Cherry Vanilla Jam

Cherry Vanilla Jam

It’s strange. I think I love making jam even more than eating it. I love playing with the flavors, seeing it cook down and gel properly, the ping of properly sealed jars…. no, never mind, I still love eating it more. I’ve taken to adding homemade vanilla to almost every jam I make, and this is no exception. It’s a simple cherry jam, with a hint of vanilla, and the thought of having some right now makes me drool. Sorry about that.

Start by washing and pitting all the cherries, then slicing them in half. I’ve heard many methods to pit cherries (straws being the oddest) but I have a cherry pitter I picked up years ago that I love. Then add the cherries, lemon juice, sugar, and butter to a big pan or pot.


Cook over medium-low heat, stirring constantly, until the sugar is dissolved. Increase the heat to medium high and bring to a full rolling boil. Add the pectin and continue to boil for 6 minutes.


Turn off the heat, stir in the vanilla, and let cool for 5 minutes before filling the jars, so the jam doesn’t separate in the jars. Process half-pint jars in boiling water bath for 10 minutes, pint jars for 15 minutes.

Cherry Vanilla Jam


Cherry Vanilla Jam

Course Jam
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author Cooking Madly


  • 2 pounds pitted washed, chopped cherries
  • 2 cups sugar
  • 1/2 cup lemon juice
  • 1/2 teaspoon butter
  • 3 tablespoons low sugar pectin
  • 1 tablespoon vanilla


  1. In a large pan or pot, combine the cherries, lemon juice, sugar, and butter.
  2. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 6 minutes. Remove the pot from the heat.
  3. Add the vanilla and allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving ΒΌ-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a boiling water bath for 10 minutes, pint jars for 15 minutes.


Comments on this entry are closed.

  • Eileen June 12, 2013, 6:52 pm

    I’ve got to try this recipe. I love making jams and I’ve never made cherry. I’m inspired!

    • Cooking Madly June 12, 2013, 6:54 pm

      Awesome! Hopefully you’ll love it as much as I did. Glad to have inspired you!

  • Sami July 1, 2013, 8:43 am

    I’m making this jam today..very excited! How many jars did you get out of this recipe? I’m halving it since my husband hates cherries and thinks he won’t eat any of this jam…we will see. πŸ˜‰

    • Cooking Madly July 1, 2013, 8:48 am

      I’m afraid I don’t remember how much it made. I was making a cherry chili jam at the same time, and the whole thing kind of blurs together. Hopefully you’ll convince your husband how great cherry jam can be… but if not, that just means there’s more for you! πŸ™‚

  • laurasmess July 25, 2013, 4:31 pm

    This looks so, so wonderful. I am a huge fan of Bonne Maman cherry conserve; I buy it all the time as fresh cherries are so expensive over here (in Australia. I think making this batch of jam would cost me $20!). You’ve tempted me to try making my own though. The finished product looks delicious!

    • Cooking Madly July 25, 2013, 4:46 pm

      It is definitely one of my favorite jams that I’ve made. You could also try making it with frozen cherries… it wouldn’t be as good, but should still be pretty darn good.

  • Cathy August 12, 2016, 12:31 pm

    Are those sweet cherries or tart cherries? Would the recipe turn out ok with either one? Would like to make this if I knew what kind of cherries to use.

    • Cooking Madly August 15, 2016, 3:11 pm

      They were sweet cherries. I haven’t made tart cherry jam yet, so I don’t know how this would work. It’s certainly worth experimenting with, though.