Homemade Cherry Jam

Jam making has made a comeback! In recent years, the back-to-basics food movement has inspired a whole new generation of jam makers to carry on this age old tradition. It was something that was always a part of my childhood – nothing tastes sweeter than homemade jams!
Many people think that jam making is pretty tricky and time consuming. In fact, it takes very little effort and no specialist equipment . Plus, homemade preserves make the best edible gifts – perfect with Christmas just around the corner!
Here’s my recipe for one of my favourite ever jams – Cherry Jam

1.4kg cherries, stoned

Water to cover
1.4kg sugar
2 tbsp liquid pectin
3tbsp cherry brandy optional {I used cherry amereto, but cherry brandy or a liqueur would work just the same}

Step One
Place cherries in a large preserving pan, and add enough water to just cover the fruit. Simmer for around 15 minutes. At this point, if you prefer totally smooth jam, you can liquidise the cherries and water, or just mash the cherries up a bit if you like lumps!

Step 2
Add the sugar and the pectin, bring the jam to a rapid rolling boil, stirring very occasionally, until setting point is reached. To test for setting point, drop a teaspoonful of the jam onto a chilled saucer, place in the fridge for 2 minutes, if the jam has the right consistency and wrinkles when pushed with a finger, it’s ready. If not, return to the heat and boil for a bit longer.


Step Three
When the jam is at setting point, skim off any scum from the top, and stir in the cherry brandy if you’re using it, then funnel into clean, sterilised jars. To sterilise your jars, place both jars and lids, upside down in a cool oven (140C) for 15 minutes, fill while still hot.

Step Four

Then all that is left to be done is to create some handmade labels and cover your jam jar lids! I used old doilies I’ve collected from thrift stores. Or you can make your own, by cutting a circle of fabric, at least 5cm wider than the jam jar lid, and securing around the neck with a rubber band or ribbon.



  1. pixiepolly

    November 22, 2011 at 11:25

    Last time I tried to make jam, the first batch didn’t set and the second lot went like glue! This post however is going to make me attempt it again!!! Cherry jam FTW! :-) X

  2. pixiepolly

    November 22, 2011 at 11:40

    mine turned out quite runny, if it doesn’t set, tip it back into a pan andbring back to the boil for 5/10 minutes

  3. pixiepolly

    November 22, 2011 at 12:01

    This sounds so delicious! I love jam, especially in Winter. :) Oh and on Twitter, I read that you’re sick! :( I’m so sorry. Feel better, miss!!!

  4. pixiepolly

    November 22, 2011 at 12:57

    Oh Polly this looks so yummy!  And I have been craving cherries lately.  I wanted marachino cherries only to find Denmark doesn’t have them.

  5. pixiepolly

    November 22, 2011 at 21:56

    It the sterilizing the jars part that scares me not the actual making of the jam.

  6. pixiepolly

    November 23, 2011 at 16:04

    i bet this is so good!

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