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.

Preparation Time	30-45 minutes
Cooking Time	30-40 minutes
Total Time	60-85 minutes
Level of Difficulty	Medium

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 tart cherries (pitted and crushed to yield about 4 1/2 cups)
• 1 box Certo regular pectin crystals (for reliable gel set)
• 2 tbsp fresh lemon juice (for brightness and pectin activation)
• 1/4 cup amaretto liqueur (adds subtle almond flavor)
• 4 1/2 cups granulated sugar

Step 1: Prepare Jars and Pit Cherries

• 5 1/2 cups tart cherries

Start by washing your jars and lids thoroughly with hot soapy water, then set them aside to air dry—you’ll fill them while they’re still warm.

While the jars dry, pit and crush your fresh tart cherries, working in batches if needed.

I find using a cherry pitter makes this task much faster than trying to remove pits with a knife, and crushing the cherries by hand or with a potato masher helps release their juices, which is essential for proper gel formation.

Step 2: Combine Cherries, Pectin, and Lemon Juice

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

Pour the crushed cherries into a large pot (at least 4-quart capacity) and add the pectin crystals and fresh lemon juice.

Stir vigorously for about 1-2 minutes to fully dissolve the pectin into the cherry mixture.

The lemon juice activates the pectin and adds brightness that balances the tartness of the cherries, preventing the jam from tasting one-dimensional.

Step 3: Build Flavor with Amaretto and Heat to Boil

• cherry and pectin mixture from Step 2
• 1/4 cup amaretto liqueur

Add the amaretto liqueur to the pot and stir to combine.

Place the pot over medium-high heat and stir occasionally as the mixture heats through.

Once the mixture reaches a full rolling boil (one that doesn’t subside when you stir it), you’re ready to add the sugar.

This step allows the cherry flavor to develop and the alcohol in the amaretto to slightly reduce, concentrating its subtle almond notes without harshness.

Step 4: Add Sugar and Achieve Rolling Boil

• cherry mixture from Step 3
• 4 1/2 cups granulated sugar

Stir in all the granulated sugar until it’s fully dissolved, then maintain the heat at medium-high until the mixture returns to a vigorous rolling boil.

Once boiling, set a timer for exactly 1 minute and keep stirring—this brief boil time allows the pectin and sugar to reach the proper gel point without overcooking the delicate cherry flavor.

I’ve found that exactly 1 minute is the sweet spot; any longer risks a rubbery texture.

Step 5: Remove from Heat and Skim Foam

• jam mixture from Step 4

Remove the pot from heat immediately after the 1-minute boil and stir constantly for 5 minutes.

This resting period allows the jam to cool slightly and helps any foam rise to the surface, which you can skim off with a spoon for a clearer, more polished final product.

The continuous stirring also helps distribute the fruit evenly throughout the jam and promotes more uniform gel formation.

Step 6: Fill Jars and Seal

Working quickly while the jam is still hot, ladle it into your prepared jars, leaving exactly 1/4-inch headspace at the top.

Wipe the rim of each jar with a clean, damp cloth to remove any jam drips, then immediately place the lids on top and screw the bands on fingertip-tight (snug but not forcefully tight).

The heat from the jam will create a seal as the jars cool—you’ll hear a satisfying “pop” as each jar seals.

Step 7: Cool and Store Overnight

Set the filled jars on a clean towel or rack at room temperature, away from drafts, and allow them to cool completely overnight.

Don’t move or disturb the jars while they cool, as this helps the gel set properly.

By morning, test the seals by pressing the center of each lid—it should be firm and not flex.

Store sealed jars in a cool, dark place for up to 1 year; once opened, refrigerate and use within 3-4 weeks.