Cherry jam feels a bit more special compared to other jams. It has that deep red color, a balance between sweet and slightly tart, and a flavor that feels a little more “elegant.”
It’s not something I grew up eating often, so every time I make or taste cherry jam, it feels a bit different from the usual tropical flavors. It’s simple, but somehow gives that café or bakery vibe at home.
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What you need
- 500 g cherries (pitted and halved)
- 120–150 g sugar
- 1–2 tbsp lemon juice
- A pinch of salt (optional)
How to make cherry jam
-
Prepare the cherries
Wash, remove the seeds, and cut them into halves. This part takes a bit of time, but it’s worth it. -
Cook everything together
Add cherries, sugar, and lemon juice into a pan. Cook over medium heat. -
Stir and break down
As the cherries soften, gently mash them to release more juice. -
Let it thicken
Keep cooking and stirring occasionally. After about 25–30 minutes, it will start to thicken into jam. -
Taste and adjust
If it’s too tart, add a bit more sugar. If too sweet, add a little lemon juice. -
Cool and store
Let it cool, then transfer into a clean jar.
Tips
- Cherries can be quite tart, so adjust sugar based on your taste
- You can blend slightly if you prefer smoother jam
- Don’t overcook, it thickens more after cooling
How long does it last?
- At room temperature: about 1–2 days
- In the fridge: 1–2 weeks
- In a sterilized, sealed jar: up to 3–4 weeks
Always use a clean spoon and keep it refrigerated after opening.
Best way to enjoy it
- Spread on toast or croissants
- Pair with cheese for a more “fancy” combo
- Add to yogurt or desserts
- Or just a small spoon when you’re craving something sweet
Cherry jam is simple, but it has that little extra touch that makes it feel special. It’s the kind of thing that doesn’t take much effort, but instantly makes your breakfast or snack feel a bit more elevated.
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