Time to jam out this summer with small batch Sour Cherry Jam without pectin! Use it as a cake filling, swirl it into Greek yogurt, or simply spread it on toast.
Sometimes I can be a grandma at heart – home by 10 on a Friday night, love for all things cats, being annoyed by conversations outside of my apartment, playing bingo. I used to cross stitch and latch hook. I never did pick up knitting, but I bet I could and it would be fun.
Another characteristic that makes me all grandmotherly – making homemade jam. How many people under 35 do you know can can their own jam? I’ve been jamming since I was 25. If that doesn’t scream wild party animal, I don’t know what will.
Ever since I learned how to make strawberry jam without pectin, I’ve been jamming out in my kitchen – raspberry rhubarb jalapeno jam, peach honey jam, and honey blueberry jam.
And not only did I figure out how to make no pectin jam, I also figured out how to make a small batch, leaving you with only one jar of jam. Because if there’s one thing this single girl doesn’t have, it’s a pantry big enough for an endless supply of jam to get us through the apocalypse.
Armed with this delicious formula, I was ready to dive into my next jam session. Did you notice any fruit missing from that list? If you said cherry, you get a gold sticker for observation skills today (considering the name of this post and all).
I told myself when I picked tart cherries this year, I was going to make Sour Cherry Jam with vanilla bean. It’s been on my recipe idea list for YEARS. As the name implies, sour cherries aren’t as sweet as other types of cherries. They are too tart to eat on their own, but with a little bit of sugar and love, they become magically delicious.
The key to making cherry jam without pectin is cooking them down into a syrupy mixture. Be careful you don’t cook it down too much; otherwise, the jam becomes really sticky and difficult to spread.
How do you know when the cherry jam is done? You won’t know how runny it’ll be until it cools completely, which will be too late to continue boiling if needed.
That’s where the plate test comes in handy. Place a small plate in the freezer. Add a small amount of jam to the plate. Wait 30 seconds then tilt the plate. If it slides too fast, it needs another minute or two. If it gradually slides, it’s done. If it doesn’t move at all, it’s overdone.
Now you have a jar – what can you make with cherry jam? Strawberry shortcake comes to mind. Instead of the strawberries, layer the biscuits with fresh jam. You can also use it as a layer cake filling, swirl it into Greek yogurt, or simply spread it on toast.
Items You May Need (affiliate links)
Sour Cherry Jam (No Pectin)
Ingredients
- 2 cups sour cherries, pitted and chopped
- 1 cup granulated sugar
- 1 teaspoon vanilla bean paste or seeds from 1 vanilla bean
Instructions
- Place a small dish into the freezer to use for testing the jam.
- In a large deep skillet, add chopped cherries, sugar, and vanilla. Heat and stir until it reaches a rolling boil.
- Boil and stir until it thickens, 10 minutes. When it seems like it is gelling, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking. If it gradually slides, it is done. Test every minute or two and do not overcook it.
- Remove from the heat and transfer to an 8 ounce jar. Let cool completely before using. Store in the refrigerator.
Linda says
My favorite flavor! Can’t wait to try a small batch format. You would also love a pear&pineapple jam, a heavenly thing.
Carla says
Ohhh I’ll have to play with that flavor combination!
Jazz says
I’m going to try this out! How long does it keep?
Carla says
Sorry for the delayed response! It’ll keep 2 weeks refrigerated. Since it’s jam, it’s possible it could keep longer up to a month. You’ll have to use your best judgement if it’s still around that long ;)
Sharon says
Hi :) I make jam often, never done cherry before but I got a bunch of tart cherries yesterday and think I’ll try it…but my question is: I usually add a bit of citrus juice when I make jam, but do the tart cherries not need it because they’re so tart? Thanks :) –Sharon
Carla says
Yes, that is correct! I also add lemon juice to my jams, but because tart cherries are super tart on their own (if you eat one raw, you’ll see what I mean!), lemon juice is not needed.
Maddie Fogler says
Is the vanilla paste required? I can’t find any at my local store. Would adding vanilla extract instead make it too runny?
Carla says
You can definitely use vanilla extract! It’ll be the same amount – 1 teaspoon vanilla extract.
Charlie says
Hi – thanks for the recipe – do I need any water in the skillet and if so, how much?
Carla says
No water is needed! If there was, I would’ve put it in the recipe ;) As the cherries cook with the sugar, they will release their juices. That’s why you don’t need any additional water.
Dave says
just tried but with half blueberries
Carla says
How did it turn out?
Alex says
Do I have to add the vanilla? I’m just looking to make plain cherry jam.
Carla says
Vanilla adds a nice layer of flavor, but of course you don’t have to add it if you don’t want the vanilla flavor.
Olivia says
Looking to ship some of my jam…any thoughts on whether this recipe would work well for canning?
Carla says
If you make it with sour cherries as written, no because there is no acid in the recipe to help preserve it for canning. However, if you substitute sweet cherries and add 1 tablespoon lemon juice, you should be ok canning it.