Cherry jam

Not yet rated

Make the most of a glut of cherries with this simple cherry jam recipe, the perfect conserve to keep in your pantry for the colder months to preserve the flavours of summer. Check out our guide to sterilising jam jars before making.

First published in 2018
discover more:

Once you've mastered this simple cherry jam, try adding different flavours to the mix. Adding a cinnamon stick during cooking will provide a beautiful warmth – just don't forget to remove it when the jam is ready. For a decadent, boozy jam, stir through a few tablespoons of kirsch after boiling. This recipe will make enough to fill 1–2 250ml jam jars.





  • 250ml jam jar


Begin by putting a plate in the freezer. This will help you test when the jam is ready later on
Halve the cherries, remove the stones and place in a heavy-based pan with the sugar and lemon juice
Cook down over a low heat, stirring regularly until the cherries have released enough liquid to prevent the sugar from caramelising. Simmer for 20–25 minutes
To test if the jam is the correct consistency, remove the plate from the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes
Leave to sit for 15 minutes to cool slightly and allow the cherries to settle
Spoon the jam into the sterilised jar, seal, and label with the date. The jam will keep in a cool dark place for 1 year, once opened keep in the fridge
First published in 2018

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more