Preserved: Perfect Sour Cherry Jam


Capture the best of your seasonal produce for later.

[Photograph: Lucy Baker]

Last year I missed out on sour cherry season. I have no one to blame but myself. I saw the sour cherries at the farmers market—in fact, I think I had a few pints in my hands— and for some reason I didn't get them. I thought I could just come back the next week. But of course, sour cherry season is woefully short, and when I returned the following Saturday they were gone.


This year I was determined not to repeat past mistakes. The minute sour cherries appeared, I snatched up as many pints as I could carry. When I got home, I set about turning them into this sour cherry jam. It's a simple recipe with no added flavors or fancy ingredients. Instead, it's a perfect expression of the fruit, with just a hint of sweetness and a perfect set-yet-spreadable consistency.

This recipe yields exactly four half-pints of jam. If you are willing to part with one in a single go, I suggest you make this simple jam tart. Otherwise, pair it with warm croissants, cornbread, or whole wheat toast with cream cheese.

Get the Recipe

Perfect Sour Cherry Jam »

About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: