Making homemade cherry jam with sweet, juicy cherries at their peak is a rewarding way to preserve their flavor.
The deep, ruby-red color and rich taste come together with just a few simple ingredients, making this an ideal recipe for beginners. With Pomona’s Pectin, this jam sets beautifully while keeping the amount of sugar lower than traditional recipes.
A spoonful of this jam adds a burst of cherry flavor to vanilla ice cream, spreads beautifully on warm toast, and stirs effortlessly into morning yogurt.
The process is straightforward—cook down pitted cherries, add lemon juice and calcium water, then mix in Pomona’s Pectin with sugar or honey to create the perfect consistency.
This versatile cherry jam recipe works with sweet cherries, tart cherries, or even frozen cherries, allowing you to adjust the flavor to your liking.
Whether this is your first jam or you’re searching for a great way to preserve cherries, this easy cherry jam recipe is one you’ll want to make again and again.
**DISCLAIMER**This recipe is based on safe canning practices; however, always consult the USDA Complete Guide to Home Canning or your local extension office for the most up-to-date and approved canning methods. Proper acidity levels and processing times are essential for safe home preservation. Adjustments may be needed based on altitude and specific canning guidelines.
Why You’ll Love This Recipe
01. Made with Less Sugar
Pomona’s Pectin allows for a low-sugar jam without sacrificing flavor. Unlike traditional jams that rely on high-sugar pectins, this recipe creates a naturally sweet and vibrant jam with a fraction of the sugar.
02. Perfect for Canning or Freezing
Whether you prefer using a water bath canner for shelf-stable jam or making a quick cherry freezer jam, this recipe adapts effortlessly. Enjoy the best way to preserve your cherries, no matter your storage preference.
03. Works with Sweet or Tart Cherries
Use Bing cherries, Rainier cherries, or sour cherries to customize the flavor. Sweet cherries create a rich, deep jam, while tart cherries add a bright, tangy twist.
04. No High-Sugar Pectin Needed
Pomona’s Pectin, made from natural citrus fruits, allows you to control the sugar level while ensuring a perfect gel. Say goodbye to store-bought pectins that require excess sugar!
05. Simple & Foolproof
This easy cherry jam recipe is perfect for beginners and experienced canners alike. With clear instructions and simple ingredients, making your own homemade cherry jam has never been easier.
Ingredients
- Sweet Cherries – Use fresh pitted cherries for a naturally sweet, flavorful jam. Or you can use frozen cherries as well.
- Lemon Juice – Enhances the flavor and helps preserve the jam. Bottled lemon juice ensures consistent acidity for safe canning. This is the brand I use and love!
- Pomona’s Pectin & Calcium Water – This low-sugar pectin allows the jam to set without excess sugar. This pectin is amazing!! It allows for the fruit taste to shine, not the sugar.
Creative Twists and Variations
- Sour Cherry Jam Recipe – Use sour cherries instead of sweet cherries for a tangier flavor.
- Cherry Freezer Jam – Skip the water bath canning and store your jam in the freezer for a quick and easy alternative.
- Cherry Vanilla Jam – Add ½ teaspoon vanilla extract for a warm, sweet depth of flavor.
- Cherry Berry Jam – Combine cherries with strawberries or raspberries for a unique mixed berry jam.
- Spiced Cherry Jam – Stir in ¼ teaspoon cinnamon for a cozy, spiced twist.
Tools You May Need
- Water Bath Canner – Essential for preserving the jam for long-term storage.
- Cherry Pitter – Makes removing pits quick and easy. This one is the best!!
- Glass Jars – Half-pint jars are perfect for storing your homemade cherry jam in.
For a complete Amazon Idea List for this recipe with canning books and more click HERE.
How to Make Homemade Cherry Jam (Step-by-Step Instructions)
Step 1: Prepare Jars & Equipment
Before beginning, make sure all jars and canning tools are properly prepped. Wash half-pint jars in hot, soapy water and rinse thoroughly. Keep them warm in hot water until they are ready to be filled.
Place canning lids in a small pot of hot (not boiling) water to soften the seal. Keep them in the water until they are needed.
Fill a water bath canner with enough water to fully cover the jars by at least two inches. Heat the water to a gentle simmer while you prepare the jam.
Step 2: Prepare Calcium Water
Pomona’s Pectin requires calcium water to activate the gelling process. In a small jar, mix ½ teaspoon calcium powder (included in the Pomona’s Pectin package) with ½ cup water. Shake well to dissolve, then set aside. Four teaspoons of this mixture will be used in the recipe.
Step 3: Prepare the Cherries
For fresh cherries, rinse them under cool running water, remove the stems, and pit them using a cherry pitter or a small knife. Mash them with a potato masher for a chunkier jam or use an immersion blender for a smoother consistency. Measure four cups of mashed cherries for the recipe.
For frozen cherries, measure six cups of frozen, unsweetened cherries since they shrink when thawed. Place them in a large Dutch oven over medium heat, stirring occasionally until they thaw completely. Once softened, mash with a potato masher or blend with an immersion blender until you have four cups of mashed fruit.
If you prefer some cherry chunks in your jam, leave some fruit slightly intact instead of fully pureeing.
Step 4: Cook the Cherry Jam
Add the mashed cherries to a large pot over medium-high heat. A deep pot works best to prevent splattering as the jam thickens.
Stir in four teaspoons of calcium water and one-fourth cup of bottled lemon juice or lime juice to maintain the proper acidity for safe canning.
In a separate bowl, whisk together three teaspoons of Pomona’s Pectin and between 3/4 cup to 2 cups of sugar or 1 cup of honey. Mixing the dry ingredients first prevents clumping when added to the jam.
Bring the cherry mixture to a full rolling boil, stirring frequently to prevent scorching. Slowly add the sugar-pectin mixture, stirring constantly to distribute it evenly. Continue stirring for one to two minutes as the jam returns to a full boil and begins to thicken. If unsure about the consistency, proceed to the next step to test the thickness.
Step 5: Test the Jam for Thickness
To check if the jam has reached the right consistency, place a small plate in the freezer before you begin cooking.
Once the jam has boiled, remove the plate and spoon a small amount onto it. Let it sit for 30 seconds, then gently push the edge with a spoon.
If the surface wrinkles slightly, the jam is ready. If it remains runny, return the pot to heat and boil for another one to two minutes, then test again.
Jam continues to thicken as it cools, so please caution and avoid overcooking.
Step 6: Fill the Jars
Once the jam has boiled 1-2 mins, it’s time to fill the jars. Using a ladle or funnel, pour the hot jam into warm jars, leaving 1/4 inch of headspace at the top.
Run a bubble remover tool or a clean spoon along the inside of the jar to remove any trapped air bubbles.
Wipe the rims of the jars with a clean, damp cloth dipped in white vinegar to ensure a proper seal.
Place the lids on the jars.
The place the screw band and tighten the screw bands until fingertip-tight.
Avoid over-tightening, as air needs to escape during processing.
Step 7: Process in a Water Bath Canner
Using a jar lifter, carefully lower the filled jars into the water bath canner. Make sure they are completely submerged with at least two inches of water covering them.
Bring the water to a full rolling boil and process the jars for ten minutes. If you live at a higher altitude, add one extra minute for every 1,000 feet above sea level.
After processing, turn off the heat and let the jars sit in the hot water for five minutes before removing them.
Step 8: Cool and Store the Jam
Use a jar lifter to remove the jars from the canner and place them on a towel or cooling rack. Let them sit undisturbed for 24 hours to allow the seals to set properly.
Check the seals by pressing down on the center of each lid. If the lid does not pop or move, the jar is properly sealed. If a lid pops when pressed, the jar did not seal properly and should be refrigerated and used immediately.
Remove the screw bands before storing to prevent moisture buildup. Store sealed jars in a cool, dark place for up to one year.
If any jars fail to seal, refrigerate and use within three weeks.
This homemade cherry jam is a delicious way to enjoy fresh cherries all year long.
