Monday, June 13, 2016

Home-made Cherry Jam

There are few things as delicious as home-made jam. That was exactly my thought as I sat for an hour pitting a ton of cherries! We went for cherry picking a couple of weekends ago and got ourselves about 4 lbs of nice ripe cherries. We ate some, gifted some to friends, ate some again. Bt in a couple of days we were done eating. And we still had about 2 lbs of cherry waiting to be used up! That is when I decided to go all out and make a lot of cherry recipes. So this week I shall be putting up THREE cherry recipes, each one is delicious and yummy.

To start with, this is a basic jam recipe. While I used cherries, the same method can be used to make jam from other fruits like strawberry, raspberry or orange. Such a simple recipe using only three ingredients yields a jar full of yummy jam ready to be enjoyed with toast, pancakes or even roti! The whole recipe just takes 15 minutes. 

Pitting the cherries takes a lot of time, but there are numerous videos on easily pitting them, including the use of a round piping tip to remove stems and pits. But once the cherries are pitted, all it needs as to be softened over a medium flame, then adding sugar and getting the jam to a jelly like consistency. That is followed by sprinkling some lime juice and finally bottling the jam. The pleasure of enjoying freshly made jam is unmatched. We enjoyed some of the jam with toast, and used most of the remaining to make a really delicious recipe that is coming up soon. Stay tuned!  


Cherries 1 cup
Sugar 1/4-1/2 cup
Lime Juice 1 tsp


Pit the cherries and dice them. Add them to a broad pan and cook on medium flame for 10-12 minutes till it is mushy. Keep mashing them intermittently using a potato masher. 

Once the cherries are mushy, add the sugar. Depending on how sweet the cherries are, you will need anywhere between 1/4 cup to 1/2 cup. My cherries were ripe and sweet so I added just 1/4 cup. 

Mix well and let the mixture come to a slow boil. Do not over boil else the sugar will harden. Just as it comes to a boil, add lime juice and turn down the flame. 

Keep a clean glass bottle ready to fill the jam. Once the jam is a little cool, transfer the jam and let it cool completely. Store in the refrigerator and use as needed.



  1. Looks Yummy! For how many days can this jam last?

    1. Thanks a lot Rashmi! The jam stays great for a few months in the refrigerator. Just make sure it is in an air-tight container.