Black Cherry Jam | Easy Recipe of Black Cherry Jam | How to Make Black Cherry Jam | Black Cherry Jam Recipe Easy | Black Sweet Cherry Jam | Black Sweet Cherry Jam Recipe | Black Cherry Jam: Here is your recipe for Black Cherry Jam! The main difference between this and other berry jams is that cherries are naturally low in pectin; therefore, using a packet of pectin (or grated tart apples as a natural alternative) is essential to ensure the jam sets properly. Additionally, the tip regarding almond extract is well worth trying—just 1/4 teaspoon adds a wonderful depth to the jam that further enhances the flavor of the black cherries.
Ingredients
4 cups fresh or frozen black cherries, pitted and coarsely chopped
2 cups granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest (grated) (Optional)
1 packet (1.75 oz) fruit pectin (Recommended cherries are naturally low in pectin)
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| Best Ever Recipe of Black Cherry Jam at Home |
Instructions
Prepare the Jars – Sterilize 2–3 half-pint (8 oz) Mason jars and their lids by boiling them for 10 minutes. Keep them warm until you are ready to use them.
Pit and Chop the Cherries – Carefully remove all the pits from the cherries using a cherry pitter or a small knife. If you prefer to have pieces of cherry in your jam, chop them coarsely; alternatively, for a smoother jam, pulse them briefly in a food processor.
Cook the Cherries – Place the cherries in a large, heavy-bottomed saucepan over medium heat. As the cherries soften and begin to release their juices, gently mash them using a potato masher.
Add Pectin – Add the pectin and lemon juice, and mix thoroughly. Increase the heat to high, bring the mixture to a rolling boil, and stir continuously. Add Sugar – Pour in all the sugar at once and allow the mixture to return to a vigorous boil. Boil over high heat for exactly 1 minute while stirring continuously.
Check for Setting – Place a spoonful of jam onto a chilled plate. When you gently nudge it with your finger, it should wrinkle slightly. If the jam still appears too thin, boil it for another 1–2 minutes and check again.
Skim Foam and Fill Jars – Remove from heat. Skim off all the foam that has risen to the surface of the jam. Fill sterilized jars with the hot jam, leaving approximately 1/4 inch of headspace at the top of each jar.
Seal Jars – Thoroughly wipe the rims of the jars clean, attach the lids, and tighten the jar bands (rings) firmly with your fingers.
Process (Optional, for Long-Term Preservation) – Place the jars in a pot of boiling water and process for 10 minutes. Remove the jars and allow them to cool undisturbed for 12–24 hours. As the lids seal, you should hear a satisfying "pop" sound.
Tips:
Using Pectin is Highly Recommended – Unlike blueberries and blackberries, cherries are naturally low in pectin and will not set properly without it. Alternatively, add 1–2 tart green apples (peeled and grated) to naturally boost the pectin content.
To Enhance Flavor: Adding a splash of Kirsch (cherry brandy), a pinch of almond extract, or a sprig of fresh thyme while cooking greatly enhances the flavor of the black cherries. Pitting Tip: If you do not have a cherry pitter, it is effective to remove the pits by inserting a sturdy straw or chopstick through the stem end.
Storage: The sealed jars can be stored in a cool, dark place for up to one year. Once opened, refrigerate and use within 3 weeks.
Yield: Approximately 2–3 half-pint jars.
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