Small Batch Sour Cherry Jam (No-Fuss, Big Flavor Recipe)
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
- 1½ lbs sour cherries pitted
- ¾ lb granulated sugar
- 1 tbsp lemon juice
- 1 packet liquid pectin optional
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.