• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Mains
  • Snacks
  • Desserts
  • Bread
  • Slow Cooker
  • Find A Recipe
  • About

Recipe Pocket

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Mains
  • Snacks
  • Desserts
  • Bread
  • Slow Cooker
  • Find A Recipe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast Ideas

    Mar 21, 2021 · Modified: Nov 25, 2022 by Harriet

    Morello Cherry Jam

    Jump to recipe card

    This simple, Morello cherry jam is made with 3 ingredients and no pectin. It’s a quick and easy small batch recipe that can be made and any time of the year.

    Morello jam in a glass bowl on a wooden board.
    Jump to:
    • 🥘 Ingredients In This Recipe
    • 🍳 Step By Step Instructions
    • ✏️ Recipe Notes
    • 🌡️ Storage
    • 🥗 Serving Suggestions
    • 🍮 More Sweet Recipes
    • 📋 Recipe Card

    This recipe came about because I needed a jam to serve with my Romanian cheese doughnuts recipe, a recipe I shared with you last week.

    These ricotta cheese doughnuts are served with sour cream and jam.

    Not having any jam at home, I decided to make a small batch of jam using a jar of morello cherries I had sitting in the back of my cupboard.

    This was an easy fuss free way to make jam and the best part about it, I didn’t have to pit the cherries.

    You can also make cherry jam from frozen cherries as well as fresh when in season but, do make sure that you pit the cherries before cooking.

    Rather than make a smooth cherry jam I decided to keep the fruit whole and make a morello cherry preserve to serve with the donuts.

    Preserves are made like jams but have larger chunks or whole pieces of fruit in them.

    If you wanted a smooth cherry jam use an immersion blender to process the cherries until smooth.

    a

    🥘 Ingredients In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Photo showing ingredients for making cherry jam.

    Cherries – I used a 680-gram (23 oz) bottle of morello cherries, these were already pitted. I drained the cherries and kept the juice leaving me with about 360 grams (12 oz) of cherries.

    Cherry juice – you will need ¼ cup of the reserved cherry juice.

    Sugar – I used 250 grams (9 ounces) white granulated sugar but you can reduce the sugar to 150 grams (5 ounces) if you think it’s too sweet.

    Lemon or lime – I used 3 tablespoons of lime juice and 3 pieces of lime peel. The juice helps to set the jam and the peel gives added flavor.

    🍳 Step By Step Instructions

    This small-batch recipe makes about 470 grams of morello jam.

    Prepare the cherries

    Image showing ingredients for cherry jam in pot before cooking.
    Morello cherry jam before cooking.
    • Drain the cherries and keep the juice. Check the cherries to see if all the pits have been removed, if you find any discard them.
    • You can either leave the cherries whole or if you prefer a less chunky jam roughly chop the cherries.
    • Place the cherries into a heavy bottom saucepan. Make sure you use a deep pan because, the jam does rise and splatter.
    • Add ¼ cup of reserved juice, sugar, lemon juice, peel and stir.

    Cook the jam

    Image of morello jam after cooking.
    Morello cherry jam after cooking.
    • Before cooking the morello cherry jam place 2 ceramic plates into the freezer. You will use these to test the jam toward the end of cooking.
    • Place the pot on a medium/high heat and bring to a rolling boil.
    • Turn the heat to low and allow it to come to a rapid simmer.
    • Let simmer for about 15 minutes, stirring often. While stirring press the cherries to the side of the pot to crush and break them up a little. As the mixture cooks it will get darker in color, reduce and thicken.

    Testing the jam

    • After about 15 minutes, remove one plate from the freezer and drop a small amount of it on to the plate. The cold plate will chill the jam quickly. Once cold the jam should be thick and when you push your finger through it, it should stay separated. If it appears to be watery keep cooking for 5 minutes more and test again. Repeat until you get the consistency you are after.
    • When ready remove the jam from the heat and allow to cool for 20 minutes in the pot before placing into a sterilized jar. Use tongs or a fork to remove the lemon peel before bottling.

    ✏️ Recipe Notes

    Bottling the jam

    • Pour the morello cherry jam in to a warm sterilised jar leaving about ½ cm (¼ inch) of space from the top.
    • Use a clean paper towel to wipe away any spills from the rim of the jar.
    • Screw the lid on while still hot, allow to cool completely.

    Sterilizing the bottles and lids

    • Wash the bottle and lid with clean soapy water and rinse well.
    • Place them inside a warm 140°C (280°F) oven for about 20 minutes.
    • Turn the oven off and leave them in there until you are ready to bottle the jam.

    🌡️ Storage

    • Label and date the jar.
    • This jam can be stored in a cool dry place for a year or more.
    • Once opened store in the fridge.

    🥗 Serving Suggestions

    What Else Can Cherry Jam Be Used For?

