This is a classic, Mary Berry-style cherry jam with a deep ruby colour, a glossy finish, and a generous fruitiness that tastes like summer in a jar. The texture is softly set and spoonable, with tender pieces of cherry and a bright lift from lemon. It is an easy preserve to make if you follow the setting point carefully, and it comes together in about an hour from start to jar.
Ingredients
For the jam
- 1kg cherries, pitted (roughly 1.2 to 1.3kg whole cherries before stoning)
- 100ml water
- 1kg jam sugar (sugar with added pectin for a reliable set)
- Juice of 1 large lemon (about 2 tablespoons)
- 1 tsp unsalted butter (optional, helps reduce foaming)
To sterilise the jars
- 4 small jam jars with lids (about 300 to 340g each)
- Hot soapy water (for washing)
How to Make Cherry Jam
- Prepare the oven: Preheat the oven to 140°C or 120°C fan. Wash your jars and lids in hot soapy water, rinse well, then place the jars (not the rubber or plastic parts) on a baking tray and warm in the oven for 15 minutes. Keep them hot until you are ready to fill.
- Mix the fruit: Put the pitted cherries and 100ml water into a large, wide preserving pan. Bring to a gentle simmer for 8 to 10 minutes, stirring now and then, until the cherries soften and release plenty of juice.
- Dissolve the sugar: Add the jam sugar and lemon juice. Turn the heat down low and stir patiently until the sugar has fully dissolved. This matters because any undissolved sugar can make the jam grainy. If you scrape the spoon along the bottom of the pan, it should feel smooth, not gritty.
- Bake (sterilise) and boil: While the jars stay warm in the oven, bring the jam to a full rolling boil and boil hard for 8 to 12 minutes. Skim off any foam as you go, or stir in the optional teaspoon of butter to help it settle. Start testing for setting point at around 8 minutes. The most accurate method is 105°C on a sugar thermometer. If you do not have one, use the wrinkle test (see tips below).
- Cool and settle: Take the pan off the heat and let the jam sit for 5 minutes. This short rest helps the fruit pieces suspend more evenly through the jar instead of floating to the top.
- Assemble (jar) and seal: Carefully ladle the hot jam into hot jars, leaving about 0.5cm headspace at the top. Wipe the rims clean, then seal with lids. Cool completely, label, and store in a cool, dark place.
Tips
How do I know when cherry jam is set properly?
Use one of these two methods:
- Thermometer: The setting point is 105°C.
- Wrinkle test: Before you start cooking, put a small plate in the freezer. When you think the jam is ready, spoon a little onto the cold plate, wait 30 seconds, then push it with your fingertip. If it wrinkles and holds the line, it is set. If it runs, boil for 2 minutes and test again.
Why is my jam runny?
Most runny jam simply needs more time at a proper rolling boil. Make sure the sugar was fully dissolved before boiling, then return the pan to a hard boil for a further 2 to 4 minutes and test again. Also note that jam firms up as it cools, so only judge the final set once it is completely cold.
How do I stop foam forming on top?
Foam is harmless but it can look cloudy in the jar. Skim it off with a metal spoon right before jarring, or stir in 1 teaspoon of butter once the jam reaches a rolling boil to help the foam settle.
Can I keep the fruit in nice pieces instead of breaking it down?
Yes. Simmer the cherries gently just until softened, then boil the jam for the minimum time needed to reach setting point. Stir with a light hand to avoid crushing the fruit. Letting the jam rest for 5 minutes off the heat also helps the pieces stay evenly distributed.
Serving Suggestions
- Spread on warm toast, crumpets, or freshly baked scones
- Spoon over Greek yogurt with granola
- Use as a filling for Victoria sponge, Swiss roll, or thumbprint biscuits
- Stir into porridge with a little extra lemon zest
Storage
Room temperature
Store sealed, unopened jars in a cool, dark cupboard for up to 12 months. Once opened, keep the jar in the fridge.
Refrigerator
After opening, store the jam in the fridge and use within 3 to 4 weeks. Always use a clean spoon to keep it fresh.
Freezing
Jam freezes well. Freeze in freezer-safe containers (not filled to the very top) for up to 6 months. Thaw overnight in the fridge and stir well before using.
Nutrition
- Calories: 52 kcal
- Carbohydrates: 13 g
- Protein: 0 g
- Fat: 0 g
- Saturated Fat: 0 g
- Sodium: 1 mg
Disclaimer: Nutrition values are estimates and will vary depending on ingredients, jar yield, and portion size.
FAQs
Can I use frozen cherries for jam?
Yes. Thaw them first and include any juices in the pan. Frozen cherries can release a little extra water, so you may need an extra 1–3 minutes at a rolling boil to reach setting point.
Do I have to use jam sugar, or can I use granulated sugar?
You can use granulated sugar, but cherries are lower in pectin than fruits like apples. Jam sugar gives a more reliable set. If you use granulated sugar, consider adding pectin and do not skip the lemon juice.
Why did my jam crystallise or turn grainy?
This usually happens when the sugar was not fully dissolved before boiling, or if sugar crystals were left on the side of the pan. Keep the heat low while dissolving the sugar and stir until the base of the pan feels completely smooth.
How long should I boil cherry jam for setting point?
It varies with pan size and heat, but typically 8–12 minutes at a full rolling boil once the sugar has dissolved. Start testing early, because overboiling can make the jam too stiff and dull the fresh cherry flavour.
Can I reduce the sugar in cherry jam?
Reducing sugar affects the set and shelf life. For a traditional preserve that stores well, keep the sugar ratio as written. If you want a lower-sugar version, use a tested low-sugar pectin and plan to refrigerate or freeze more of the batch.
Mary Berry-Style Cherry Jam
Course: CondimentCuisine: BritishDifficulty: Easy4
jars20
minutes25
minutes60
minutes52
kcal45
minutesA traditional cherry jam with a rich fruit flavour, a soft set, and a glossy finish. Simple to make with ripe cherries, lemon, and jam sugar for reliable setting.
Ingredients
1kg cherries, pitted (see notes)
100ml water
1kg jam sugar (sugar with added pectin)
Juice of 1 large lemon (about 2 tbsp)
1 tsp unsalted butter (optional, reduces foaming)
Directions
- Preheat the oven to 140°C (120°C fan). Wash jars and lids, then warm the jars in the oven for 15 minutes to sterilise.
- Put the pitted cherries and water into a large preserving pan. Simmer for 8–10 minutes until the fruit is soft and the juices are flowing.
- Add the jam sugar and lemon juice. Stir gently over low heat until every grain of sugar has dissolved.
- Bring to a full rolling boil and boil hard for 8–12 minutes. Start testing for setting point (105°C or wrinkle test). Skim any foam; add butter if using.
- Take off the heat and rest for 5 minutes, then ladle into hot jars. Seal, cool completely, label, and store.
Notes
- Cherries: 1kg pitted cherries is roughly 1.2–1.3kg whole cherries before removing stones.
- Setting point: Aim for 105°C on a sugar thermometer, or use the chilled plate wrinkle test.
- Yield: Makes about 4 small jars (around 1.3kg total), depending on how long you boil.
