Small Batch Cherry Jam Recipe
There’s something magical about making your own Small Batch Cherry Jam—it takes just a handful of peak-season cherries and a few pantry staples, transforming them into the most vibrant, jewel-toned spread you’ll ever taste. With its perfectly balanced sweetness and bright pops of cherry flavor, this jam is pure summer in a jar, and it’s ideal when you want a fresh homemade touch without a big preserving project. Whether you’re spooning it onto warm toast, swirling it into yogurt, or gifting a little jar to a friend, this recipe is guaranteed to become a new favorite in your kitchen.
Ingredients You’ll Need
Making Small Batch Cherry Jam couldn’t be simpler—each ingredient is purposefully chosen to amplify the natural flavor and texture of the cherries while keeping the process completely fuss-free. Here’s what you’ll need, plus a little insight into why each item truly matters:
- Fresh cherries (2 cups, pitted and halved): The star of the show—choose the ripest, juiciest cherries you can find for the deepest flavor and color.
- Granulated sugar (1 cup): Essential for both sweetness and preserving the jam’s gorgeous, jewel-bright hue.
- Lemon juice (1 tablespoon): Adds brightness, cuts through sweetness, and helps the jam “set” naturally.
- Lemon zest (1/2 teaspoon): A subtle zing that lifts the cherry flavor to new heights.
- Pinch of salt: Just a touch, but it amplifies every flavor and keeps the jam from tasting flat.
How to Make Small Batch Cherry Jam
Step 1: Macerate the Cherries
In a medium saucepan, combine your halved cherries, sugar, lemon juice, lemon zest, and that little pinch of salt. Stir it all together and then let this mixture rest at room temperature for 10 to 15 minutes. As the cherries sit, the sugar draws out their natural juices, making the fruit juicier and intensifying the cherry flavor. This quick step is the secret to a jam that tastes fresh and deeply fruity!
Step 2: Simmer and Mash
Place your saucepan on the stove over medium heat, bringing the cherry mixture to a gentle simmer. Stir occasionally as things heat up, and when the cherries start to soften, use the back of a spoon or a potato masher to gently break them down. For a jam with more texture, mash lightly; if you love a smoother finish, you can mash a bit more or even blend part of the mixture.
Step 3: Cook Until Jammy
Let the cherries bubble away, stirring often to prevent sticking, for 20 to 25 minutes. You’ll notice the juices thicken and the mixture becomes glossy and luscious. To check if your Small Batch Cherry Jam is set, spoon a little onto a chilled plate and run your finger through it—if it holds a clear path, it’s ready!
Step 4: Cool and Jar
Once your jam is perfect, remove it from the heat and let it cool for a few minutes. Then simply transfer your jam to a clean glass jar. Let it cool completely at room temperature before refrigerating. The hardest part is waiting for it to chill before you slather it onto absolutely everything!
How to Serve Small Batch Cherry Jam
Garnishes
For a beautiful finishing touch, a sprinkle of fresh lemon zest or a few whole pitted cherries on top of your Small Batch Cherry Jam adds instant appeal. You could even dust a little powdered sugar over a jam-topped pastry for a bakery-worthy look.
Side Dishes
This jam is a natural partner for everything from toasted sourdough to warm scones and pancakes. Try it alongside sharp cheeses on a snack board for a sweet-savory hit, or dolloped onto oatmeal for a comforting breakfast upgrade.
Creative Ways to Present
Think beyond toast! Swirl Small Batch Cherry Jam into Greek yogurt, top vanilla ice cream, or fill thumbprint cookies for an instant dessert. For gifting, spoon it into a cute jar, wrap with ribbon, and share a little homemade summer with your loved ones.
Make Ahead and Storage
Storing Leftovers
Store your Small Batch Cherry Jam in a clean, airtight glass jar in the refrigerator. It will stay fabulously fresh for up to two weeks, making it perfect for spontaneous toast cravings or impromptu brunches.
Freezing
If you want to make jam ahead or have extra cherries, you can freeze your finished jam. Spoon it into freezer-safe containers, leaving a bit of headspace to allow for expansion. Label and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Reheating
If your Small Batch Cherry Jam thickens up a little bit too much in the fridge, just let it sit at room temperature for 10 to 15 minutes, or warm gently in a microwave-safe bowl for a few seconds. Give it a good stir, and it will spread as beautifully as the day you made it!
FAQs
Can I use frozen cherries for Small Batch Cherry Jam?
Absolutely! Frozen cherries work very well here—just thaw and drain them first. Since they sometimes release extra moisture, you may need to cook the jam a little longer to reach the perfect consistency.
How do I know when my jam is done?
The chilled plate test is your best friend; simply spoon a bit of jam onto a cold plate, run your finger through it, and if it leaves a clear line without rushing back together, your jam is perfectly set.
Does this jam require pectin?
No pectin needed! With the right balance of lemon juice and sugar, plus natural cherry pectin, this Small Batch Cherry Jam sets up beautifully on its own.
Can I reduce the sugar?
Sugar is crucial not just for sweetness but also for helping the jam gel and preserve. If you like things less sweet, you can try reducing the sugar slightly, but keep in mind the texture may be a bit looser and the shelf life a bit shorter.
Is it safe to can this jam for long-term storage?
This Small Batch Cherry Jam is designed for refrigerator storage and quick enjoyment rather than canning. For longer-term shelf storage, follow official canning guidelines and proper sterilization methods.
Final Thoughts
If you’ve never made homemade jam before, this Small Batch Cherry Jam is the perfect place to start. It’s a simple, satisfying way to capture summer flavor in a jar, with no fuss and loads of delicious rewards. Give it a try—your morning toast (and taste buds) will thank you!
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Small Batch Cherry Jam Recipe
- Total Time: 35 minutes
- Yield: About 1 cup 1x
- Diet: Vegan
Description
Learn how to make a delicious small batch cherry jam at home with this easy and straightforward recipe. Perfect for spreading on toast or as a topping for desserts.
Ingredients
Fresh Cherries:
- 2 cups, pitted and halved
Granulated Sugar:
- 1 cup
Lemon Juice:
- 1 tablespoon
Lemon Zest:
- 1/2 teaspoon
Salt:
- Pinch
Instructions
- Prepare the Fruit: In a medium saucepan, combine the cherries, sugar, lemon juice, lemon zest, and salt. Let sit to macerate for 10–15 minutes.
- Cook the Mixture: Place the saucepan over medium heat and bring to a simmer. Mash the cherries for desired consistency.
- Thicken the Jam: Cook for 20–25 minutes until thickened. Test by chilling a spoonful to check consistency.
- Store the Jam: Let cool slightly, then transfer to a jar and refrigerate once completely cooled.
Notes
- Store in the refrigerator for up to 2 weeks.
- This recipe can be doubled or customized with vanilla extract or crushed raspberries for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
