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Cherry Jam

  • Makes 6 cups
Cherry Jam

Prepare this jam with fresh or frozen cherries. It’s delicious with a little liqueur like Kirsch. Serve with fresh waffles and lightly whipped cream. Delicious on a Sunday morning.


  • 1.8 kg cherries (fresh or frozen)
  • juice of 3 lemons
  • 1.4 kg sugar
  • 25 grams butter
  • ¼ cup liqueur, e.g. Kirsch, Cointreau, Grand Marnier


  1. Stone the cherries. Using a mallet, crack about ½ of the stones and remove the kernels. (Adding the kernels is an option; if you do not have the time, do not worry).
  2. Place the cherries, kernels and lemon juice into a saucepan and simmer very gently for 30 minutes until the cherries are very soft. Stir regularly to prevent the cherries from sticking to the base of the pan.
  3. Gradually stir in the sugar, stirring until the sugar has dissolved. Once dissolved, add the butter.
  4. Bring to the boil, boil rapidly for about 30 minutes then test for a set. As cherries are low in pectin they will give a soft set.
  5. Remove from the heat and stand for 15 minutes before stirring in the kirsch if using. Ladle into clean hot jars then cover. Seal when cold.

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