Cherry jam: how to prepare it at home with only 3 ingredients and without white sugar

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Carlos Laforet Coll
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The easy, delicious and sugar-free recipe for cherry jam, perfect on rusks and to fill pies


Greedy and nutritious, cherries are among the most loved summer fruits of all. Cherries lend themselves perfectly to making an exquisite jam, which can be prepared at home and used for breakfast on rusks or to garnish pies, biscuits and other desserts. Cherry jam is a very popular classic for young and old. There are several on the market, but in most cases they are full of preservatives and sugars that are enemies of health. Let's see how to prepare it at home using only genuine ingredients and, above all, without refined white sugar. We are sure you will not be able to resist its scent. 


• 1 kilo and a half of cherries (preferably organic)
• 400 g of cane sugar
• 1 lemon (preferably organic)


Start by washing and cutting the cherries, removing the core. Put them in a large bowl and add the brown sugar and the juice of one lemon. Leave the cherries to macerate for about 5 hours. At the end of the maceration process, pour the mixture into a saucepan and turn on the heat over low heat, stirring occasionally to prevent them from sticking to the bottom and removing the foam that forms on the surface using a skimmer. Cooking will take approximately 45 minutes.

To understand if it is ready, you can test the inclined saucer. Transfer some jam on a plate, if tilting it does not drip and remains compact, it means that it is ready, otherwise leave it on the fire for a few more minutes. Once cooked, you can decide whether to leave the pieces in the jam or make it more homogeneous and creamy with an immersion blender. 

Now all that remains is to take well-washed and sterilized glass jars, pour your hot jam into the jars, leaving about an inch of space from the edge. Screw on the caps, seal tightly and turn the jars upside down. When the jars have cooled down, make sure that the vacuum has been done correctly. Just press in the center of the cap. If you do not hear the metallic noise, it means that the vacuum has been created correctly. 

Et voila! Your jam is ready. You can keep it in the pantry for about 3 months, but once you open the jars you need to keep it in the refrigerator and consume it within 4 days. 

Read all our articles on jams and marmalades

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