Earlier this week I bought a bag of bright red cherries thinking I had scored a treat for the kids. My daughters had been asking for cherries non-stop, so I felt pretty pleased with myself—until snack time, when they declared the fruit too tart to enjoy. I had meant to buy Bing cherries but ended up with a more sour variety. Rather than waste the fruit, I turned the batch into a quick, delicious cherry jam. I adapted David Lebovitz’s “No-Recipe Cherry Jam” method and simplified it to suit what I had on hand. The result was a jam that captures the lively tartness of the cherries, with a balanced sweetness and a fresh lemon brightness. Best of all, it requires no commercial pectin and comes together in a single saucepan.
Easy Cherry Jam Recipe
Adapted from David Lebovitz’s “No-Recipe Cherry Jam”
Ingredients:
– Fresh cherries (tart varieties work especially well), stems removed and pitted, roughly chopped if large
– Granulated sugar (see notes below for ratio guidance)
– Fresh lemon zest and lemon juice for brightness and natural pectin
– A splash of rum (optional) for depth and flavor
Why this method works: The approach is forgiving—rather than strict measurements, it relies on a simple balance of fruit, sugar, and acid. Tart cherries add character; the sugar softens the sharpness while the lemon helps the jam set naturally. No commercial pectin is required, and the cooking time is short enough to preserve fresh cherry flavor while allowing the mixture to thicken.
Directions:
1. Prepare the cherries: Remove stems and pit the cherries. You can halve them or chop them into smaller pieces if you prefer a smoother jam texture.
2. In a medium saucepan over medium-high heat, combine the chopped cherries, lemon zest, and a splash of lemon juice. Add the rum now if you’re using it. Cook for about 3–5 minutes, until the cherries begin to soften and release their juices.
3. Add sugar. A good starting point is roughly equal weights of cherries and sugar, but you can adjust to taste—less sugar for a more tart jam, more sugar for a sweeter preserve. Stir well and reduce the heat to medium so the mixture simmers steadily.
4. Continue to cook for about 15 minutes, stirring occasionally. As the fruit breaks down and the liquid reduces, the jam will thicken. Skim any foam from the surface if it appears.
5. Test for doneness by placing a small spoonful on a chilled plate—if it gels slightly and doesn’t run immediately, it’s ready. Remove from heat and let cool slightly before transferring to jars.
Storage and serving: Spoon the warm jam into clean jars and allow it to cool to room temperature before refrigerating. This jam is excellent on toast, stirred into yogurt, spread on scones, or paired with cheese. Because there is no commercial pectin or long canning process involved here, store the jam in the refrigerator and use within a few weeks for the best flavor. You can also freeze portions for longer-term storage.
Tips and variations:
– For a smoother texture, pulse the cooked jam briefly with an immersion blender.
– Add a vanilla bean or a pinch of cinnamon for a warming flavor twist.
– If your cherries are very juicy, cook a bit longer to reach your desired thickness; if they’re drier, reduce the cooking time slightly.
– Taste and adjust sugar and lemon as the jam cooks so the final balance suits your palate.
This simple cherry jam is a great way to rescue a bag of tart cherries and turn them into something everyone will enjoy. The method is flexible, forgiving, and highlights the fresh fruit—no pectin required. Enjoy!