Cherries Vanilla Jam – Sweet, Luscious & Homemade
Capture summer in a jar with this Cherries Vanilla Jam! Bursting with fresh cherries and a hint of warm vanilla, this homemade preserve is perfect on toast, scones, yogurt, or as a dessert topping. Easy to make, rich in flavor, and irresistibly sweet.
Equipment
- Heavy-bottomed saucepan or jam pan
- Wooden spoon
- Ladle and jam funnel
- Candy thermometer
- Sterilized glass jars with lids
- Small bowl for cold plate test (optional)
Ingredients
For the Jam:
- 4 cups (about 1 lb / 450 g) fresh or thawed cherries, pitted
- 2 cups (400 g) granulated sugar
- 1 vanilla pod (or 1–2 tsp vanilla extract or paste)
- 2 tbsp fresh lemon juice
Instructions
- Prep the cherries: Wash, pit, and halve or slice cherries as desired. For a smoother texture, lightly crush them.
- Combine ingredients: Place cherries, sugar, vanilla, and lemon juice in a heavy-bottomed saucepan. Stir gently.
- Optional maceration: Let cherries sit for 30 minutes to 1 hour (or overnight in fridge) to release juices and enhance flavor.
- Cook the jam: Bring mixture to a boil over medium heat, stirring frequently. Reduce to a simmer, cooking until thickened and reaching 220°F (104°C) or passing the cold plate wrinkle test.
- Skim foam: Remove any foam that forms on top during cooking.
- Jar the jam: Carefully ladle hot jam into sterilized jars using a funnel. Leave ¼-inch headspace, wipe rims, and seal with lids.
- Cool & store: Let jars cool to room temperature. Store sealed in a cool, dark place for up to 1 year; refrigerate after opening and consume within 3–4 weeks.
Notes
- Use a mix of sweet and tart cherries for balanced flavor.
- Stir frequently during cooking to prevent burning.
- Add spices like cinnamon or cardamom for variation.
- Reduce sugar slightly for a less sweet jam; adjust cooking time for proper set.
- Vanilla should be added toward the end of cooking to preserve its aroma.
- Can be frozen for up to 6 months; thaw in refrigerator before use.