Small Batch Cherry Jam Recipe

There’s something truly magical about spooning warm, homemade jam onto your morning toast—even better when that jam is a luscious, jewel-toned Small Batch Cherry Jam. It captures the fleeting essence of sweet cherries at the peak of their season, transforming them into a glossy, tangy, spreadable treat. Whether you’re a jam-making novice or looking for a fuss-free recipe to showcase summer’s bounty, this delightful preserve is just the ticket. With only a handful of ingredients and a few simple steps, you’ll be basking in the rewards in no time.

Ingredients You’ll Need

Ingredients You’ll Need

When it comes to Small Batch Cherry Jam, the ingredient list is as refreshingly short as the flavors are bold. Each component is vital, working together to produce a jam that’s bright, balanced, and bursting with juicy cherry goodness. Here’s what you’ll need and why it matters:

• Sweet cherries: These are the star of the show! Use them fresh for unbeatable flavor or frozen for convenience—just make sure they’re pitted and halved.
• Granulated sugar: Besides sweetening the jam, sugar helps it gel and intensifies the fruit’s natural color and flavor.
• Lemon juice: Not just for tartness—lemon juice brightens the cherries and provides essential acidity for the jam to set beautifully.

How to Make Small Batch Cherry Jam

Step 1: Combine Ingredients in the Pot

Start by grabbing a medium-sized, heavy-bottomed pot. Add your halved and pitted sweet cherries, granulated sugar, and lemon juice straight in. This is a good time to pause and appreciate how quickly things come together. If you like a smoother jam, you can finely chop the cherries before this step, but no worries if not—blending later works beautifully!

Step 2: Dissolve Sugar and Bring to a Boil

Set your pot over medium heat. Stir occasionally as the sugar dissolves; pretty soon, you’ll notice a glorious dark red syrup forming around the cherries. If you’ve used fresh cherries, this takes about 5 minutes; frozen cherries may take a little bit longer, about 10 minutes. The kitchen will start to smell incredible!

Step 3: Boil and Thicken

Once you see that lovely syrup, crank up the heat to bring the mixture to a robust, rolling boil—the kind that can’t be stirred down. Keep it bubbling hard for 8 to 10 minutes. The jam will start to thicken, and if you’ve got a candy thermometer, you’re aiming for 220°F/105°C. If you don’t, no problem! Simply drop a bit of jam on a cold plate, wait 15–20 seconds, and tilt. If it barely moves, you’re good to go; if not, simmer for another minute or two and test again.

Step 4: Blend to Desired Consistency

For a lovely, spreadable jam, you’ll want to break down the cherry pieces further. I love reaching for an immersion blender and pulsing just enough so there are no big chunks left—just glossy, ruby-red jam. If you don’t have an immersion blender, giving the cherries a good fine chop before cooking does the trick. Remember, smaller fruit pieces help your Small Batch Cherry Jam set just right.

Step 5: Jar and Cool

Pour your piping hot jam into clean jars (a wide-mouth funnel is helpful if you have one), seal them up, and let them cool to room temperature. Pop the jars into the fridge, and here’s where the magic happens—your Small Batch Cherry Jam will thicken up beautifully as it chills. Try to resist digging in until it’s sat overnight, if you can!

How to Serve Small Batch Cherry Jam

Garnishes

Add a pop of color and texture to your Small Batch Cherry Jam by sprinkling over a dusting of lemon zest or tossing in a few whole cherries before serving. For a pretty presentation, a fresh mint leaf or a dollop of whipped cream can also turn the simplest toast or biscuit into a special treat.

Side Dishes

This jam was born to be best friends with everything from warm, buttery scones to fluffy pancakes. But don’t stop there—try it spooned over vanilla yogurt, swirled into oatmeal, or simply paired with a good, sharp cheese on a snack board. Even a plain PB&J sandwich gets a major upgrade!

Creative Ways to Present

Why not turn your Small Batch Cherry Jam into sweet gifts? Fill mini jars, add a handwritten label, and tuck them in a basket with crusty bread or croissants. Or, fold a spoonful into plain cake batter before baking for jammy pockets of flavor. This jam is as photogenic as it is delicious, making it perfect for brunch spreads and dessert charcuterie boards.

Make Ahead and Storage

Storing Leftovers

A sealed jar of Small Batch Cherry Jam will keep wonderfully in the refrigerator for up to three months. Be sure to use clean utensils every time you dip in, which helps keep it fresh and tasty.

Freezing

For longer stretches of cherry bliss, freeze unopened jars for up to one year. Leave a bit of space at the top of each jar for expansion and thaw overnight in the fridge before using. The flavor and texture are virtually unchanged—so you can enjoy summer cherries even in the dead of winter.

Reheating

If your jam is extra thick after refrigeration, simply let the jar sit at room temperature for a short while, or give it a gentle stir. For a pourable sauce (perfect over ice cream!), microwave a spoonful or two for just a few seconds until glossy and warm.

FAQs

Can I use sour cherries instead of sweet?

Absolutely! Sour cherries will give your Small Batch Cherry Jam a pleasant tartness, but you might want to increase the sugar slightly to balance the flavors. Just taste as you go.

Do I need to add pectin?

Nope! The beauty of this recipe is in its simplicity. The combination of sugar and lemon juice helps the jam set without any added commercial pectin, as long as your cherries are finely chopped or blended.

How do I know when my jam is ready?

Besides watching for a thickened texture, the cold plate test is your best friend. A few drops of jam on a chilled plate should hold their shape and not run when the plate is tilted. If in doubt, cook the jam for another minute and test again.

Can I double the recipe?

It’s best to stick to small batches for consistent results. Larger amounts tend to cook unevenly and don’t set as reliably. If you want more jam, make a couple of batches instead of doubling!

How do I sterilize my jars for jam?

Wash your jars, then place them in boiling water for 10 minutes or run them through a hot dishwasher cycle just before filling. Always use new lids for the best seal, especially if you plan to store your Small Batch Cherry Jam for longer periods.

Final Thoughts

There’s a real joy in making your own Small Batch Cherry Jam—simple ingredients, big rewards, and endless possibilities. If you’ve never tried homemade jam before, this is the perfect place to start. Grab some cherries and give it a go; I promise you’ll be spreading a little homemade happiness in every bite!

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