Fresh cherry season deserves to be celebrated with beautiful, homemade cherry jam! This easy cherry jam recipe makes the most delicious cherry preserves, made from fresh sweet black cherries, with a hint of lemon, vanilla and bourbon. Give some jam away as gifts, or just put the jars away for an incredible taste of summer to last you through the winter until next season!
You might also love these recipes for wild blueberry preserves, peach apricot jam, and cranberry jelly.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Jam
Easy and Versatile. This is a quick recipe to make, especially if you start with pitted cherries, and it cooks in no time. You can use homemade cherry jam so many ways. Besides just spreading it on toast or flaky biscuits, use it as a filling for chocolate cherry cupcakes, swirl it into yogurt or ice cream, or used the jam as a filling in homemade pop tarts.
Preserves the Fresh Flavors of Summer. Stone fruit season is short, and I love to make the most of it by cooking and baking as much as I can with peaches, cherries and apricots. And as someone who makes a LOT of homemade jam every year, I can tell you that there’s just no comparison to the corn syrup laden jams at the grocery store.
TIP: A combination of sweet and tart cherries makes the most delicious cherry jam, with a wonderful depth of flavors.
Ingredients
- Cherries. Either frozen or fresh cherries work great for making homemade cherry jam. Be sure that the cherries are pitted before you cook your jam!
- Lemon Juice. The lemon juice adds tartness, to balance the sugar, but it also adds acidity and natural pectin, which helps to “set” your homemade jam.
- Vanilla Extract + Bourbon. A splash of vanilla and bourbon is optional, but they add the most wonderful flavor that’s smooth and delicious.
- Pectin. For this recipe (and all of my homemade jam recipes), I use powdered “classic” pectin, preferably the Ball brand. I can’t guarantee the results if you use freezer or low-sugar pectins, which give jam a different texture and flavor that I don’t care for.
- Granulated Sugar. Not only does the sugar add sweetness, but it preserves the fruit as well, so reducing the sugar will also reduce the jam’s shelf life. If you plan to only make a small batch and eat it quickly, then by all means feel free to reduce the sugar if you feel so inclined.
- Butter. The fat in a small amount of butter helps to reduce any foam that gathers on top of the jam while cooking, so that your jam has a pretty, clear color.
See the recipe card at the end of the post for the full ingredients list and instructions.
Instructions
- First, make sure your jam jars, lids and rings are clean and sterilized. You can sterilize them in the dishwasher, or by boiling them for a few minutes in a large stock pot.
- Wash and pit the cherries, if they’re not already pitted. Combine the pitted cherries in a stock pot with the lemon juice, vanilla and bourbon.
- Bring the cherries to a simmer over medium heat. Mash the cherries slightly, leaving the fruit as chunky as you’d like.
- Sprinkle the pectin over the fruit and stir it in. Increase heat to medium/high and stir constantly (while wearing oven mitts to protect against splatter burns), and bring to a boil.
- Dump all the sugar in at once. Continue stirring constantly to return to a vigorous boil that can’t be stirred down. Boil hard while stirring for 1 minute.
- Remove from the heat and stir in the butter (the fat helps to reduce any foaminess).
- Immediately ladle the jam into hot, sterilized jars, leaving a 1/4 inch gap at the top (called “head space”) to allow for expansion. Wipe the rims of the jars with a clean damp cloth. Center the lids on the jars, and screw on the lids “fingertip tight”.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
What kind of cherries should I use?
During cherry season, I love to pick up a few pounds of fresh cherries for cherry jam, and my grocery store usually carries sweet black cherries or Bing cherries. It takes a little time to pit them, but their flavor is just so good. But frozen pitted cherries are also fantastic! With frozen cherries, you’ll usually get a mix of sweet and tart cherries which gives your jam a wonderful depth of flavor.
Do I need a cherry pitter?
