Cherry Vanilla Jam

When dark sweet cherries come into season, it’s hard not to eat them by the bowlful, but their season is far too short. This cherry vanilla jam is how I get to enjoy them long after the orchards close up. It’s easy, addictive, and ready in about 45 minutes. The first time I made jam with frozen cherries, I tossed them in still partly frozen with all their melted water, and the jam set way too loose. Thawing them and pouring off that liquid first is the trick.

What I love is the warm vanilla flavor running through the sweet cherries. There’s just enough tartness from the lemon to keep you eating it by the spoonful, and a whole vanilla bean gives it that cozy depth. It’s made with just a handful of ingredients, and you can use fresh or frozen cherries, so you really can make it any time of year.

Here’s the kitchen tip about the pectin, since cherries need a little help. Cherries are naturally low in pectin, so adding commercial pectin helps the jam set faster and keeps the cherries from getting tough and chewy from long cooking. I like low-sugar pectin here so the vanilla can shine through, but regular works too if you double the sugar. Either way, don’t skip it.

And here’s the timing trick. Once you add the rest of the sugar and the jam returns to a rolling boil that doesn’t stop even when you stir, time it for exactly one minute. Set a timer. That precise hard boil is what activates the pectin so the jam sets up right. You’ll smell that sweet cherry and vanilla thing fill the kitchen. Pull it off the heat right at a minute, then ladle it into jars while it’s hot.

Why You’ll Love This Recipe

It captures cherry season. The jam preserves those sweet summer cherries so you can enjoy them all year long.

The vanilla makes it special. A whole vanilla bean gives the jam a warm, cozy depth alongside the sweet cherries.

It’s quick and easy. Just a handful of ingredients and one pot turn into jam in about 45 minutes.

It works with fresh or frozen. You can use frozen cherries any time of year, not just during the short season.

Ingredients

Here’s everything you’ll need:

• Sweet cherries (dark, sweet variety)
• Sugar (regular white granulated)
• Lemon juice (fresh squeezed)
• 1 whole vanilla bean, seeds scraped (or 3 teaspoons extract)
• Pectin (low-sugar, or regular with double the sugar)

How to Make Cherry Vanilla Jam

 

1. Prep the Cherries

Pit and chop all your cherries. If using frozen, chop them once thawed and pour off the excess water. Collect any juice released from chopping and add it to the pot.

2. Combine and Boil

Combine the chopped cherries, lemon juice, vanilla, pectin, and 1/4 cup of the total sugar in a large wide pot over medium-high heat. Cook until it reaches a rolling boil that doesn’t stop even when you stir.

3. Add the Sugar

Add the remaining sugar while stirring. Keep stirring gently until the jam boils even as you stir. This is when the jam really comes together.

4. Time the Boil

Once it’s at that full rolling boil, begin timing and cook for exactly one more minute. Set a timer, since this hard boil is what sets the jam.

5. Jar It

Remove the pot from the heat. If canning, ladle the hot jam into warm sterile jars right away, leaving 1/4 inch at the top, then seal and process in a boiling water bath for 10 minutes.

6. Cool or Store

If you’re not canning, let the jam cool slightly, then ladle it into storage containers. Cool it the rest of the way and keep it in the fridge for up to a month.

Expert Tips

Add pectin since cherries are low in it. It helps the jam set faster and keeps the cherries tender.

Boil hard for exactly one minute. Set a timer, since that precise boil is what activates the pectin.

Thaw frozen cherries and drain them. Pour off the melted water first, or the jam sets too loose.

Check for stray pits. Sometimes even pitted cherries have a few the manufacturer missed.

Wipe the jar rims before sealing. Any jam stuck there can keep the jars from sealing safely.

Recipe Variations and Add-ins

You can use vanilla extract in place of the vanilla bean, about three teaspoons.

Swap the sweet cherries for sour cherries for a tangier jam, adjusting the sugar to taste.

You can add a pinch of cinnamon for a warmer spiced flavor.

Stir in a splash of almond extract along with the vanilla for a cherry-almond note.

You can use regular pectin with double the sugar if that’s what you have.

What to Serve With This Recipe

Spread it thick on toast or a PB&J. The jam adds sweet cherry flavor. It makes a great snack or breakfast.

Spoon it over biscuits or scones. The warm vanilla jam soaks in. The two pair well with coffee.

Swirl it into yogurt or oatmeal. The jam sweetens the bowl. It brightens up a simple breakfast.

How to Store This Recipe

If you can the jam in a boiling water bath and the lids seal with that satisfying pop, the jars keep in the cupboard for up to 18 months. Lids that haven’t popped should go in the fridge.

If you’re skipping the canning, just ladle the cooled jam into containers and store it in the fridge for up to a month. Either way, once a jar is opened, keep it refrigerated.