Pitted Cherry Jam for Winter
Thick, fragrant, and quick to make! You’ll need only 15 minutes to cook cherry jam because it’s made with gelatin from chopped cherries. The most time-consuming part is removing the pits. Treat yourself to a delicious dessert on a cold winter evening!
Updated : 06 March, 2026
Easy
About 1 hour.
Ingredients
700 grams
Sour Cherry
300 grams
Sugar
10 grams
Gelatin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook cherry jam? Prepare the ingredients. You can use fresh or frozen cherries. If using frozen cherries, thaw them and drain in a colander so excess juice runs off. Don’t discard the juice - add it before cooking if the cherries release little liquid after adding sugar. If you’re worried about boiling gelatin, replace it with agar-agar.
Step 2
Rinse the cherries well under running water and drain in a colander to remove excess liquid. Pit the cherries. You can use a cherry pitter (many are available now) or use a hairpin - the round end works well for this.
Step 3
Cover the pitted cherries with sugar and let stand for 30 minutes to release juice.
Step 4
Then blend the cherries into a purée using an immersion blender, food processor, or meat grinder. It doesn’t have to be perfectly smooth - small cherry pieces are nice in jam. Be careful: cherry juice splatters a lot.
Step 5
Add gelatin to the cherry purée.
Step 6
Stir and let stand for 10 minutes.
Step 7
Transfer the purée to a heavy-bottomed pot.
Step 8
Place it over low heat.
Step 9
Stirring constantly, bring the jam to a boil. Cook for about 15-20 minutes, stirring continuously so it doesn’t burn. The cooking time is approximate - you may need a bit more or less. Go by the jam’s doneness.
Step 10
To check doneness, drop a little jam onto a saucer - once cooled, the drop shouldn’t spread.
Step 11
Spoon the hot jam into clean, dry jars.
Step 12
Seal the jars with lids (either with a seamer or screw-top metal lids). Since the jam contains little sugar, it’s best stored in a cool place.
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