By using Pomona’s Pectin, this recipe keeps the sugar content lower while still achieving a perfectly thickened jam.
Enjoy it on toast, ice cream, yogurt, pancakes, or straight from the spoon!
Tips for Best Results
- For a smoother jam – Blend the cherry mixture with an immersion blender before adding pectin.
- For a thicker jam – Increase Pomona’s Pectin by ½ teaspoon.
- To reduce foaming – Add ½ teaspoon butter while cooking.
- Test for doneness – Place a small spoonful on a chilled plate; if it wrinkles when pushed, it’s ready.
Cozy Pairings for Homemade Cherry Jam
Cherry jam has the perfect balance of sweet and tart, making it a delicious addition to a variety of comforting treats. Whether spread over warm bread or paired with something creamy, these combinations will make every bite even more enjoyable.
- Homemade yogurt – The tangy creaminess of homemade yogurt pairs beautifully with the rich, fruity sweetness of cherry jam. Swirl a spoonful into a bowl of yogurt for a simple yet nourishing breakfast or snack.
- Caramel chocolate chunk ice cream – The deep caramel notes and indulgent chocolate chunks in this ice cream create a decadent contrast to the bright, fruity flavors of cherry jam. Drizzle it over a scoop for a decadent dessert experience.
- Soft multigrain sourdough bread – There’s nothing better than a slice of freshly baked sourdough with a generous spread of cherry jam. The nutty, hearty flavors of multigrain sourdough make for the perfect rustic pairing.
- Sourdough waffles and pancakes (discard or starter) – Light, fluffy, and slightly tangy, sourdough waffles and pancakes are a dreamy match for cherry jam. Add a dollop on top with a pat of butter for the ultimate breakfast treat.
- Homemade sourdough pop-tarts (discard or starter) – Take your morning or afternoon treat up a notch by filling homemade sourdough pop-tarts with cherry jam. The flaky, buttery crust combined with the sweet jam filling makes for a nostalgic yet elevated bite.
No matter how you enjoy it, cherry jam adds a touch of homemade warmth to every meal.
Which pairing will you try first?
Storage Tips
- Room Temperature – Properly sealed jars of cherry jam can be stored in a cool, dark place for up to one year. Keep them away from direct sunlight and heat to maintain the best flavor and texture.
- Refrigeration – Once opened, store cherry jam in the refrigerator and use it within three weeks for the freshest taste. Always use a clean spoon to prevent contamination and keep the jam fresh longer.
- Freezing Cherry Jam – For a freezer-friendly option, pour the jam into freezer-safe jars or airtight containers, leaving ½-inch headspace for expansion. Store in the freezer for up to one year and thaw in the refrigerator before using.
- Storing Unsealed Jars – If a jar fails to seal after canning, refrigerate it immediately and use within three weeks. Do not attempt to reprocess unsealed jars, as the quality and safety may be compromised.
Recipe FAQ’s
Can I use frozen cherries?
Yes, you can use frozen cherries for this recipe! Thaw them before using, as the extra juice enhances the jam’s flavor and consistency. Once thawed, mash or blend them just as you would with fresh cherries. I personally love using frozen Bing cherries from Azure Standard for my cherry jam. Their high-quality frozen fruit consistently produces some of the best jams and preserves I’ve ever made.
Can I double this recipe?
Yes, but it’s best to cook in separate batches rather than doubling in one pot. Cooking too large of a batch at once can lead to uneven thickening, and may prevent the jam from setting properly.
Can I reduce the sugar even more or use a sugar substitute?
Yes, Pomona’s Pectin allows for low-sugar, and you can use honey or a sugar substitute like stevia. Keep in mind that alternative sweeteners may slightly affect the texture and taste, so follow Pomona’s guidelines for the best results.
How long does homemade cherry jam last?
Properly canned and sealed jars will last up to one year when stored in a cool, dark place. Once opened, refrigerate the jam and use it within three weeks for the best flavor and freshness.
