Red Cherry Jam – An Easy Homemade Recipe Full of Flavor
Aromatic and fragrant red cherry jam made with lemon and vanilla sugar. A simple, step-by-step recipe, perfect for stocking your pantry for the winter.
Red Cherry Jam
Course: DessertCuisine: RomanianDifficulty: Easy1.200
kg30
minutes1
hour250
kcal1
hour30
minutesToday, I’m sharing a recipe that I prepare almost every year. And while I’m at it, I’d like to share a simple trick that helps me achieve beautiful jam every time, with whole fruits and a perfectly thickened syrup.
There is something special about jars prepared during summer for the colder months ahead. Every spoonful preserves the fragrance of ripe fruit and the memories of sunny days spent in the kitchen. This time, I chose to make a smaller batch of red cherry jam, just enough to fill a few jars packed with flavor.
I love this recipe because it allows the cherries to be the true stars of the show. The sugar enhances the fruit’s natural sweetness, the lemon adds a touch of freshness, and the vanilla sugar brings a delicate and elegant aroma. The result is a fragrant jam with glossy cherries beautifully coated in syrup, perfect for breakfast, pancakes, or your favorite desserts.
For me, a truly good jam is one in which the fruit still retains some of its texture, even after cooking. That is why I prefer to boil the syrup obtained during the maceration process first and add the cherries afterward. This way, the fruit spends less time cooking and preserves its shape and texture much better.
To prepare this recipe, I used a 5.5-liter aluminum pot with a lid from the Dark Line range by Cooking by Heinner. Since I was making a smaller batch of jam, it proved to be the perfect choice. The jam did not stick to the pot at all, and cleanup at the end was quick and effortless.
Ingredients
1,500 g pitted red cherries
700 g sugar (or more, to taste)
juice of 1 large lemon
30 g vanilla sugar
Preparation method
- The quantities can be increased or reduced as needed. This time, I made a smaller batch, but you can easily adjust the recipe depending on how many cherries you have on hand and how many jars of jam you would like to store for the winter.
- Wash the cherries thoroughly, remove the stems, and pit them. Once prepared, transfer them to a large pot. Add the sugar, vanilla sugar, and lemon juice over the cherries.
- Gently stir, just enough to coat the fruit evenly, then leave it to macerate for a few hours or overnight. As it rests, the cherries will release their natural juices, creating a fragrant, flavor-packed syrup.
- In my case, after about 4 hours, the cherries had released enough syrup. I transferred them to a separate bowl, stirring gently to avoid crushing the fruit and without removing any undissolved sugar.
- Place the pot over medium heat and boil the syrup for about 15–20 minutes. During this time, skim off any foam that forms on the surface to obtain a clearer, cleaner jam.
Once the syrup has cooked, return the cherries to the pot and continue cooking. - Stir occasionally and keep an eye on the consistency of the syrup. When it begins to thicken and the cherries become glossy and slightly translucent, you can perform the cold plate test.
Place a drop of syrup on a cold plate. If it holds its shape and does not spread immediately, the jam is ready. - Pour the hot jam into sterilized jars, seal them tightly with the lids, and allow them to cool slowly. For a better seal, turn the jars upside down, cover them with a towel, and let them cool completely.
- Serving and storage suggestions
Red cherry jam is perfect on a slice of fresh bread with butter, but also alongside pancakes, doughnuts, or waffles. It pairs beautifully with yogurt, fresh cheese, or as a filling for homemade desserts. - The jars should be stored in a cool, dry place away from direct light. Once opened, keep them refrigerated and consume within a few weeks for best quality.
