This easy, three-ingredient Cherry Jam is the perfect accompaniment to pancakes, biscuits, muffins or scones. You don't have to wait till cherries are in season either, tinned or frozen works too.


1 kg cherries
600g sugar
zest and juice of 1 lemon


1. Rinse, dry and remove the pits from the cherries. Remove any bruised ones and chop up the rest. (If using frozen cherries, macerate them in the sugar and lemon for a few hours before cooking)
2. In a large saucepan, add the cherries, sugar and lemon then cook over medium heat until sugar has dissolved. Increase heat and bring to a boil for 3 minutes and the cherries are just tender, then reduce heat and simmer. (If using tinned cherries, discard syrup and boil for 1-2 minutes instead as they are already quite tender)
3. Mash the cherries if you prefer a less chunky jam. Simmer for 20 minutes or until set, stirring regularly so it doesn't burn. Test the jam then once done, spoon into sterlised jars and seal tight. 

Cherry Jam

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