Cherry jam is one of the easiest, most delicious ways to turn a bowl of fresh cherries into something your whole family will love. With just cherries, sugar, lemon and a splash of vanilla, you get a bright, fruity spread that tastes like summer on toast and takes only a handful of simple steps.
This recipe is perfect for little helpers too, from washing and de-stemming to mashing the fruit and decorating the labels. Make a batch for school lunches, weekend pancakes or quick desserts, then keep a jar in the fridge and a few in the freezer so PB&Js, yoghurt, biscuits and milkshakes can get an upgrade!
Makes: about 2–3 cups of cherry jam
Time: ~30–40 minutes cook time + cooling
Easy to double!
Cherry jam ingredients
- 1 kg fresh cherries (about 6–7 cups), pitted
- 500 g white sugar (about 2½ cups)
- 2 tbsp lemon juice (fresh is best)
- 1 tsp vanilla extract (optional but kid-approved)
- Pinch of salt
Optional for quicker set:
- 1–2 tbsp chia seeds or
- 1 packet pectin (follow packet instructions)
Equipment
- Large heavy pot
- Wooden spoon
- Potato masher (fun for kids!)
- 2–3 clean jars with lids
Method
- Pit cherries (kids can help push pits out with a straw or chopstick). Rough-chop half of them so you get a mix of chunky and jammy.
- In your pot, mix cherries, sugar, lemon juice, and salt. Let sit 10–15 minutes until juicy.
- Put the pot over medium heat and stir until sugar dissolves and cherries start bubbling. Lower the temperature to a gentle boil (If you want a quicker set add the chia seeds or pectin now and cook for less time) and cook 20–30 minutes, stirring often so it doesn’t stick.
- Use a potato masher to squash fruit to the consistency you like. Leave some chunks if your crew likes “bits.”
- Spoon a little onto a cold plate. Wait 30 seconds, then push it with your finger:
- If it wrinkles a bit, it’s ready.
- If it’s still runny, cook another 3–5 minutes and test again.
- Stir in vanilla (if using). Turn off heat and cool 5 minutes.
- Spoon into clean jars. Let cool completely, then lid and refrigerate.
Storage
- Fridge: 2–3 weeks
- Freezer: up to 6 months (leave a little headspace in jars)
Tips for Kids Helping
- Safer tasks: washing cherries, pulling stems, measuring sugar, squeezing lemon, mashing fruit, sticking “jam labels” on jars.
- Hot stove rule: one grown-up handles the cooking and pouring.
Fun Ways to Use Cherry Jam
- PB&J upgrade: swirl cherry jam into peanut butter or almond butter.
- Yogurt ripple: spoon over plain yogurt + granola.
- Jam-toast soldiers: cut toast into strips for dipping.
- Quick “jam crumble”: warm jam, top with crushed biscuits/oats, bake 10 min.
- Milkshake spoonful: blend vanilla ice cream + milk + a tbsp jam.
- Thumbprint cookies: dollop into shortbread or sugar cookies before baking.
- Cheese plate for kids: serve with mild cheddar or cream cheese and crackers.
Why not try growing cherries at home, for the best cherry jam!
For more detailed cherry growing advice see Sustainable Gardening Australia’s cherry guide.
