Perfect Sour Cherry Jam

Summer cherry season is something I wait for all year long. Those few weeks when sour cherries show up at the farmers market make me feel like a kid again. But let’s be honest – fresh sour cherries don’t last long, and I can only eat so many before they start to go soft.

That’s where homemade sour cherry jam comes to the rescue. I can capture all that tart, fruity flavor and keep it in my fridge for months. Plus, making jam is way easier than most people think. You don’t need fancy equipment or complicated techniques. Just cherries, sugar, and a little patience.

Want it on toast? Perfect. Need a filling for thumbprint cookies? Even better. I’ve even been known to eat it straight from the jar with a spoon when no one’s looking.

What Kind of Sour Cherries Should I Use?

Fresh sour cherries are ideal for jam making since they have the perfect balance of tartness and natural pectin to help your jam set properly. If you can’t find fresh sour cherries, frozen ones work just as well – just make sure to thaw them completely and drain any excess liquid before measuring. Montmorency cherries are the most common variety you’ll find at grocery stores and farmers markets, and they’re perfect for this recipe. When selecting fresh cherries, look for ones that are firm and deep red in color, avoiding any that are soft or have brown spots.

Options for Substitutions

While jam-making can be a bit particular, there are still some swaps you can make with this recipe:

• Sour cherries: If you can’t find sour cherries, you can use sweet cherries but reduce the sugar to 3 1/2 cups to balance the sweetness. Frozen cherries work too – just thaw and drain them first.
• Certo Pectin Crystals: This is one ingredient I wouldn’t mess with too much. Different pectins have different ratios, so stick with regular Certo crystals for best results. Liquid pectin requires different measurements entirely.
• Amaretto: No amaretto? Try vanilla extract (use just 1 teaspoon), almond extract (1/2 teaspoon), or simply omit it altogether. You could also use rum or brandy in the same amount.
• Lemon juice: Fresh lemon juice is best, but bottled will work in a pinch. Don’t skip this – it helps the pectin set properly and adds needed acidity.
• Sugar: Regular granulated sugar is key for proper setting. You can try reducing it slightly, but going below 3 1/2 cups might affect how well your jam sets up.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sour cherry jam is not cooking it to the proper gel point, which can leave you with runny jam that won’t set – use a candy thermometer and cook until it reaches 220°F, or test by dropping a small amount on a chilled plate to see if it wrinkles when pushed with your finger.

Another common error is adding the sugar too early or all at once, which can cause the cherries to become tough and chewy – instead, gradually stir in the sugar after the fruit has started to break down.

Don’t skip the lemon juice even though the cherries are already tart, as the acid helps the pectin work properly and prevents the jam from becoming too sweet.

Finally, resist the urge to double the recipe since larger batches don’t set as well, and always sterilize your jars properly to ensure your jam stays fresh for months.

What to Serve With Sour Cherry Jam?

This sour cherry jam is perfect spread on warm buttermilk biscuits or toasted English muffins for a sweet breakfast treat. I love pairing it with creamy cheeses like brie or goat cheese on a charcuterie board – the tangy cherries balance out the richness beautifully. You can also swirl it into plain Greek yogurt or oatmeal for a quick morning boost, or use it as a topping for pancakes and waffles instead of regular syrup. For something a bit fancier, try it alongside roasted pork or duck since the tartness cuts through rich meats really well.

Storage Instructions

Pantry Storage: Once your jam has cooled and sealed properly, you can store those jars in a cool, dark pantry for up to a year. Make sure to check that the lids have that satisfying ‘pop’ when they seal – that’s how you know they’re good to go. I always write the date on my jars so I can keep track of when I made them.

Refrigerate After Opening: After you crack open a jar, keep it in the fridge where it’ll stay fresh for about 3 weeks. The Amaretto in this recipe actually helps preserve it a bit longer than regular jam. Just use a clean spoon each time to avoid any contamination.

Freeze Portions: If you want to keep some jam for even longer, you can freeze it in small containers or even ice cube trays for individual portions. It’ll keep in the freezer for up to 6 months and thaws beautifully. This is great when you want just a little bit for toast or yogurt without opening a whole jar.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3750-3950
• Protein: 5-7 g
• Fat: 0-2 g
• Carbohydrates: 980-1020 g

Ingredients

• 5 1/2 cups pitted tart cherries (yields 4 1/2 cups crushed)
• 1 box certo regular pectin crystals
• 2 tbsp fresh lemon juice
• 1/4 cup amaretto liqueur
• 4 1/2 cups granulated sugar

Step 1: Prepare and Sterilize the Jars

Wash 9 250 ml jars and lids thoroughly with hot, soapy water.

