Sour Cherry Jam

Course Preserves
Servings 3 cups
Calories 818kcal
Author Cheri


  • 6 cups pitted sour cherries
  • 2.5 cups sugar


  • Prepare a boiling water bath and 3 - 250 ml jars as per our canning basics post. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
  • Stir together cherries and sugar in a large saucepan. Bring to a boil, stirring frequently. Boil rapidly for 20-40 minutes (time will depend on the size of pot, etc), until it passes the wrinkle test*.
  • Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. Or put into jars/tupperware and freeze for up to 6 months.
  • Turn off canner, then carefully lift jars out and set on a towel on the counter to cool. Let sit 24 hours, then check that all have sealed. Label and store in a cool place.


Wrinkle Test: Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.


Calories: 818kcal | Carbohydrates: 210g | Protein: 2g | Sodium: 1mg | Potassium: 612mg | Fiber: 5g | Sugar: 201g | Vitamin A: 175IU | Vitamin C: 19.3mg | Calcium: 36mg | Iron: 1.1mg