Homemade Cherry Jam
Serves 3
15 mins prep
15 mins cook
720 mins Cooling Time
750 mins total
My mom's Homemade Cherry Jam is one of the best jam recipes I have ever tried. The jam is cooked in 5-minute intervals, which helps preserve the cherry's whole shape and yields a super juicy, fresh jam. This recipe makes 3 250mL jars.
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Remove the stems from the cherries and wash the cherries. Use a cherry pitter or remove the pits yourself. Add the pitted cherries to a large pot, along with the sugar and lemon juice. Bring to a boil over medium-high heat and stir continuously for 5 minutes.
Remove the pot from the heat and let the mixture cool completely. Once cooled, repeat this same step again (bring the mixture to a boil over medium-high heat, stirring continuously for 5 minutes) and then cool the mixture again.
Once the cherries are cooled for the second time, add the pot back on the stove and bring them to a boil again as you stir for the last time for another 5 minutes.
Cooking time for this jam is 15 minutes total (5, 5, and 5 min as you cool the pot the first two times fully in between). The reason we separate the cooking time in 3 parts is to keep the cherries intact and whole.
After the cherries have boiled for the third time, skim off some of the foam on top.
Now fill your sterilized jars with jam, leaving 1/4 inch room at the top.
Wipe the rims of the jars clean with a damp paper towel, put the lids on tightly, and flip the jars upside down. Cover and rest overnight. The next day, store the jars and enjoy. Once a jar is open, it must be stored in the fridge.
