Homemade Cherry Jam

This Small Batch Cherry Jam is bright, fruity, sweet, and packed with cherry flavor, with fresh orange zest, citrus juice, and warm vanilla layered throughout. Made with frozen cherries and no pectin, it’s an easy homemade jam recipe that comes together in one saucepan and tastes delicious on toast, cheesecake, yogurt, pancakes, ice cream, and pastries.

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Course: Condiments, Jams

Cuisine: American

Keyword: cherry citrus jam, cherry jam, cherry jam from scratch, easy cherry jam, how to make cherry jam, small batch cherry jam

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: cups

Ingredients

Instructions

Combine the ingredients: Add the frozen cherries, granulated sugar, orange juice, lime juice, orange zest, and salt to a medium saucepan.
Cook the jam: Place the saucepan over medium heat and stir occasionally as the cherries begin to thaw and release their juices. Once the mixture starts bubbling, lightly mash some of the cherries with the back of a spoon or a potato masher, leaving some larger pieces for texture. Continue simmering for 25–35 minutes, stirring occasionally, until the jam is thickened and glossy.
Test the consistency: To check if the jam is ready, spoon a small amount onto a chilled plate. Let it sit for about 30 seconds, then drag your finger through it. If the jam wrinkles slightly and stays separated, it’s ready.
Cool the jam and add the vanilla: Remove the jam from the heat, add the vanilla bean paste, stir, and then let it cool slightly (about 10-15 minutes). It will continue to thicken as it cools.
Transfer and chill: Spoon the jam into a clean jar or airtight container. Refrigerate until fully cooled before serving. (Do not screw the lid on while the jam is still warm. Trapping steam inside the jar can create excess condensation, which can thin the jam, and it can also break the glass if too much steam builds up.)

Notes

The jam will continue to thicken as it cools, so don’t overcook it trying to make it super thick in the pot.
If you prefer a smoother jam, mash the cherries more thoroughly as it cooks.
This recipe is a refrigerator jam and is not written for canning.
Frozen cherries work beautifully here, but fresh pitted cherries can be used when in season.
Once the jam is finished cooking, transfer it to a clean jar or airtight container and let it cool before sealing it tightly with a lid. Do not screw the lid on while the jam is still warm. Trapping steam inside the jar can create excess condensation, which can thin the jam and add extra moisture to the surface. It can also break the glass if too much steam builds up.