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Jar of cherry berry jam in front of a stack of toast

Cherry Berry Jam

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  • Author: Leslie Jeon
  • Total Time: 25 minutes
  • Yield: 12 servings 1x


This cherry berry jam is packed full of flavor, and it's so easy to make! You can use fresh or frozen fruit to make it, and it comes together in no time.


  • 2 ⅓ cups fresh or frozen cherries & mixed berries (see note below)
  • 2/3 cup (132g) granulated sugar
  • 1 teaspoon lemon juice
  • Pinch of kosher salt


  1. In a medium saucepan, add the cherries, mixed berries, granulated sugar, lemon juice, and kosher salt, and stir to combine. Heat mixture over high heat, stirring constantly with a heatproof spatula. Once the mixture starts to bubble up, reduce the heat down to medium-low. If you'd like the mixture to be a bit smoother, you can also mash it with a potato masher until you reach the desired consistency. 
  2. Cook the mixture for 10-15 minutes, stirring constantly, until the jam is thick and viscous. To test if the jam is ready, I usually like to run my spatula along the bottom of the saucepan in a straight line. If it takes more than a second for the line to fill back up, the jam is usually ready. I like to err on the side of caution and take the jam off almost too early — if it doesn't set enough, you can always return it back to the heat.
  3. Once ready, remove the jam from the heat and transfer it to a heatproof container. Let the jam cool completely at room temperature, then transfer it to the fridge.
  4. Stored properly in an airtight container, this jam will usually last for up to 1 month in the fridge and up to 6 months in the freezer.


  • Cherries and Berries: I used this Cherries and Berries Frozen Blend from Target to make this recipe, and it has a great mix of cherries, blueberries, and sliced strawberries. However, feel free to use any blend of cherries and berries that you'd like! Just be sure to pit the cherries and slice the strawberries as needed before cooking the jam. 
  • Cooking Time: Be careful not to overcook the jam or it will set too hard! Remember that jam will continue to cook once you take it off the heat, so you just want to remove it once it starts to thicken and stick to the bottom of the pan.
  • Yield: Personally, I like to make jam in smaller amounts so that it doesn't go bad in the fridge. You can even cut this recipe in half if you want a smaller amount! I also don't recommend doubling or tripling this recipe as it will be more likely to burn when cooking. 
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Jam
  • Method: Sauté
  • Cuisine: American