A cherry pitter is such a handy little tool, since it makes quick work of pitting fresh cherries. If you bake with a lot of fresh cherries, you should definitely have one on hand. They seem prone to breaking, though, and I’ve broken 2 or 3 of them over the years. Without a cherry pitter, you can still easily pit your cherries, although it will take longer. Simply use a small paring knife to cut around the pit, cutting the cherry in half, much like you would cut a freestone peach. Then, gently twist the two halves, pulling one half of the cherry off the pit. Use your knife to cut the pit out of the other half. I’ve also tried a method of using a metal straw to poke the pit through the cherry, but honestly, I thought this was more tedious than just using my paring knife to do the job.
How much jam does this recipe make?
You’ll get about 4 – 4 1/4 cups of jam (enough for 4 “half-pint” jars).
How do I make a small batch for just 1 jar of jam?
You can easily cut the recipe down to 1/4 to make a single jar of jam.
Are cherries high in natural pectin?
No, cherries are not high in pectin. Pears, apples, oranges and other citrus fruits contain large amounts of pectin, while soft fruits, like cherries, grapes, and strawberries, are low in pectin, which means they’ll need some additional pectin to help thicken and set the jam.
Resources
A helpful resource on making and storing homemade jam and fruit preserves, with a guide on types of pectin, tips for freezing and canning jam, and links to favorite jam recipes:
How to Make and Store Homemade Jam and Fruit Preserves
You Might Also Like
Strawberry Rhubarb Jam Lemon Marmalade Chocolate Cherry Cupcakes 
Cherry Cheesecake Swirl Ice Cream
Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Bourbon Cherry Jam
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Large Stock Pot
- Hot Sterilized Jam Jars with Lids/Rings
Ingredients
- 2 lbs fresh cherries, pitted, or 1 3/4 lbs frozen pitted cherries
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp bourbon, optional
- 2 tbsp "classic" powdered pectin
- 2 cups granulated sugar
- 1 tsp unsalted butter
Instructions
- First, make sure your jam jars, lids and rings are clean and sterilized. You can sterilize them in the dishwasher, or by boiling them for a few minutes in a large stock pot.
- Wash and pit the cherries, if they're not already pitted. Combine the pitted cherries in a stock pot with the lemon juice, vanilla and bourbon.
- Bring the cherries to a simmer over medium heat. Mash the cherries slightly, leaving the fruit as chunky as you'd like.
- Sprinkle the pectin over the fruit and stir it in. Increase heat to medium/high and stir constantly (while wearing oven mitts to protect against splatter burns), and bring to a boil.
- Dump all the sugar in at once. Continue stirring constantly to return to a vigorous boil that can’t be stirred down. Boil hard while stirring for 1 minute.
- Remove from the heat and stir in the butter (the fat helps to reduce any foaminess).
- Immediately ladle the jam into hot, sterilized jars, leaving a 1/4 inch gap at the top (called "head space") to allow for expansion. Wipe the rims of the jars with a clean damp cloth. Center the lids on the jars, and screw on the lids "fingertip tight".
- Jam stored in the refrigerator should be consumed within 1-2 months.
Notes
- Refrigerate for Immediate Consumption: For jam that you’ll be consuming within 1-2 months, you can simply store the jars in the refrigerator, and the sugar helps to keep the jam from spoiling.
- Can in a Water Bath for Longer Preservation: If you’re planning on storing the jam in your pantry or giving jars away as gifts, you should process the hot jars of jam in a water bath according to standard canning procedures to seal the lids. Simply turning the hot jars upside down will not properly seal the lids and could lead to bacterial contamination.
- Freeze the Jam: An easy way to store jam for personal consumption is simply to let the jars cool for a few hours and then place them in the freezer. If you have the freezer space, this is a great way to preserve the jam. Every spring and summer, I make large batches of jam, and then freeze the filled jars to enjoy throughout the year. Thaw frozen jars of jam overnight in the refrigerator before using.
Followed the recipe as written to use up leftover pitted cherries. Absolutely delicious! Set perfectly and you do get that hint of bourbon!