Cherry Jam

Updated: Apr 30, 2020

If you follow my Facebook page then you would know about the whopper cherry season I had with my two little trees.  All up about 20kg of cherries were picked – many eaten, lots gifted to class parties and the work staff room, some sold, a few jammed, copious frozen!  

With Christmas fast approaching a simple festive treat was in order, so I decided to make cherry jam to accompany our turkey instead of the traditional cranberry sauce.  It is a delicious jam in its own right and will go beautifully on toast, scones, cakes… anything where jammy goodness is called for.

Cherry Jam


1kg cherries, pitted, halved 1/4 cup fresh lemon juice 800g sugar 50g packet jam setta (pectin)


Combine the cherries and lemon juice in a large saucepan over medium-high heat.  

Bring to the boil and cook, uncovered, stirring occasionally for 5 minutes or until cherries are just tender.  

If you want chunky jam leave as is and proceed to the next step.  If you prefer a less chunky or smooth jam mash the cherries with a potato masher or stab blender.

Add the sugar and cook, stirring occasionally, for 20 minutes or until the mixture reduces by about a quarter.  

Add the jam setta and cook, stirring, for 5 minutes or until the mixture dissolves.

Spoon the hot jam into sterile jars, seal immediately.  

Turn upside down for 2 minutes, then turn upright and set aside until cooled.  

Store in a cool, dry place until ready to use.

A note from Gracious Goodness :

To sterlise your jam jars - thoroughly wash the preserving jars and lids in hot soapy water, rinse well and drain to dry.  To sterilise either put through a hot dishwasher cycle or put the jars in a cold oven, turn to 100 degrees for about 20 minutes and boil the lids for a minute or two in a saucepan.

Sandra xo

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