Homemade Cherry Lime Jam
Sweet-tart cherry lime jam made with fresh cherries, real lime juice, and apple pectin! This small-batch summer preserve is quick to make, naturally vibrant, and hot-filled—no water bath canning required. Great for toast, yogurt, cheese boards, or edible gifts. Perfect for beginner canners!
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Equipment
- cherry pitter - (optional but recommended)
- 4-6 half-pint (240 ml) jars
- roasting tray - (optional, for sterilizing jars)
- metal funnel, ladle, etc. - (optional, choose metal utensils if sterilizing in the oven)
- large pot
Ingredients
- 1 kg pitted cherries - 5 to 6 cups (2.2 lb)
- 500 g sugar - 2½ cups
- 17 g powdered apple pectin
- 1-2 unwaxed limes, zest and juice
Instructions
- Sterilize Jars Clean jars and lids, then sterilize in a 120 °C (250 °F) oven for 20 minutes or fill with boiling water for 2 minutes. Keep hot until use.
- Prep Fruit Pit and halve cherries. Add to a large pot with lime zest and juice.
- Mix Sugar & Pectin In a small bowl, mix sugar and pectin thoroughly to avoid clumping.
- Cook Jam Add sugar-pectin mix to the pot. Bring to a rolling boil and cook for 3 minutes, stirring constantly.
- Fill Jars Ladle hot jam into sterilized jars, leaving ½ cm (¼ inch) headspace. Wipe rims, seal tightly.
- Seal Turn jars upside down for 10 minutes. Flip upright and let cool completely. Store in a cool, dark place.
Notes
- Use a large pot — jam foams up quickly when boiling.
- Keep stirring to prevent scorching.
- No cherry pitter? Use a paring knife to twist and remove pits.
- Storage: Sealed jars keep 6–12 months in a cool, dark place. Refrigerate unsealed jars and consume within 1–2 months.
- Once opened, keep in the fridge and use within 1 month.
Calories: 515kcal
Tried this recipe?Let me know how it turned out!