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. The flavor is incredible, and it’s surprisingly simple to make. This jam is incredibly versatile; it’s delicious with bread, croissants, cheese, or yogurt—and even stirred into tea 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 macerate and 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 (20 g) per serving)
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 24 hours (includes overnight maceration)
- Cherries, pitted and stemmed; net fruit weight 10.6 oz (300 g)
- Sugar, 7.8 oz (220 g)
- Lemon juice, 0.5 oz (15 g)
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 as much juice and pulp intact as possible.
- Place the pitted cherries in a small pot; add sugar and lemon juice.
- Heat gently over medium-low, stirring until the sugar dissolves and the mixture just begins to simmer; then remove from heat.
- Cover with parchment paper; once completely cool, chill overnight in the refrigerator.
- The next day, pour the macerated cherries into a larger pot; heat over medium-high, stirring continuously.
- Bring to a full boil and cook for 3–5 minutes, or 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 small details make a difference in both 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 a great way to extend shelf life if you make a large batch. It helps slow bacterial growth and mold formation. Once thawed, store the jam in the refrigerator and consume it within a few days.
Frozen jam keeps for about 6 months to 1 year; for best flavor, try to finish it within 6 months. Freezing may slightly change the texture—it can separate a bit or lose some of that plump bite.
Is lemon juice necessary? Can I skip it?
Lemon juice does more than add flavor; it helps the pectin set properly and improves shelf life. It’s not recommended to skip it. If you’re concerned about tartness, you may reduce it slightly, but keep enough to ensure proper gelling.
What cherries should I use?
Black cherries work best for their rich color and natural sweetness. Any variety can work, though. Avoid overripe fruit; overly soft cherries can break down too much during cooking. American-grown or locally grown cherries work well, too. If they’re tart, reduce the lemon juice slightly—but not too much, or the jam may not set properly.
How do I keep the jam from being too runny or overcooked?
French-style jams are typically looser than store-bought versions, which tend to be very firm. If you prefer a thicker texture, cook slightly longer on day two to evaporate more liquid, but don’t overdo it or it will become too firm once chilled. Use a thermometer; once it reaches 221°F (105°C), it’s ready.
How long does homemade jam last? Does it need refrigeration?
Unlike commercial jams that remain shelf-stable due to vacuum sealing and preservatives, homemade jam relies on sugar concentration and proper sterilization. Always store it in the refrigerator and enjoy within one month for best flavor and safety.
How do I sterilize jam jars properly?
Clean jars are essential for safe storage. Try one of these simple methods:
Boiling: Place jars and lids in a pot of cold water; bring to a boil for about 10 minutes. For lids with rubber seals, boil for about 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. Use caution when removing them—they will be very hot.
Microwave: For non-metal, heatproof glass jars only. Leave a small amount of water in each jar and microwave for about 45 seconds.
Whichever method you choose, make sure the jars are fully dry. Fill while the jam is still hot, seal immediately, and invert the jars while cooling to help create a better seal.