Sour Cherry Jam

July 13, 2017

Sour Cherry Jam

Sweet and a little tart, this easy sour cherry jam tastes like pie filling in the best way. Slather it on toast or swirl it into yogurt.

Sweet and a little tart, this easy sour cherry jam tastes like pie filling in the best way. Slather it on toast or swirl it into yogurt.

Sour Cherry Jam

Last weekend a wave of laziness overcame my usual hyper-productive persona.

Never one to shy away from a project, especially when it takes place in the kitchen, I just couldn’t find the motivation to do much with the containers of precious sour cherries that I bought at the farmers market.

They weren’t on my list, but when I saw them, I had to have them. Fresh tart cherries are only around for a short time.

I probably should have celebrated those special cherries by baking them in a pie, but I didn’t want all that fuss or crust.

Instead I made a small batch of sour cherry jam.

Sour Cherry Jam

I didn’t bother canning because I knew it wouldn’t take long for me to polish off that jar.

I smeared the jam on toast, stirred it into yogurt and even ate it by the spoonful.

The jam was delightfully sweet, and I will definitely be making it again.  

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Sour Cherry Jam

Sour Cherry Jam

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 25-30 minutes
  • Yield: 1 cup 1x

Description

Sweet and a little tart, this easy sour cherry jam tastes like pie filling in the best way. Slather it on toast or swirl it into yogurt.


Ingredients

Scale
  • 2 pounds fresh sour cherries, pitted
    1 cup granulated sugar
    Juice of 1 lemon

Instructions

  1. Combine the cherries, sugar and lemon juice in a large saucepan over medium heat. Slowly bring the mixture to a boil, stirring frequently. Simmer for 20-25 minutes, continuing to stir, until the jam has thickened.
  2. The jam will keep thickening as it cools. Store in an airtight container in the refrigerator up to 2 weeks.

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