More Cozy Homemade Recipes from the Cottage;
- The Best Sourdough Scones with Raspberry & White Chocolate
- Sourdough Beignets Recipe – Use Your Discard or Starter!
- Make Milk Kefir Using Milk Kefir Grains
- The Best Homemade Baked Ziti Recipe for a Cozy Dinner
Sweet, homemade, and packed with fresh cherry flavor! If you love this homemade cherry jam, don’t forget to come back and leave a 5 🌟 rating!
I’d love to hear how yours turned out—drop a comment below ⬇️ and let me know if this was your first time making cherry jam or if you used fresh or frozen cherries!
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Homemade Cherry Jam Low Sugar with Pomona Pectin
Equipment
- 1 Large stock Pot or Dutch Oven
- 1 Water Bath Canner
- 1 Jar Lifter
- 1 Slotted Spoon
- 1 Ladle
- 1 Bubble remover or a chop stick
- 1 Clean kitchen towels
- 1 Sterilized half-pint mason jars or pint jars
- 1 Large bowl
- 1 Cherry pitter (if using fresh cherries)
- 1 Measuring Cups and Spoons
Ingredients
- 4 cups mashed or simmered cherries start with 6 cups whole cherries before mashing or blending
- Âľ cup to 2 cups granulated sugar I use cane sugar or 1 cup honey
- 3 teaspoons Pomona’s Pectin
- 4 teaspoons calcium water
- ÂĽ cup bottled lemon juice
How To Make
- Prepare the Calcium Water
In a small jar, combine ½ teaspoon calcium powder (from the Pomona’s Pectin package) with ½ cup water. Shake well to dissolve. Store any extra in the refrigerator for later use. - Prepare Jars & Equipment
Wash jars, lids, and bands. Fill a canner 2/3 full with water, bring to a rolling boil, and sterilize jars for 10 minutes (add 1 extra minute per 1,000 feet above sea level). Keep jars warm in hot water. Place lids in a small saucepan with hot water and keep them at a low simmer until ready to use. - Prepare the Cherries
Rinse cherries thoroughly, remove stems, and pit them. Mash with a potato masher for a chunkier texture or use an immersion blender for a smoother consistency. If using frozen cherries, thaw before mashing. - Cook the Cherry Mixture
In a large saucepan, bring the mashed cherries to a simmer over medium heat. Stir occasionally and cook for 5 minutes, then remove from heat. - Add Lemon Juice & Calcium Water
Stir in ÂĽ cup bottled lemon juice and 4 teaspoons calcium water. Mix well. - Mix Pectin with Sugar
In a separate bowl, whisk together 3 teaspoons Pomona’s Pectin and ¾ cup to 2 cups sugar OR 1 cup honey until fully combined. - Cook & Thicken the Preserves
Bring the cherry mixture back to a full boil over high heat. Gradually stir in the pectin-sugar mixture, stirring constantly. Keep stirring for 1 to 2 minutes to dissolve the pectin completely. Once the preserves return to a full boil, remove from heat. - Can the Preserves
Ladle the hot preserves into warm jars, leaving ÂĽ inch of headspace. Remove air bubbles, wipe rims clean, and secure lids and bands until fingertip-tight. Lower jars into the canner, ensuring they are covered by 1 to 2 inches of water. Cover, return to a rolling boil, and process for 10 minutes (add 1 extra minute per 1,000 feet above sea level). Turn off heat, let jars sit in hot water for 5 minutes, then remove and place on a towel. Let jars cool undisturbed for 12 to 24 hours. - Check Seals & Store
After 12 to 24 hours, check that each jar has properly sealed. Press the center of each lid—if it does not pop or move, the jar is sealed correctly. If the lid pops up and down, the jar did not seal and should be refrigerated and used within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to one year.
**DISCLAIMER**This recipe is based on safe canning practices; however, always consult the USDA Complete Guide to Home Canning or your local extension office for the most up-to-date and approved canning methods. Proper acidity levels and processing times are essential for safe home preservation. Adjustments may be needed based on altitude and specific canning guidelines.
