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Easy Small Batch Sour Cherry Jam with Vanilla

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A quick and easy small batch sour cherry jam infused with vanilla, perfect for spontaneous kitchen projects or homemade gifts. This jam balances tart and sweet flavors with a smooth vanilla undertone.

Ingredients

Scale
  • 2 cups (about 300g) sour cherries, pitted and fresh or frozen
  • 3/4 cup (150g) granulated sugar
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 whole vanilla bean, split lengthwise and seeds scraped out (or 1 teaspoon pure vanilla extract)
  • 1/4 cup (60ml) water

Instructions

  1. Pit the sour cherries (about 2 cups or 300g). If using frozen, thaw and drain well.
  2. In a medium saucepan, add the cherries, 3/4 cup granulated sugar, 1/4 cup water, and the scraped vanilla seeds plus the bean pod. Stir gently to mix.
  3. Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir frequently to avoid sticking or burning.
  4. Once boiling, reduce heat to low and let it simmer uncovered for about 20-25 minutes until the jam thickens and cherries soften.
  5. Test the consistency by placing a small spoonful on a cold plate; if it wrinkles and holds after a minute, it’s done. If not, simmer a few minutes longer, testing every 5 minutes.
  6. Remove the vanilla bean pod and stir in 1 tablespoon fresh lemon juice.
  7. Let the jam cool for about 15 minutes before transferring it to clean jars. Store in the fridge and enjoy within 2 weeks.

Notes

Use medium heat to avoid scorching. Test jam set early and often. Warm jars before filling to prevent cracking. Vanilla bean pods add more flavor than extract; if using extract, add at the end of cooking. For smooth jam, strain through a sieve after cooking.

Nutrition

Keywords: sour cherry jam, small batch jam, vanilla jam, homemade jam, easy jam recipe, cherry preserves, quick jam, no pectin jam

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