Best 20 Cherry Jam Recipes

OVER-THE-TOP CHERRY JAM

Steps:

• In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

BC CHERRY JAM

Steps:

• Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CHERRY-BERRY JAM

Steps:

• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Prepare fruit and measure. Remove pits from cherries and measure 3 cups of pitted sour cherries. Crush raspberries and measure 1 cup crushed raspberries. Mash blueberries and measure 1 cup mashed blueberries.
• Combine cherries, raspberries, and blueberries in a large pot. Stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Stir in sugar sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Ladle cherry berry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

SWEET CHERRY JAM

Steps:

• In a pot, mix cherries, pectin, lemon juice and lemon zest.
• Bring to a boil, stirring constantly.
• Add sugar, stir to combine.
• Bring to a rolling boil for 1 minute.
• Remove from heat, skim foam.
• Ladle into hot sterilized 8 oz jars, leave 1/4" head space. Wipe rims and add lids.
• Process jars in water bath for your recomended altitude.

CHERRY RHUBARB JAM

Steps:

• In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally. , Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.

CHERRY-RASPBERRY JAM

Steps:

• In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

GRANDMA MONETTE'S CHERRY JAM TART

Steps:

• Preheat the oven to 400 degrees F. Make the filling: Combine the cherry preserves and lemon juice in a bowl, stirring to break up any clumps.
• Make the crust: Butter a 10-inch tart pan with a removable bottom. Cream the butter and sugar in a bowl with a mixer on medium speed. Add the whole egg, then the vanilla. Whisk the all-purpose flour, almond flour, lemon zest, cinnamon and cloves in a bowl. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture. Reduce the mixer speed to low and mix in up to 1 tablespoon water until the dough just comes together. Wrap two-thirds of the dough in plastic wrap, then wrap the remaining one-third in plastic wrap. Refrigerate both for 30 minutes.
• Put the larger piece of dough between 2 sheets of parchment paper and roll it out into an 11-inch round. Remove the top sheet of parchment paper and invert the dough into the prepared tart pan; peel off the other sheet of parchment paper and trim the excess dough. Spread the jam evenly on the crust. Roll out the remaining dough to about 1/4 inch thick and cut it into 1/2- to 1-inch-wide strips (10 to 14 strips). Arrange the strips in a lattice pattern on top of the filling. Beat the egg yolk with 1 tablespoon water and brush on the lattice and edge of the crust. Bake until the crust is golden and the filling is bubbly, about 30 minutes. Let cool completely.
• Photography by Steve Giralt

SOUR CHERRY AMARETTO JAM

Steps:

• Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Wash and pit the cherries. Chop them finely. You should have about 5 cups. Place cherries in a large saucepan and slowly bring to a boil over low-medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove from heat and stir in amaretto liqueur.
• Ladle sour cherry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

NANKING CHERRY JAM/JELLY

Steps:

• To make Juice.
• Combine cherries, apple and water in a Dutch oven. Bring to a boil; reduce heat and simmer, covered, for 35 minutes. Mash mixture occasionally while cooking.
• Strain through a cheesecloth for 8 hours for jelly, or squeeze through a colander to remove the seeds for jam.
• Bring 4 cups of juice/pulp to full rolling boil and boil for 2 minutes.
• Add 3 1/2 - 4 cups of sugar, mix well.
• Bring back to a full rolling boil and boil for 4 minutes.
• Add 1 pouch of liquid pectin and lemon juice.
• Stir for 5 minutes.
• Pour into hot sterile jars, process for 5 minutes or put into freezer when cool. This may take up to 24 hours to set.

SOUR CHERRY JAM

Steps:

• Wash, stem, and pit cherries.
• Chop them small pieces.
• Put fruit and sugar in a large saucepan.
• Boil hard for 1 minute.
• Remove from heat and stir in liquid pectin.
• Skin 5 minutes.Add almond extract,.
• Put in jars and seal with hot lids.
• I sometime do a 5 minute hot bath, but not everytime.

