Sour Cherry Jam
on Jul 13, 2017, Updated Jun 24, 2023
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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.
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.
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.
Sour Cherry Jam
Ingredients
- 2 pounds fresh sour cherries pitted
- 1 cup granulated sugar
- Juice of 1 lemon
Instructions
- 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.
- The jam will keep thickening as it cools. Store in an airtight container in the refrigerator up to 2 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
