Cherry jam is a vibrant, sweet preserve loved across New Zealand, capturing the essence of summer in every spoonful. Whether you’re looking to use up a glut of fresh Central Otago cherries or simply want to enjoy homemade jam on your toast, this classic recipe delivers a glossy, flavour-packed spread with just the right balance of tart and sweet. It’s easy to make at home and perfect for gifting or enjoying all year round.
Ingredients
- 1.5 kg fresh cherries, pitted (about 1.2 kg pitted weight)
- 1 kg white sugar
- 2 tbsp lemon juice (freshly squeezed)
- 1 green apple, peeled and grated (for extra pectin, optional)
- 1/2 cup water
Instructions
- Prepare the cherries: Wash and drain the cherries. Remove stems and pit each cherry using a pitter or by slicing in half and removing the stone. Weigh the pitted fruit to ensure you have 1.2 kg.
- Combine ingredients: Place the pitted cherries, lemon juice, grated apple (if using), and water in a large, heavy-bottomed pot or preserving pan. Stir to combine.
- Simmer the fruit: Set the pot over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Cook for 15-20 minutes, until the cherries start to soften and release their juices.
- Add the sugar: Gradually add the sugar to the pot, stirring until completely dissolved. Increase the heat to bring the mixture to a boil.
- Boil the jam: Once boiling, continue to cook at a steady, rolling boil for 20-30 minutes. Stir frequently to prevent sticking. Skim off any foam that forms on the surface with a spoon.
- Check for setting point: To test if the jam is ready, place a small plate in the freezer for a few minutes. Spoon a little jam onto the cold plate and wait 30 seconds. Push it gently with your finger; if it wrinkles and doesn’t flood back, it’s set. If not, continue boiling for another 3-5 minutes and test again.
- Bottle the jam: When the jam reaches setting point, remove from heat. Ladle the hot jam into sterilised jars, leaving about 5mm headspace at the top. Wipe rims with a clean, damp cloth and seal with sterilised lids.
- Cool and store: Allow jars to cool at room temperature. Once cooled, check seals and store in a cool, dark place. Refrigerate after opening.
Tips
- Substitutions: If you can’t find fresh cherries, use frozen cherries (thawed and drained). You can also swap white sugar for jam sugar if you want a firmer set, but reduce or omit the apple if you do so.
- Storage: Sterilise jars and lids before bottling to prevent spoilage. Use glass jars with tight-fitting lids for best results.
- Common mistakes: Don’t rush the boiling step—undercooked jam will be runny, while overcooked jam can become thick and sticky. Use a wide pot to allow the jam to boil evenly and avoid scorching.
- Safety: Always use clean, sterilised jars to prevent mould. If you see any signs of spoilage, discard the jam.
Serving Suggestions
- Spread cherry jam over hot buttered toast or scones for a classic Kiwi breakfast.
- Swirl through Greek yoghurt or porridge for a fruity kick.
- Layer in trifles, cheesecakes, or as a filling for sponge cakes.
- Serve alongside cheese boards—cherry jam pairs beautifully with brie, camembert, or blue cheese.
- Warm slightly and drizzle over vanilla ice cream or pancakes.
Variations
- Spiced cherry jam: Add 1/2 teaspoon of ground cinnamon, a pinch of ground cloves, or a split vanilla bean to the pot for a warming depth of flavour.
- Cherry and berry jam: Mix in 300 g of raspberries or blackberries for a tangier, more complex preserve.
- Reduced sugar: For a less sweet jam, reduce sugar to 800 g, but note the set may be softer and the shelf life shorter.
- Cherry & Pinot Noir jam: Add 1/4 cup Central Otago Pinot Noir to the pot with the cherries for a sophisticated, adult twist (boil off the alcohol).
Storage and Reheating
Properly sealed cherry jam can be stored in a cool, dark cupboard for up to 12 months. Once opened, keep the jar in the refrigerator and use within 4-6 weeks. If the jam stiffens in the fridge, simply let it stand at room temperature for 10-15 minutes before serving. Do not microwave jam in its glass jar; instead, scoop the amount you need into a microwave-safe bowl and heat gently in 10-second bursts, stirring between each, until just softened.
Frequently Asked Questions
- Can I make cherry jam without added pectin?
- Yes, cherries are naturally low in pectin, but adding lemon juice and grated apple (which is high in pectin) helps the jam set without commercial pectin. If you prefer a firmer jam, you can use jam sugar, which contains added pectin.
- Do I need to remove the cherry skins?
- No, the skins soften during cooking and add body, colour, and flavour to the jam. If you want a smoother texture, use a stick blender to pulse the jam before bottling, but most cooks leave the skins in.
- What’s the best way to pit cherries quickly?
- A dedicated cherry pitter is the fastest and cleanest method, but you can also use a small knife to halve and pit the cherries, or push the stone out with a chopstick. Wear gloves if you’re working with a large batch, as cherry juice can stain.
- Why isn’t my jam setting?
- If your jam is too runny, it may need more boiling time to reach the setting point. Make sure to test on a cold plate as described. If it still won’t set, you can reboil it with a little extra lemon juice or add a small amount of commercial pectin.
- Can I halve or double this recipe?
- You can easily halve the recipe for a smaller batch. Doubling is possible, but a larger volume can take longer to reach setting point and may not set as well. For best results, cook in batches no larger than 2 kg of fruit at a time.
- Is it safe to water bath can cherry jam at home?
- Yes, cherry jam is acidic enough for safe water bath canning if you follow proper sterilisation and sealing procedures. Process filled jars in a boiling water bath for 10 minutes to ensure a good seal and reduce the risk of spoilage.