Simple Tart Cherry Jam


By Francesca Patterson

It’s the peak season for tart cherries right now! This season is bursting with sweet and sour flavors but is such a swift one. One of the best ways to preserve this local gem is by cooking the cherries down into a homemade jam! This recipe is so easy to do. With some fresh fruit, sugar, and lemon juice, you have all you need to make this for yourself.


  • 1 lb of tart cherries (2-3 cups of pitted cherries, chopped)
  • 1.5-2 cups of granulated sugar (depending on how sweet you like it)
  • Juice from 1 lemon (or 3 tbsp)


  1. In a medium-sized, heavy pot, start cooking your cherries, sugar, and lemon juice on medium heat. Stir and bring to a boil and reduce heat slightly. Continue this on a steady simmer for about 20 minutes.
  2. While simmering, put a pyrex dish in the freezer for about 15 minutes. This cold plate will be used for testing your jam.
  3. After 20 minutes, pull the dish out of the freezer pour a spoonful on of jam on it. If it becomes thick immediately and has a wrinkled texture to it, that means it is ready and at the best consistency.
  4. Allow the jam to cool to for about 15-20 minutes before jarring it. In a clean glass jar, pour in your cherry jam. Seal tightly with a lid. This can saves in the fridge for up to a month.