Hi everyone, I'm Cassandre. Cherry season is at its peak, and besides eating them fresh, today I’m sharing how to use a French method to make a whole-fruit cherry jam that keeps each cherry bite beautifully intact. Try this French Cherry Jam at home!
Cherry jam is one of the most popular preserves in France. Every summer when cherries are abundant, many families make big batches to enjoy that wonderful taste all year long. Not only is the flavor amazing, but it’s also super simple to make. This jam is incredibly versatile; it’s delicious with bread, croissants, cheese or yogurt, and even in teas or sparkling drinks. It’s also great with duck or lamb. This recipe comes from the Queen of French Jam Christine Ferber, who’s known for her whole-fruit method.
This black cherry jam takes two days to make, but each day’s work is quick. Day one lets the sugar dissolve fully overnight, giving the cherries time to candy naturally. Day two is all about boiling to a thick, glossy finish. The final jam sits somewhere between soft candy and jelly; each cherry stays whole, looking like tiny red rubies. I hope you’ll try making it at home!
More to love:
If you adore cherries, try this classic French Clafoutis Cherry Tart.
Want more French jams from Caramel Loafing? Check out these recipes:
Whole-fruit, all-natural: French Strawberry Jam;
A fruity staple for tea: Taiwan Pineapple Jam;
Quick and tasty: French Blueberry Compote;
Elegant and floral: Rose Lychee Raspberry Jam;
Or a tropical twist: French Rum Vanilla Pineapple Jam
French Cherry Jam Recipe and Method
Ingredients
Yield: 24 servings (about 0.7 oz / 20g per serving)
Note: All weights are listed in ounces for U.S. readers; 1 oz ≈ 28g for reference.
- Cherries, pitted and stemmed; net fruit weight 10.6 oz (300g)
- Sugar, 7.8 oz (220g)
- Lemon juice, 0.5 oz (15g)
Use our Caramel Loafing Nutrition Calculator to check nutrition facts for this recipe.
Instructions
- Wash and stem cherries; pat them dry.
- Use a pitter, chopstick, or stainless straw to pit each cherry, trying to keep all juice and pulp intact.
- Place pitted cherries in a small pot; add sugar and lemon juice.
- Heat gently over medium-low, stirring until sugar dissolves and the mixture comes to a slight boil; then remove from heat.
- Cover with parchment paper; once completely cool, chill overnight in the fridge.
- The next day, pour the macerated cherries into a larger pot; heat over medium-high, stirring constantly.
- When it comes to a boil, cook for 3–5 minutes until it reaches 221°F (105°C); skim off any foam.
- Remove from heat; immediately ladle into sterilized jars and seal tightly.
- Invert jars to cool, then store in the refrigerator.
Watch the full process here: French Cherry Jam.
French Cherry Jam FAQs & Tips
This sweet-tart jam is a summer favorite. It’s simple, but the little details matter for texture and safe storage. Here’s what you should know to make it perfectly.
Can I freeze cherry jam? How long does it keep?
Yes! Freezing is great for extending shelf life if you make a large batch. It helps stop bacteria and mold from forming and slows down spoilage. Once thawed, store the jam in the fridge and eat it soon.
Frozen jam keeps for about 6 months to 1 year; for best taste, try to finish within 6 months. Freezing may slightly change the texture; it can separate a bit or lose that plump bite, so keep that in mind.
Is lemon juice necessary? Can I skip it?
Lemon juice does more than add flavor; it helps the pectin set and makes the jam last longer. It’s not recommended to skip it. If you’re worried about tartness, use a bit less, but keep enough to help it gel properly.
What cherries should I use?
Black cherries work best for their rich color and natural sweetness. Any variety is fine, though. Just avoid overripe fruit; too-soft cherries can break down too much. American or local cherries work too; if they’re tart, reduce the lemon juice slightly but not too much, or the jam won’t set well.
How do I keep the jam from being too runny or overcooked?
French-style jams are usually looser than store-bought jams, which tend to be very firm. If you prefer a thicker jam, cook a bit longer on day two to evaporate more liquid; but don’t overdo it or it’ll get stiff once chilled. Use a thermometer; once it reaches 221°F (105°C), you’re good to go.
How long does homemade jam last? Does it need refrigeration?
Unlike store-bought jams that often stay shelf-stable due to vacuum-sealing and preservatives, homemade jams rely on sugar and sterilization. Always keep them in the fridge and enjoy within a month for best taste and safety.
How do I sterilize jam jars properly?
Clean jars are essential for safe storage. Try these simple ways:
Boiling: Place jars and lids in a pot of cold water; bring to a boil for about 10 minutes. For lids with rubber seals, just boil 20 seconds. Line the pot with a towel to prevent glass breakage.
Oven: Wash and dry jars, then heat at 250°F (120°C) for 15–20 minutes. Be careful when removing them; they’ll be very hot.
Microwave: For non-metal, heatproof glass jars only. Leave a little water in the jar and microwave for 45 seconds.
Whichever method you use, make sure the jars are fully dry. Fill while the jam is still hot; seal right away and invert the jars while cooling for a better seal.