

1. Sterilize your glass jars by pouring boiling water over them, then allow them to dry completely.

2. Let the cooked jam cool until it’s warm to the touch, not hot.

3. Carefully spoon the jam into the jars.

Tip: Allow the jam to cool fully before sealing. This prevents condensation, which can lead to spoilage and ensures the jam lasts longer.

Step 6: Storage and Serving

1. Store the jars in the refrigerator. Properly stored, this jam can last for months.

2. Always use a clean, dry spoon when serving. Never introduce water into the jar to avoid spoilage.

The thick, smooth jam spreads beautifully on bread or serves as a perfect filling for muffins, cakes, and buns.

Step 7: Enjoy as a Refreshing Drink

This jam isn’t just for spreading. We love mixing 1–2 tablespoons of jam with cold, boiled water to create a sweet, fruity drink. It’s especially refreshing during hot summer days and is a favorite with kids. It’s also a creative way to enjoy cherries beyond just breakfast or snacks.

Extra Tips

- Adjust sugar to your taste; slightly more sugar helps the jam last longer.

- This jam is completely additive-free—just cherries, sugar, and natural pectin.

- Its fresh, fruity taste and thick texture make it far superior to store-bought jams.

Final Thoughts

Lykkers, making homemade cherry jam is simple, rewarding, and so much fun. From washing and pitting cherries to tasting the thick, sweet jam, every step fills our kitchen with amazing aromas. Whether spread on toast, baked into cakes, or served as a refreshing summer drink, this jam makes every meal special. Let’s enjoy the cherry season and savor every spoonful together!