Published: August 4, 2025
Last updated: July 30, 2025
Easy Homemade Cherry Jam without Pectin (Small Batch)
This is a no Pectin, no canning recipe! I like to call recipes like this homemade freezer jam because I use my freezer to preserve the small jars! I don’t use pectin, water bath, or any canning equipment. Rather, I cook down the fruit, in this case cherries, pick my citrus, this this case lime, and add a touch of sugar. Sometimes I may include other ingredients such as homemade vanilla extract, fresh ground nutmeg, or even some chia seeds!
This recipe could also be seen as a preserves or rather cherry Preserves recipe. But I like the cozy thought of eating a delicious jam, on a toasted peeve of sourdough bread. So, I refer to this as a jam, but call it whatever you wish!
More Reasons Why I Love This Recipe
Got cherry trees? This is one of the easiest way to use up lots of cherries! During cherry season you can take simple ingredients like fresh ripe cherries, citrus and a bit of sugar and make the best jam, better than anything you can get in the store! I love to make batches of fruit freezer jams, such as cherry lime, peach, and strawberry rhubarb, freeze it and enjoy it year round.
So good with sour cherries! This is a great recipe for sour cherries. you can customize the recipe to make it your own by changing the amount of sugar per your taste preferences!
The best for brunches and gatherings. It’s also wonderful to bring to a family gathering! It’s so easy to pick if a fresh loaf of bread from your local bakery, slice it up, and serve it with homemade jam and butter! My sister recently made a batch to bring to the beach, I thought about it but I had precious space in my luggage due to flying across the country. We ate up her jam within days. Such an easy way to bring the coziness of home to your vacation home!
Tools you will need
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Cherry pitter – I highly recommend using one of these because it makes removing pits from fresh cherries so much easier.
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No cherry pitter? Try household alternatives:
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Metal straw or chopstick: push it through the stem end into an empty bottle or your hand-held cherry – Source: The Pioneer Woman
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Piping tip: place a small round piping tip (~ 3/16″–¼”) over your finger, then press the cherry’s stem end down to pop the pit out – Source: Food Network
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Medium saucepan – For simmering the cherries, sugar, and lime juice
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Wooden spoon or heatproof spatula – To stir the jam as it cooks
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Potato masher or fork – To gently mash the cherries as they soften
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16 oz freezer‑safe mason jar with straight sides (wide mouth) – Such as Ball’s freezer‑safe jam jar; the straight-sided design prevents cracking during freezing.
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Funnel (optional) – Helps transfer the jam into the jar with less mess
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Clean towel or paper towel – For wiping the jar rim before sealing
Cherry Lime Spoon Jam Ingredients
Cherries: I like using dark red sweet cherries for a rich, jammy flavor or tart cherries for a brighter, tangier result. Both work well, and frozen cherries are fine if thawed first.
White sugar or maple syrup: Sugar helps the jam set and stay safe in the fridge. Use white sugar for a classic result or maple syrup for a softer set and more natural flavor.
Lime juice: Adds acidity for balance and helps preserve the jam. Lemon juice works too if that’s what you have on hand.
Other Possible Ingredient Additions
Natural pectin: Helps the jam set firmer.
Chia seeds: Adds fiber and thickens naturally.
Vanilla extract: Adds a warm, sweet note.
Almond extract: Just a drop adds a cherry pie vibe.
Cinnamon: For a hint of spice.
Other fruits: Try mixing in berries or stone fruit.
How To Make This Recipe
1. Prep the Fruit
Wash and pit your cherries if you haven’t already. You can roughly chop or halve them to help them break down faster during cooking.
2. Combine and Cook
Add the pitted cherries, sugar, and lime juice to a medium saucepan. Stir everything together and set over medium-high heat.
3. Simmer and Mash
As the mixture begins to heat, the cherries will release their juices. Simmer gently, stirring often to prevent sticking or burning. Use a potato masher or fork to mash the fruit to your desired texture.
4. Cook Until Thickened
Continue simmering until the jam thickens slightly and looks glossy. This usually takes about 15–20 minutes. The hot jam will thicken more as it cools.
5. Jar It Up
Remove the pan from heat and let the jam cool slightly. Carefully ladle or pour the jam into a clean, freezer-safe, wide-mouth 16 oz mason jar. Leave about ½ inch of headspace at the top to allow for expansion in the freezer.
6. Wipe and Seal
Wipe the rim clean and secure the lid. Let the jar cool completely at room temperature before moving it to the fridge or freezer.
Recommended Storage
Here are some tips to help with storage.
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Fridge: Store in the refrigerator for 2-3 weeks. Two weeks is on the safe side. Mine rarely make it to 15 days, I like to keep them in 8oz mason jars. Always use a clean spoon to avoid introducing bacteria, and discard if you notice mold, bubbling, or an off smell.
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Freezer: For longer storage, transfer to a freezer-safe, straight-sided mason jar (like Ball’s 8 oz or 16 oz freezer jars). Leave ½ inch of headspace to allow for expansion during freezing. This helps prevent jars from cracking.
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According to Ball®’s freezing guidelines, soft-set jams and liquids should have ½ inch of headspace.
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Thawing: When ready to use, move the jar to the refrigerator to thaw overnight.
How To Serve This Delicious Cherry Jam
My favorite way to enjoy this jam is with fresh bread and butter, but I’ve used it in many other ways too.
Try with:
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Use as a Cherry pie filling: with even more whole fruits
- Slathered atop scones or biscuits: Try my Strawberry Cornbread Drop Biscuits
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Spooned over ice cream, yogurt, oatmeal, or chia pudding: for a sweet-tart topping
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The best peanut butter and jelly sandwiches: a major upgrade from store-bought jam
- Dropped over warm pancakes: especially fun for tiny pancakes!
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Dripping over some cheese atop a delicious cracker: sweet, salty, and perfect for snacking
Recipe Tips
Keep in mind, this recipe is SUPER customizable. There is no exact science to freezer jam, maybe why I love it so much. Most of the time, I go by vibes.
- Use more or less sugar to your liking
- Taste Your Fruit! The best way to make sure your jam will taste amazing is use amazing tasting fruit! always taste the fruit
- Know that fresh fruits or frozen works for this recipe. You can even freeze your fruit then turn it into jam later if you like
- Make a small batch for more varieties of freezer jam all year long – blueberry, blackberry, currant, cherry, rhubarb, strawberry. Better than anything you would find at your local grocery store.
- Cooking time is not exact. I go by vibes but the time range I provided is about what you need. Feel free to adjust that to your liking much like the other ingredients.
More Homemade Jam Recipes
How To Make Rhubarb Jam: An Easy Small Batch Recipe
How To Make Strawberry Sauce From Frozen Strawberries
How To Make Homemade Any Fruit Jam in Minutes
Small Batch Cherry Lime Jam
Ingredients
- 1½ cup cherries, pitted
- 2 tbsp sugar
- 2 tbsp lime juice
Instructions
Cook the Fruit
- Add pitted, chopped cherries, sugar, and lime juice to a saucepan over medium-high heat. Stir occasionally as it heats.
Simmer and Mash
- Once the cherries release their juices, reduce to a simmer. Mash with a fork or potato masher and continue cooking 10–20 minutes, stirring often, until thick and glossy.
Cool and Store
- Remove from heat and let cool slightly. Pour into a clean 16 oz freezer-safe jar, leaving ½ inch at the top. Wipe the rim, seal, and let cool completely before refrigerating or freezing.
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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