Homemade Cherry Jam

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This homemade cherry jam recipe is so quick and simple to make, and the flavor? Absolutely incredible! Whether you’re using sweet cherries or sour cherries, this easy cherry jam recipe has the perfect balance of tartness and natural sweetness.

Cook Time15

Total Time15

Course: Breakfast

Cuisine: All cuisines

Diet: Gluten Free, Vegan, Vegetarian

Servings: jar

Calories: 304kcal

Author: Sonia

Ingredients

280 g frozen cherries or fresh (pitted)
¼ cup water
2 tablespoon Chia seeds black or white chia seeds
2 tablespoon maple syrup
1 teaspoon lemon juice

Instructions

Blitz cherries into a mixture and heat in pan. If using frozen cherries, rinse with hot water first to remove any ice. In a food processor or blender, puree the cherries with water to form a mixture.
Transfer into a pan and heat on medium-high heat.
Stir and allow mixture to come to a boil once. Stir the mixture and allow it to come to boil once (this should take approximately 10 minutes).
Add maple syrup, chia seeds and lemon juice. Lower heat and add maple syrup, lemon juice and chia seeds.
Heat on low heat for another 2 minutes, stirring intermittently, then remove from heat to allow the jam to cool.
Transfer onto a plate to allow to cool to room temperature. Once cooled, carefully transfer into a dry and sterilised jar, leaving ½ inch space at the top of the jar. Seal the jar with the lid and store in the fridge once completely cooled.

Notes

Frozen cherries: If using frozen strawberries, rinse the cherries in a colander with hot water first to remove any ice.
Adjust jam according to taste: cherries can vary in their level of sweetness, so you can adjust the level of sweetness according to your preference, for more add ½ tablespoon of maple syrup.
Select air-tight jars or glass containers which have been sterilised: make sure the jar or container you use to store the jam is air-tight and has been sterilised to prevent contamination and keep the jam as fresh as possible. Make sure both the jar and lid has been sterilised (you can use any method to sterilise: oven, microwave, dishwasher or stovetop/boiling water, see recipe FAQs for details).

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