This zingy morello cherry jam has a soft set and fresh, lemony flavour - a perfect way to use up a glut of home-grown cherries and raspberries.
🍴Why you will love this recipe
There's no better way to start the day than with a slice of fresh bread spread with jam, and when that jam is homemade with home-grown fruit, even better!
This easy morello cherry jam with raspberries is fresh and zingy, packed with flavour. The cherries are slightly sour, the raspberries are sharp, and lemon adds an extra zing. But pair that with sugar and is a perfect balance - fresh and fruity.
If you haven't tried making jam before, this is a great recipe to start with. Jam sugar with added pectin makes it easy to get a good set, and the step-by-step photos below guide you through the process.
You can use either fresh or frozen fruit for this recipe - frozen fruit makes it super-easy as the cherries will be ready-stoned, though you will need to boil the fruit for an extra few minutes before adding the sugar, as there will be more liquid to bubble away.
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📝 What you need
Morello cherries are a little more sour than standard sweet cherries. You can buy them fresh or frozen, and both are great for making jam, though if using frozen fruit you may need to boil it for a little longer before adding the sugar, to bubble off a little more liquid.
Raspberries add more fruity sweet-sour flavour to this lovely jam, but you can use any soft fruit. Strawberries, loganberries or redcurrants would all be delicious.
Jam sugar has added pectin which is all-important for a good set, as cherries don't contain much pectin of their own.
Lemon juice provides both a lovely fresh flavour but also acid, which is important to work with the pectin in setting the jam.
Equipment
There are a few bits of equipment I find invaluable when making jam:
- Kitchen thermometer This really takes a lot of the guess work out of getting a good set. I have a thermometer from Thermapen which I really love, but any kitchen thermometer will be fine.
- Preserving pan A large, heavy-based preserving pan is really helpful for making jam, especially in larger quantities. The liquid evaporates so much quicker than in a smaller, deeper saucepan. Mine is this one from Kitchen Craft*.
- A wide mouth funnel like this jam funnel from Kilner makes such a difference for a stress-free, mess-free potting process!
- Pretty jars are essential if you're giving these away as a gift. I love these beautiful quilted jars from Ball - not cheap but just so pretty!
👩🏽🍳 How to make your Morello Cherry Jam
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Remove the stalks and stones from the cherries, (I use a sturdy drinking straw to do this), then chop about three quarters of the cherries, leaving a quarter whole.
Put the cherries, raspberries and lemon juice into a large saucepan and simmer for 10 minutes until the cherries are soft and the liquid has reduced slightly.
Add the jam sugar, and stir over a gentle heat until the sugar has completely dissolved. Bring to a rolling boil and cook for 4-5 minutes before starting to test the set. You will notice the frothy boil turn into more of a slow, glossy boil when it is almost ready.
Check whether setting point has been reached either by using a thermometer or by placing a blob of jam on a chilled plate and pushing your finger through it, (more detailed instructions in the recipe below). Spoon the jam into warm, sterilised jars and leave to cool and set.
🔪 Top Tips & FAQs
Watch the pan carefully - when the jam is almost ready you will see the frothy boil turn into a slower boil with glossy surface, and the jam will feel thicker to stir.
- The easiest way to test the setting point of jam is with a thermometer - once it has got to 105°C it will be ready - remove from the heat immediately.
- Alternatively, put a plate in the freezer as you begin to cook your jam. When it is almost ready, put a blob of the jam onto the plate. Leave it to cool for a second then push your finger through it. If it floods back into the gap it isn't ready yet - it should wrinkle slightly as you push it.
- There's a handy video about how to test the setting point of jam here on BBC Good Food website.
You can sterilise jars in two easy ways:
- Put them through the dishwasher on the hottest cycle - jars, lids, rubber seals and all. They should still be warm when you fill them with the hot jam. Or,
- Wash the jars, lids and seals in hot soapy water, then put them into the oven pre-heated to 160ºC for 15 minutes. Again, they should still be warm when filled with the hot jam.
No, cherries are low in pectin so using both jam sugar and lemon juice is the best way to get a good set. If you leave out the lemon juice you will have a very soft-set jam, more of a compote.
Jam sugar contains pectin and is used for softer fruits, whereas preserving sugar doesn't contain pectin so is used for fruits that are naturally high in their own pectin.
Cherries have a very low level of pectin, so you need to use jam sugar and lemon juice to get a good set.
Morello cherries are much more sour than standard sweet eating cherries, and give a lovely zing to this fresh and fruity jam.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
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📖 Recipe
Morello Cherry Jam with raspberries
Ingredients
- 750 g morello cherries (fresh or frozen - stoned weight)
- 250 g raspberries (fresh or frozen)
- 1 kg jam sugar (with pectin)
- 1 lemon juice
Instructions
- Remove the stalks and stones from the cherries - you can do this with a straw, a special cherry stoner gadget, or just a knife. Roughly chop about three quarters of the cherries, and leave the remaining quarter whole.
- Place a saucer or small plate in the freezer, (sounds odd, but you will need it later!).
- Put the cherries, raspberries and lemon juice into a large saucepan and bring to the boil. Simmer for 8-10 minutes until the cherries are softened and the liquid has reduced slightly.
- Add the jam sugar to the saucepan, and stir over a gentle heat until the sugar has completely dissolved.
