Easy Cherry Jam Recipe

This easy cherry jam recipe can be made with fresh or frozen cherries. It is exquisite and a great gift from your kitchen. Delicious with bread and butter.

Take advantage of that very short time you can find delicious and fresh cherries on the market and make this wonderful jam. It will keep for a very long time if you preserve it well.

Here is what you are going to need for this delectable and easy cherry jam recipe:

4 cups pitted and chopped sweet cherries
4 tablespoons lemon juice
¼ cup water
1 49 gr. pack pectin
5 cups granulated sugar

Prepare your jars and get them hot.

Place the chopped cherries in a heavy pot. Whisk in the lemon juice, water and pectin. Mix well. Bring to a boil, over high heat, constantly stirring. Add the sugar all at once and bring back to a rolling boil. Stir jam constantly for one minute. Turn off heat. Remove foam from the top of your jam.

Bottle and process as per jar instructions.

Dress up jar with a pretty label and a checkered piece of cloth over the lid. Give out as a gift or simply enjoy it yourself!

Print the Cherry Jam Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • August 19, 2009


    Que ricooo !!!
    Te cuento que una cucharillita de tu jam en un vaso grande de te verde con harto hielo es DELICIOUSSSSS.

  • August 20, 2009


    Translation: a teaspoon of cherry jam in a glass of iced green tea – delicious! Thank you Carmen for the tip!

  • May 31, 2010


    How much sugar do I need? It wasn’t clear in the video…

  • May 31, 2010


    You need 5 cups. Here is the link for the printed recipe
    Thank you!

  • June 5, 2012


    How many oz of pectin? Can I use 1 pkg of 1.75 oz of sure-jell pectin? Also How many oz (or half pints/8 oz) does this batch naked? (so I’ll know how many jars to sterilize ) I’d like to make this weekend 😉

  • June 10, 2012


    I am so sorry I took so long in replying! Yes. The 1.75 oz. pectin is perfect. As for the amount of jam, I don’t remember the exact amount this rendered. I am sorry. I made this a couple of years ago. Have a great week!
    Mary Ann

  • July 26, 2012

    Ana Maria

    my jam came out a little watery is that right and the fruit wants to settle at the top…what do i do about this

  • July 29, 2012


    Hi Ana Maria!
    You jam should not be watery and the fruit should not settle on the top. I think you did not let it boil for long enough. You might have to get it back in the pot and let it reach the proper point. Thanks for stopping by and good luck! Have a great week!
    Mary Ann

  • August 18, 2012


    Hi all, I just made this recipe for the first time, and it turned out great. for a double batch i got 8 pint jars with just enough left over to put in the fridge to try. I only had sour cherries, but it turned out fine. I didn’t add extra sugar, what i did add is some almond extract, because anyone that bakes knows almond extract brings out the cherry flavor, so i thought i would try it in the jam… MMMM MMMM good, as my grandson would say. ty for sharing this recipe with us.

  • August 19, 2012


    Hi Lynn!
    Thank you so much for letting us know! I am very happy this worked for you and will definitely try the almond extract next time. Have a great week!
    Mary Ann

  • August 21, 2012


    Do you know what the shelf life is for this jam?

  • August 21, 2012


    Hi Deana!
    Whenever I make this it is gone by the first 2 months so I really have not had a chance to see exactly how long it would keep! Sorry and thanks for stopping by!
    Mary Ann

  • June 22, 2015

    Susann M.

    Hi just want to say I enjoyed watching you video on Cherry Jam. Something you may want to look at is someone with a bogus webpage left a message on your youtub page that has NOTHING to do with your lovely recipe. https://www.youtube.com/watch?v=K67gjR-sYu8 Personally I would delete it.

  • June 22, 2015

    mary ann allen

    Thank you Susann! I did. I appreciate the heads up. Take care!
    Mary Ann

  • July 14, 2015


    hi, here in England pectin is sold mixed in with the sugar. so is it still 5 cups :/ i tryed to get pectin on its own but it is sold in boxes of 39g.

  • July 14, 2015

    mary ann allen

    Hi Rachel!
    Do you know how much pectin is added to the sugar? I would adjust it that way. Thanks!
    Mary Ann