Black Cherry Jam

Black Cherries ready for Cherry Jam

Another Jam post!  I am really getting into this jam making, which is lucky as I have been working my way through an abundance of fruit in my freezer.  This black cherry jam is tasty, and great on toast, a dollop in a creamy rice pudding or even to be used as a filling for a Black Forest Gateau.

Black Cherry Jam (Makes 2 jars)


750g Black Cherries (Fresh or Frozen)
1 Lemon
450g Sugar
Cherry Brandy Liqueur (optional)


  • Put a saucer in the freezer and sterilise your jars
  • Rinse your cherries, and de-pit if using fresh cherries.  Cut about three quarters of the cherries in half, leaving the others whole
  • Add to a large saucepan and add in the zest and juice of 1 lemon
  • Cook these on a medium heat until soft (around 20 mins)
  • Now add in the sugar, stir and cook over a moderate-high heat until the jam appears to thicken
  • Remove from the heat and drop a small amount of the jam onto your cooled saucer, if it wrinkles when pushed the jam is ready, if not cook the jam again for another 5 mins and repeat – continue until the jam reaches this state.
  • Once ready, allow to cool for 5 mins and then add a healthy glug of Cherry Brandy Liqueur
  • Pour the jam into the sterilised jars, top with a wax disc and seal tightly


Black Cherry Jam

[If you fancy making your own jam labels like I have, you can find templates at Jamlabelizer ]