Restaurants›Liberty Market›Cherry Jam Recipe

Cherry Jam Recipe

Inspired by Liberty Market
Time1h
Serves12

Make Cherry Jam Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fruit & Sugar

Pectin & Flavor (optional)

Preserving & Finishing (optional)

Method

Preparation

1

Prep jars (if canning)

Sterilize jars and lids by boiling them in hot water for 10 minutes or running through a hot dishwasher cycle. Keep jars hot until ready to fill.

2

Rinse cherries, remove stems, and pit cherries. Halve or roughly chop cherries if you prefer smaller pieces; leave some halves whole for texture.

3

Measure sugar and squeeze fresh lemon juice. If using powdered pectin, have it measured and ready.

Cook the Jam

4

Combine fruit and sugar

Place pitted cherries (4 cups) and granulated sugar (2 cups) in a large heavy-bottomed saucepan. Add 1 tablespoon water and the 2 tablespoons fresh lemon juice. Let sit 10–15 minutes to macerate so cherries release juices.

5

Bring to a boil

Set pan over medium heat. Stir frequently to dissolve sugar. Once mixture begins to simmer, increase heat to medium-high and bring to a full rolling boil (a boil that does not subside when stirred).

6

Optional pectin addition

If using powdered pectin (1 tsp), whisk it into a small amount of sugar from the measured sugar before adding, or sprinkle in while stirring once the mixture is simmering to help achieve a firmer set. Continue to stir to prevent clumping.

7

Cook to set

Boil briskly, stirring frequently and skimming foam if necessary, for 12–20 minutes. Test for set by placing a small spoonful on a chilled plate: after 1–2 minutes, push with your finger—if surface wrinkles, jam is set. If not, continue boiling and test again every 3–4 minutes. Add butter (1/2 tsp) near the end to reduce foam if used.

8

Stir in vanilla extract (1 tsp) at the end of cooking, if using, and remove pan from heat.

Finish & Preserve

9

Fill jars

Ladle hot jam into prepared hot jars, leaving 1/4 inch headspace. Wipe rims clean, place lids and screw bands finger-tight.

10

Process jars (optional long-term storage)

If you plan to shelf-stable can, process jars in a boiling water bath for 10 minutes (adjust time for altitude as needed). Remove jars and let cool undisturbed 12–24 hours. Check seals: lids should be concave and not pop when pressed.

11

If not canning, let jam cool to room temperature, then refrigerate in sealed containers for up to 3 weeks or freeze for longer storage.