easy cherry jam recipe

easy cherry jam

prep time: 30 minutes
cook time: 10 minutes
ready in: 40 minutes

makes: 32 servings, 1 Tablespoon each


  • 2 half-pint jam jars with 2-part lids
  • 1 ¼ cups granulated sugar
  • 3/4 lb. fresh dark sweet cherries
  • 1/2 lemon for juice and peel
  • 1 oz. (3 Tablespoons) powdered fruit pectin
  • 1/4 teaspoon almond extract (optional)

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Wash jars, lids and screw tops in hot, soapy water. Rinse in hot water, drain and allow to air dry on a clean towel. Measure sugar and set aside.
  2. Remove stems from cherries, slice in half to remove pits and chop into 1/2-inch pieces. You should have about 2 cups. Squeeze juice from lemon half and cut yellow part of peel in a continuous strip about 1/2 x 6 inches.
  3. Combine chopped cherries, lemon juice, lemon peel and pectin in a medium saucepan. Bring mixture to a full boil over medium-high heat and cook for 5 minutes, stirring constantly. Add sugar, stir to dissolve and boil for 2 minutes more, stirring constantly. Remove from heat.
  4. Remove lemon peel and add almond extract. Ladle jam into jars, filling to within 1/2 inch of rim. Seal with lids and screw tops. Allow to cool 30 minutes at room temperature. Refrigerate and use within 3 weeks. Makes 2 half-pints.

Tip: No double-dipping allowed! To avoid crumbs and spoilage, never serve jam directly from the jar. Use a clean spoon to dish out just enough jam onto a plate or serving dish.

Per serving: 35 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 9g carbohydrate, 0g fiber, 9g sugars, 0g protein