CHERRY JAM DEVIL'S FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray two 9-inch-round cake pans with non-stick cooking spray and dust with cocoa powder.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the butter, granulated sugar, brown sugar and oil in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
• Meanwhile, whisk together the hot coffee, 3/4 cup cocoa powder and vanilla in a medium bowl until smooth.
• Add the eggs to butter mixture one at a time, mixing well and scraping down the bowl between each addition. Beat in the coffee mixture until well combined. Add half of the flour mixture and beat just until combined, then beat in the sour cream followed by the remaining flour mixture. Scrape down the bowl and beat 1 minute more.
• Divide the batter between the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to racks. When the cakes are cool enough to handle, turn them out onto the racks to cool completely before frosting.
• To assemble the cake, place one cake layer onto a serving platter or cake stand. Trim the top with a long serrated knife to make it level, if needed. Spread half of the Cherry Jam Filling on top in an even layer. Top with the other cake layer and frost the entire cake with chocolate frosting. Spread the remaining Cherry Jam Filling on top of the cake.
• Stir together 2 tablespoons water with the cornstarch in a small bowl until the cornstarch dissolves. Combine the cherries, sugar, remaining 6 tablespoons water and the lemon juice in a medium pot over medium heat and simmer for 2 minutes. Stir in the cornstarch mixture and continue to simmer, stirring occasionally, until the mixture has thickened and looks clear and shiny, about 5 minutes. Cool to room temperature and then refrigerate, covered, until cold, about 1 hour.

CHERRY, RHUBARB, RASPBERRY FREEZER JAM

Steps:

• 1. Chop up fresh rhubarb and add to a large pot with the water. Cook the rhubarb until it is tender and soft. Add the sugar to the cooked rhubarb, stir and cook on medium heat for 5 minutes, stirring all the time.
• 2. Add the cherry pie filling and stir and cook for 10 minutes more Remove from heat (you do not have to skim the top). Add the gelatin. Stir until completely dissolved and no lumps. Ladle into freezer containers. Fruit will float to top so divide the fruit between the containers. Let completely cool. Clean up spills and drips and put the lids on each container of jam. Put one container in the refrigerator to start eating tomorrow. Place the rest of the containers of jam in the freezer.

SWEET CHERRY JAM WITH SPICES AND RED WINE

Steps:

• Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Pit and finely chop cherries; measure out 3 1/2 cups. Combine cherries, sugar, and lemon juice in a bowl. Place cinnamon and cloves in a small piece of cheesecloth and tie together to make a spice bag. Add to the pot with the cherries, and marinate in the refrigerator for 8 hours.
• Add the cherries with all the liquid, spice bag, and the pectin in a large heavy saucepan. Slowly bring it to a boil. Stir in red wine. Slowly return mixture to a full rolling boil over high heat. Boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove pot from the heat. Remove and discard the spice bag. Ladle cherry jam immediately into prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

PEACH ORANGE PINEAPPLE CHERRY JAM

Steps:

• 1. In a blender or food processor, blend fruits and cherry juice in batches until smooth. Transfer to a large kettle; stir in pectin.
• 2. Bring to a rolling boil over medium heat, stirring constantly. Add sugar; boil for 2 additional minutes.
• 3. Remove from heat and place into prepared, sterilized jars if canning.

GREEN TEA PANNA COTTA WITH SWEET ADZUKI SAUCE CHERRY BLOSSOM JAM AND TUILES

Steps:

• For the panna cotta, stir together the green tea and gelatin and set aside briefly. Combine milk and cream in a saucepan over medium heat and whisk in sugar. Heat to boiling and remove from heat. Add vanilla and gelatin/tea mixture and stir until sugar and gelatin are completely dissolved. Pour into the custard cups and refrigerate at least 4 hours until gelatin sets up completely.
• Heat adzuki beans and sugar over medium heat stirring to dissolve sugar. Allow to cool and puree in a blender with canola oil. Strain into a bowl and set aside until needed.
• Preheat oven to 375 degrees F. Line 1 baking sheet with a silicone baking mat and lay rice wrapper squares on mat. Top with another silicone baking mat and a second baking sheet as a weight. Bake for 15 minutes, then remove the baking sheet and top silicone mat and allow to further bake until brown, about 3 more minutes. Remove from mat with a thin spatula and allow to cool completely.
• Sift powdered sugar over the tuiles. Spoon some sauce into the center of a dessert plate. Invert the custard from the mold into the center of the sauce. Slide 2 tuiles horizontally into the custard 1 on each side. Top custard with 1 cherry blossom. Serve with hot cherry blossom tea.

