Cherry Jam

A Two-Ingredient Cherry Jam Set Without Pectin

Nothing extra in this jam. Just sweet cherries and sugar. The set comes from cooking the natural fruit pectin and sugar together until they hit the right concentration to gel, the way preserves were made before commercial pectin existed.

Crushing the fruit before cooking is the technique that does the most work. Crushed cherries release their juice fast, so they reach the boil and start breaking down within minutes. Whole cherries take much longer and tend to give a chunkier, looser preserve.

Warming the sugar before adding it is a small detail that helps the jam stay clear and glossy. Cold sugar dropped into hot fruit can cause crystallization and a hazy finish; warm sugar dissolves smoothly and keeps the jam clean-looking.

Pro Tips

• Use sweet cherries like Bing, Rainier, or Lapins. Sour cherries work too but you may want to add an extra cup of sugar to balance.
• Test for set on a chilled saucer. A spoonful that wrinkles when pushed with your finger is ready; runny means more boiling time.
• Skim foam aggressively right before potting. Foam looks unsightly in the jar and can carry spoilage bacteria.
• Process jars in a boiling water bath for 10 minutes for a shelf-stable seal, especially in warmer climates.

Variations

• Add a vanilla bean or 1 teaspoon vanilla extract at the end for warmth.
• Squeeze in 1 tablespoon of lemon juice with the sugar to boost set and brighten flavor.
• Stir in a splash of kirsch or amaretto off the heat for a boozy, grown-up jam.