How to make cherry jam correctly: 3 ways

Iryna MelnichenkoLS Food
How to make delicious cherry jam
How to make delicious cherry jam

Summer is the best time to enrich your body with vitamins for the winter, which are so abundant in seasonal berries, fruits, and vegetables. It's also the time for winter preparations that will be so tasty and healthy in six months but in the form of jams, pickles, and wonderful preserves.

Today, FoodOboz reaction shares with you 3 delicious cherry jam recipes that will make even the most ordinary pie amazingly delicious.

1. Cherry jam with lemon

Delicious pitted cherry jam


  • cherries - 3 kg
  • sugar - 3 kg
  • lemon - 1-2 pcs.

Method of preparation:

  1. Wash and pit the cherries, cover with sugar, and leave for 6-12 hours, stir occasionally to distribute the sugar evenly.
  2. The jam is cooked in three stages: 1 – bring the jam to a boil, stirring constantly, remove from heat, cover the pan with cheesecloth, and set aside for 6 hours, do this 2 more times. When you boil for the third time, add lemon juice and mix thoroughly.
  3. Sterilize the jars in a way that is convenient for you, pour the hot jam into the jars, and screw them up.
  4. Be sure to turn the jars upside down, cover them with a warm cloth, and let them cool completely, then put them in a cool, dark place.

2. Pitted cherry jam without sugar

Cherry jam with stevia


  • cherries - 800 g
  • stevia - 8 tsp.
  • lemon juice - 1 tsp.
  • vanilla sugar - ½ tsp.

Method of preparation:

  1. Wash and pit the cherries, add stevia, mix, and cook over low heat for about 1.5 hours, stirring constantly, otherwise, the jam will burn.
  2. 30 minutes before the end of cooking, add lemon juice and vanilla sugar, stir, cook for another half hour, and preserve hot.

3. Jam "Cherry in Jelly"

Cherry jam with gelatin


  • cherries - 1 kg
  • sugar - 1 kg
  • water - 0, 5 ml
  • gelatin - 70 g

Method of preparation:

  1. Wash and pit the cherries, cover with sugar, and leave for 1 hour to let the juice flow.
  2. Pour hot water over the gelatin, and leave it for 10-15 minutes to swell well.
  3. Put the jam on medium heat, bring to a boil, cook for another 5 minutes, and add the gelatin, mix thoroughly and immediately pour into jars, quickly preserve.
  4. Turn the hot jars upside down, wrap them in a warm cloth, and leave them to cool completely. After that, we put them in a cold, dark place.

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