Q1: How do I make a small batch sour cherry jam recipe at home?

To make small batch sour cherry jam, combine 1½ pounds of pitted sour cherries with ¾ pound sugar and 1 tablespoon lemon juice. Simmer until thick, stir frequently, and optionally add pectin for quicker setting. Pour into jars and refrigerate or can for shelf storage.

Q2: Do I need pectin for small batch sour cherry jam?

Not necessarily. Sour cherries are naturally low in pectin, so adding some helps if you want a firmer set. However, you can skip it and cook the jam longer to reduce and naturally thicken — a method many old-fashioned jam recipes use.

Q3: What are the key ingredients for small batch sour cherry jam?

The basics are sour cherries, sugar, and lemon juice. Add-ins like vanilla extract, almond extract, or a splash of balsamic vinegar can elevate the flavor. For a quicker set, liquid or powdered pectin is optional but helpful.

Q4: Can I use this small batch sour cherry jam recipe for canning?

Absolutely! As long as you sterilize your jars and process them in a boiling water bath for 10 minutes, your sour cherry jam will be shelf stable for up to one year. It also freezes well if you skip the canning step.

Small Batch Sour Cherry Jam (No-Fuss, Big Flavor Recipe)

Name: Small Batch Sour Cherry Jam
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 to 3 small jars
Cuisine: American
Ingredients: 1½ lbs sour cherries, pitted; ¾ lb granulated sugar; 1 tbsp lemon juice; 1 packet liquid pectin (optional)

Description

This small batch sour cherry jam is tart, sweet, and vibrant — made with simple ingredients and no special equipment. A quick, fuss-free way to preserve summer’s best cherries in just a few jars.

Ingredients

Scale

1½ lbs sour cherries, pitted

¾ lb granulated sugar

1 tbsp lemon juice

1 packet liquid pectin (optional)

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Instructions

1. Place cherries, sugar, and lemon juice in a saucepan. Let sit for 10 minutes.

2. Turn heat to medium and bring to a simmer, stirring regularly.

3. Add pectin (if using) and continue to cook until thickened, about 20–25 minutes.

4. Test jam with cold plate method or preferred consistency test.

5. Pour into sterilized jars, leaving ¼” headspace.

6. Seal and process in boiling water bath for 10 minutes, or refrigerate.

Notes

No pectin? Just simmer longer to reduce naturally.

This recipe yields 2 to 3 small jars.

Pairs well with toast, yogurt, cheese, or roast meats.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Preserves
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 40
Sugar: 9g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg