Small Batch Sour Cherry Jam (No Pectin)
Sour cherry jam is tart, sweet and delicious! (Also called tart cherries) This sweet and sour jam is great for filling cakes, eating on toast, making into a pie. This small batch jam doesn't add pectin.
Servings 2 cups
Equipment
Ingredients
- 4 cups sour cherries (measured with pits) (about 1 quart or 525g)
- 2 cups granulated sugar (400g)
- 1-2 tbsp fresh squeezed lemon juice (depending on taste preference)
Instructions
- Wash, pit, then roughly chop sour cherries. (Place a plate in the freezer if using the cold plate test for readiness, see step 5)
- In a heavy bottom sauce pan, add sour cherries and lemon juice and bring to a boil over medium-high heat.
- When the mixture is bubbling, add the sugar and stir until incorporated. Turn the heat down to low and stir often.
- Once the mixture has thickened after about 20-25 minutes, remove from the heat.
- To test if the jam is done, use an instant-read or candy thermometer and look for 220℉ (105℃). Or use the cold place test. Spoon some jam onto the cold plate and tilt it. If the jam is running down the plate, it's not done. If it slides slowly, it's thickened and ready!
Notes
- This recipe is not intended for canning.
- Helpful tools to make sour cherry jam: cherry pitter | instant-read or candy thermometer | heavy bottom saucepan
- 4 cups of sour cherries (1 quart) makes just over 2 cups of jam. You can always half the recipe or double it!
- Store this jam in a 24 oz jar. Or use 3- 8 oz jars (this recipe makes about 20 oz of jam. If dividing between 8 oz jars, please note they won't be filled to the very top).
- Store in the refrigerator for up to 2 weeks.