CHERRY JAM TART

Steps:

• In the bowl of a food processor, combine flour, sugar, salt, and zest; pulse 2 or 3 times to mix. Add butter; pulse until mixture resembles coarse meal.
• In a small bowl, beat egg yolks with Vin Santo. With machine running, add to flour mixture; process until dough comes together and pulls away from sides of bowl, 5 to 6 seconds. Turn dough out onto work surface; shape into disc. Cover with plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 425 degrees. In a small bowl, thin the jam with hot water a teaspoon at a time, stirring until smooth; season with a dash of pepper. Mix well. Set aside.
• Remove dough from refrigerator. On a lightly floured work surface, roll out dough to a circle 14 inches in diameter. Fit dough into a 12-inch fluted round tart pan with a removable bottom, pressing gently into sides and bottom. Trip excess pastry by rolling the rolling pin across top. Spread jam mixture over dough.
• Bake until filling is glossy and dough is deeply golden, 25 to 30 minutes. Transfer to a wire rack and cool for several minutes. Serve warm.

CHERRY ALMOND JAM

Steps:

• Combine all the ingredients except sugar in a large saucepan.
• Bring to a boil, stirring constantly.
• Add sugar, stirring constantly until sugar is dissolved.
• Boil for 2 minutes, stirring constantly.
• Remove from heat.
• Skin foam.
• Ladle into clean, hot jars leaving 1/4 inch head space.
• Seal.
• Process in a Boiling water bath for 10 minutes at altitudes up to 1000 feet.

PARMESAN THUMBPRINT COOKIES WITH TOMATO-TART CHERRY JAM

Steps:

• To make the jam, heat the olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring often, until tender and aromatic but not browned, 2 to 3 minutes. Stir in the tomato, dried cherries, water, thyme, and salt and continue cooking until the cherries are plumped and the tomatoes are soft, about 10 minutes, stirring occasionally. Let cool, then puree the jam in the food processor, adding a bit more water as needed to achieve a texture a bit thinner than applesauce. Set aside.
• Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• Combine the flour and Parmesan cheese in a food processor and pulse until the cheese is finely ground and well blended with the flour. Add the butter and cream cheese and pulse just until a cohesive dough forms, scraping down the sides as needed; avoid overmixing.
• Form the dough into 24 balls about 1 1/4 inches in diameter and set them on the baking sheet about 1 inch apart. Press your thumb into the center of each ball to make an indentation (it's normal for the edges to crack a bit, but you can gently pinch together any particularly large cracks). Fill each indentation with some of the jam, about 1/2 teaspoon each.
• Bake the cookies until firm and nicely browned around the edges, 30 to 35 minutes. Because this dough is a bit dense, be sure the cookies are thoroughly cooked, beyond just a light golden brown. If you pull them out too soon they may still be a bit underdone in the center. You can always snag one from the tray and break it in two to check-a snack for the cook.
• Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Arrange the cookies on a platter for serving, or store in an airtight container for up to 2 days.

QUICK CHUNKY PLUM AND CHERRY JAM

Steps:

• Mix plums, cherries, sugar, and allspice in heavy large saucepan. Cover and cook over low heat until sugar dissolves and juices form, stirring occasionally, about 15 minutes. Uncover and increase heat to medium. Cook until plums start to fall apart and preserves are thickened and reduced to 2 1/4 cups, stirring occasionally, about 25 minutes longer. If desired, break up any large plum pieces. Transfer to bowl and refrigerate until cold, about 2 hours.

CHERRY JAM

Steps:

• 1. First chop your cherries up in a food processor or by hand. I coarsely chopped mine.
• 2. Combine cherries, sugar and lemon juice (if needed) in a large saucepot. Bring to a boil, stirring until sugar dissolves. Stire in liquid pectin.
• 3. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if neccessary. (I did have to do this.) Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
• 4. Process 10 minutes in a boiling-water canner. Then remove and place on counter to cool. Let sit overnight and the check lids again; tighten if necessary and label your jars.