Then, sterilize them according to your preferred method (such as boiling or using a dishwasher’s sterilize setting).

Set the jars and lids aside on a clean towel, keeping them hot until ready to fill.

Step 2: Pit and Crush the Cherries

• 5 1/2 cups pitted tart cherries (yields 4 1/2 cups crushed)

Wash and clean all the cherries under cold running water.

Carefully pit each cherry, discarding the pits.

Working in layers, smash the pitted cherries in a large pot until you have 4 1/2 cups of crushed cherries.

In my experience, using a potato masher is really effective for this job.

Step 3: Combine Cherries with Pectin and Lemon Juice

• 1 box Certo regular pectin crystals
• 2 tbsp fresh lemon juice
• crushed cherries from Step 2

Add the box of Certo regular pectin crystals to the pot with the crushed cherries.

Pour in the fresh lemon juice and stir everything together well, ensuring the pectin is evenly dispersed.

Step 4: Cook the Jam with Amaretto

• 1/4 cup amaretto liqueur
• 4 1/2 cups granulated sugar
• cherry mixture with pectin and lemon juice from Step 3

Place the pot on the stove over medium-high heat.

Add the amaretto liqueur.

Stir the mixture frequently as it heats up, making sure it doesn’t scorch.

When it comes to a rolling boil (lots of bubbles that don’t stop when stirred), add all of the granulated sugar at once.

Stir and allow the mixture to return to a rolling boil, then boil for exactly 1 more minute while continuing to stir.

Step 5: Finish and Jar the Jam

• cooked cherry-amaretto jam from Step 4

Remove the pot from the heat and continue stirring the jam for another 5 minutes to help distribute the fruit and reduce foam.

Carefully ladle the hot jam into the prepared hot jars, leaving about 1/4-inch of headspace at the top.

Wipe jar rims with a clean, damp cloth, place lids on, and screw the rings on until snug but not overly tight.

I recommend working quickly in this step so the jam doesn’t begin to set before being jarred.

Step 6: Cool and Seal the Jars

Allow the filled jars to cool overnight, undisturbed.

The next day, check the seals by pressing down on the center of each lid – if it doesn’t pop back, the jar is sealed.

Refrigerate any jars that have not properly sealed.

Perfect Sour Cherry Jam

Delicious Perfect Sour Cherry Jam recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 3850 kcal

Ingredients

  

For the cherry jam:

• 5 1/2 cups pitted tart cherries (yields 4 1/2 cups crushed)
• 1 box Certo regular pectin crystals
• 2 tbsp fresh lemon juice
• 1/4 cup amaretto liqueur
• 4 1/2 cups granulated sugar

Instructions

 

• Wash 9 250 ml jars and lids thoroughly with hot, soapy water. Then, sterilize them according to your preferred method (such as boiling or using a dishwasher's sterilize setting). Set the jars and lids aside on a clean towel, keeping them hot until ready to fill.
• Wash and clean all the cherries under cold running water. Carefully pit each cherry, discarding the pits. Working in layers, smash the pitted cherries in a large pot until you have 4 1/2 cups of crushed cherries. In my experience, using a potato masher is really effective for this job.
• Add the box of Certo regular pectin crystals to the pot with the crushed cherries. Pour in the fresh lemon juice and stir everything together well, ensuring the pectin is evenly dispersed.
• Place the pot on the stove over medium-high heat. Add the amaretto liqueur. Stir the mixture frequently as it heats up, making sure it doesn't scorch. When it comes to a rolling boil (lots of bubbles that don't stop when stirred), add all of the granulated sugar at once. Stir and allow the mixture to return to a rolling boil, then boil for exactly 1 more minute while continuing to stir.
• Remove the pot from the heat and continue stirring the jam for another 5 minutes to help distribute the fruit and reduce foam. Carefully ladle the hot jam into the prepared hot jars, leaving about 1/4-inch of headspace at the top. Wipe jar rims with a clean, damp cloth, place lids on, and screw the rings on until snug but not overly tight. I recommend working quickly in this step so the jam doesn’t begin to set before being jarred.
• Allow the filled jars to cool overnight, undisturbed. The next day, check the seals by pressing down on the center of each lid – if it doesn't pop back, the jar is sealed. Refrigerate any jars that have not properly sealed.