- Bring the jam to a rolling boil and cook for 4-5 minutes before starting to test the set. You will notice the frothy boil turn into more of a slow, glossy boil when it is almost ready.
- When the jam has been boiling for 5-6 minutes and is starting to look glossy and thick, start testing the set. The easiest way to do this is with a thermometer - once it has reached 105°C it will be ready - remove from the heat immediately. Alternatively, put a blob of the jam onto the plate you chilled earlier. Leave it to cool for a second then push your finger through it. If jam floods back into the gap, it isn't ready yet - it should wrinkle slightly as you push it. Boil for a further 2-3 minutes then test again.
- Leave the jam to cool in the saucepan for 10 minutes or so, then pour into sterilised jam jars, leaving the lids off until the jam is completely cool.
Video
Notes
- The easiest way to test the setting point of jam is with a thermometer - once it has got to 105°C it will be ready - remove from the heat immediately.
- Alternatively, put a plate in the freezer as you begin to cook your jam. When it is almost ready, put a blob of the jam onto the plate. Leave it to cool for a second then push your finger through it. If it floods back into the gap it isn't ready yet - it should wrinkle slightly as you push it.
- There's a handy video about how to test the setting point of jam here on BBC Good Food website. How do I sterilise my jam jars? You can sterilise jars in two easy ways:
- Put them through the dishwasher on the hottest cycle - jars, lids, rubber seals and all. They should still be warm when you fill them with the hot jam. Or,
- Wash the jars, lids and seals in hot soapy water, then put them into the oven pre-heated to 160ºC for 15 minutes. Again, they should still be warm when filled with the hot jam.
Nutrition
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Tayler Ross says
We've made this jam several times and it is excellent! The instructions are so easy to follow!
Kate Ford says
That's great to hear, thanks Tayler!
Jess says
I love that I have everything on hand right now to go make this jam!
Savita says
The recipe sounds amazing, perfect for breakfast.
Pam says
I've never had cherry jam of any type but this sounds just divine! I can't wait to try it.
Jennifer says
This is incredible! I've never made any kind of jam before but your tips were spot on and the jam turned out fabulously!
Andrea @ Made With Pink says
Oh wow! This sounds like such a delicious flavour combination. I really want to make this! And now you've really made me want a cherry tree! I didn't know that I could just grow them in a pot. I'm going to have to check out cherry trees when I visit the garden centre this weekend. Thanks so much for linking this up to the Breakfast Club.
thevegspace says
Thanks Andrea! Yes the cherry tree is now doing really well in quite a big pot - apparently constraining their roots in a pot actually helps produce more fruit!
nadia says
Sounds gorgeous! 😀 I've never tried cherries in jam, I'm so missing out!
Corey Cananza says
I’ve tried all three diets- veganism, vegetarianism, and a meat diet and I’ve always felt the healthiest with a vegan diet. Eating meat always made my energy levels decline and milk and eggs did the same but to a lesser degree. Plenty of protein can be found in so many natural vegan sources so the myth that vegans don’t get enough protein is wrong too. Keep up your good work.
Diana says
This jam looks very delicious! I love the combination of cherries and raspberries and I don't like jams that are too sweet, I prefer a bit sour 🙂 Thanks for linking to my strawberry jam recipe!
Mother Mands says
Cherry jam is my favourite and I use it loads in baking (especially for bakewell tarts, almond slices, etc), I've never had a bash at making my own though, think I'll have a go now. You are so right about buying frozen raspberries, a lot cheaper!
#SimpleandinSeason
Tracy says
I never get any cherries on my tree - I think my boyfriend and the birds eat them! I love the idea of cherry and raspberry jam - sounds delicious.
Bintu | Recipes From A Pantry says
Ooooooh I can just about imagine how well these two flavours go together.
Camilla says
Your jam looks and sounds utterly delicious with a sharp kick to it. Cherry jam is the only variety which went wrong for me last year. I thought I'd enter something a bit different to the Parish Show so made a Cherry & Apple Jam but I over boiled it and it went like a rock so I ended up using a jar of Strawberry Jam and won 1st prize with that so it all turned out for the best in the end! Thanks for linking up to my Gooseberry & Apple Jam:-)
Sarah says
I'm really into making jams at the moment. Love the combination you have with this one. Sounds scrumptious. Love your plate too!
thevegspace says
Thanks Sarah! Yes one of my favourite plates - a bit 'girly' I'm told so it doesn't come out often enough!
Jo of Jo's Kitchen says
I love morello cherries. I have never thought of making a jam with them though. I must try this
thevegspace says
Thanks Jo - do give it a go!
Choclette says
Oh how lucky you didn't throw it out. I don't think I've ever had cherries straight off a tree - even sour ones! I like my jam zingy, so this sounds like a fabulous combination and it's a gorgeous colour too. Thanks for including a link to my chocolate blackberry jam 🙂
thevegspace says
These are very sour straight from the tree, (I tested one and it made my eyes water!). Love the sound of your chocolate blackberry jam, must give it a try sometime when the blackberries are ripe!
Ciara (My Fussy Eater) says
This looks delicious! I hate jam thats super sweet so this sounds perfect for me!
thevegspace says
Thanks Ciara - yes this has a lovely kick to it! x