Pitted Sweet Cherry Jam for Winter
Incredibly delicious, no sterilization needed, and full of summer vibes! Pitted sweet cherry jam for winter turns out perfectly even for beginners. The longest step is removing the pits - after cooking, just pour it into jars. Stored properly, it will keep all winter!
Updated : 30 October, 2025
Easy
About 1 hour.
Ingredients
1 kilograms
Cherry
500 grams
Sugar
2 grams
Citric acid
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any type of sweet cherries for this jam - dark red, red-yellow, yellow, or a mix. Lemon acid (citric acid) can be replaced with half a lemon, sliced into quarters.
Step 2
Sort the cherries, removing any spoiled ones. Wash them thoroughly and pat dry. Remove stems and pits. You’ll need 2.2 lb (1 kg) of pitted cherries, so buy a bit extra to account for loss. You can remove pits with a cherry pitter or by slicing the cherries and pressing out the pits with your fingers.
Step 3
Place the cherries in a saucepan. Add sugar and let sit for 10 minutes to release juice. Since cherries are very sweet, I use a 2:1 ratio of fruit to sugar. You can also use 1:1 if the cherries are more tart - it depends on their sweetness.
Step 4
Put the saucepan over low heat. Stirring occasionally, bring to a boil and simmer for 5-7 minutes (or 15-20 minutes if you prefer thicker jam).
Step 5
To speed up boiling, cover the pot with a lid. At the end, add lemon acid or lemon pieces and stir well.
Step 6
Wash the jars and lids thoroughly and sterilize them - either over steam or in the oven. If sterilizing in the oven, place jars in a cold oven, not preheated, to avoid cracking. Heat to 300°F (150°C) and sterilize 15 minutes for 0.5 L jars or 20-30 minutes for larger ones.
Step 7
Pour the hot jam into the sterilized jars. For a thicker jam with less syrup, you can leave some of the liquid behind in the saucepan.
Step 8
Seal the jars with screw, plastic, or metal lids (for the latter, use a sealing key). Turn jars upside down, wrap them warmly, and let them cool at room temperature. Store in a cool, dark place (like a fridge or cellar) all winter. Enjoy!