    Apart from spreading on toast or using it as a garnish for ricotta cheese donuts you can use it to make jam drop cookies, serve it with these eggless scones on use the cherry jam to make these:

    • Oatmeal jam bars
    • Cherry Moscow mule
    • Cherry jam streusel muffins
    • Easy jam bars

    🍮 More Sweet Recipes

    • Pineapple tarts
    • Peach upside down cake
    • Chocolate truffles with condensed milk
    • Browse all sweet recipes
    Bowl filled with jam with a red cup and saucer in the background.

    The next time you don’t know what to do with that odd bottle of fruit, don’t keep it hidden in the back of the cupboard, use this recipe and turn it into jam.

    If you do try this recipe, please come back and leave a comment below and let me know how you went.


    CONNECT WITH RECIPE POCKET

    Be sure to follow us on social media, so you never miss a post!

    Facebook | Pinterest | Instagram | Twitter


    SUBSCRIBE TO OUR NEWSLETTER!

    📋 Recipe Card

    Morello jam in a glass bowl on a wooden board.

    Morello Cherry Jam Recipe

    This recipe for morello cherry jam uses a jar of morello cherries making it a great alternative if you can get them or they are unavailable because they are out of season.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Prep Time : 5 mins
    Cook Time : 20 mins
    Total Time : 25 mins
    Cuisine: : Western
    Course : Desserts
    Servings : 111 level teaspoons
    Calories : 9 : kcal

    INGREDIENTS

    • 1 x 680 gram (23 oz) bottle morello cherries drained, reserve the juice
    • ¼ cup cherry juice use reserved juice
    • 250 grams (1 cup) white granulated sugar
    • 3 tablespoons lemon or lime juice
    • 3 strips lemon or lime peel optional
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Prepare the cherries
      • Drain the cherries and keep the juice. Check the cherries to see if all the pits have been removed, if you find any discard them.
      • You can either leave the cherries whole or if you prefer a less chunky jam roughly chop the cherries.
      • Place the cherries into a heavy bottom saucepan. Make sure you use a deep pan because, the jam does rise and splatter.
      • Add ¼ cup of reserved juice, sugar, lemon juice, peel and stir.
    • Testing the jam
      • After about 15 minutes, remove one plate from the freezer and drop a small amount of it on to the plate. The cold plate will chill the jam quickly. Once cold the jam should be thick and when you push your finger through it, it should stay separated. If it appears to be watery keep cooking for 5 minutes more and test again. Repeat until you get the consistency you are after.
      When ready remove the jam from the heat and allow to cool for 20 minutes in the pot before placing into a sterilized jar. Use tongs or a fork to remove the lemon peel before bottling.
    • Bottling the Jam
      •        Pour the jam in to a warm sterilized jar leaving about ½ cm (¼ inch) of space from the top.
      •        Use a clean paper towel to wipe away any spills from the rim of the jar.
      •       Screw the lid on while still hot, allow to cool completely.
    • Sterilizing the bottles and lids
      • Wash the bottle and lid with clean soapy water and rinse well.
      • Place them inside a warm 140°C (280°F) oven for about 20 minutes.
      • Turn the oven off and leave them in there until you are ready to bottle the jam.
    • Storage
      • Label and date the jar.
      • This jam can be stored in a cool dry place for a year or more.
      • Once opened store in the fridge.
    Nutrition Facts
    Morello Cherry Jam Recipe
    Serving Size
     
    1 level teaspoon
    Amount per Serving
    Calories
    9
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Sodium
     
    1
    mg
    0
    %
    Potassium
     
    1
    mg
    0
    %
    Carbohydrates
     
    2
    g
    1
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    1
    IU
    0
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    1
    mg
    0
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

    More Breakfast Ideas

    • 38 Healthy Banana Breakfast Recipes
    • Overnight Oats with Yogurt
    • Biscoff Overnight Oats
    • Strawberry Shortcake Overnight Oats

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Author image.

    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

    More about me →

    Popular

    • 39 Best Heart Shaped Cookies (Easy To Make)
    • Meatless Monday Recipes - 50 Easy Dishes
    • Starting from Scratch: Baking Equipment For Beginners
    • Strawberry Oreo Milkshake

    Trending

    • Crescent Roll Recipes
    • How To Use Instant Yeast
    • How To Make Instant Coffee Taste Better
    • Creamed Sweetcorn Fritters
    • Dry Buttermilk Powder Substitute
    • Gelatinous Bone Broth With Chicken Bones (Slow Cooker Recipe)

    Web Stories

    Recipe Collections

    • Yeast bread recipes
    • Overnight oats
    • Puff pastry appetizers
    • Banana breakfast recipes
    • Crescent roll recipes

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About/Contact
    • Image Use

    Copyright © 2023 Recipe Pocket