Fresh cherries cooked up with just a touch of sweetener, some lemon juice, and psyllium husk flakes create an irresistibly delicious homemade jam way tastier than store-bought. If you’ve never made homemade jam before you really should give it a try. I know it’s convenient to just pick up a jar at the grocery store but once you make this cherry jam you’ll see how simple it is and how much more flavorful jam can be. Perfect to spread on your favorite bread or ideal to use in this Peanut Butter and Jelly Shortbread recipe in place of the raspberry jam.
I love cherry jam and I have a special fondness for peanut butter and cherry jam. I was delighted to find that by using psyllium husk to thicken the cherry jam, it not only thickens beautifully without gelatin or pectin, but it also adds to the fiber content and therefore improves the blood sugar response.
You can make this simple 4 ingredient jam with fresh or frozen cherries. This recipe yields about 2 cups but feel free to make a double batch and store some in the freezer. Or better yet use as a hostess gift the next time you are invited for brunch.
If you are looking for more homemade jam recipes try this Strawberry Rhubarb Chia Jam, this Strawberry Chia Jam or pair your favorite jam with this Homemade Nut Butter, or this copycat refined sugar free, low carb Nutella.
Why You’ll Love This Recipe For Cherry Jam
Simple, clean ingredients let the fruit shine in this jam recipe so you get the real taste of the cherries. No additives, preservatives or anything artificial in this cherry jam. You can easily modify the amount of sweetener to your liking.
Ingredients To Make Cherry Jam
- Cherries – You can use fresh or frozen cherries. If you use frozen try to find them pitted.
- Lemon juice – Just of lemon juice adds some acidity to improve the flavor of the cherry jam.
- Allulose – Add allulose to taste depending on the sweetness of your berries. If they are very sweet, you may need less.
- Psyllium husk flakes – These flakes help thicken up the jam while helping to improve the blood sugar response.
Equipment
How To Make Homemade Cherry Jam
- In a pot on the stovetop, add pitted cherries, lemon juice and allulose. Bring to a boil on medium heat. Use the back of a fork or a potato masher to mash the cherries a little so they release their juice.
- Once the mixture is bubbly and hot and the cherries begin to fall apart, turn the heat off.
- Sprinkle the psyllium husk flakes over the cherries and juice and stir well. Transfer to a mason jar and store in the refrigerator. The jam will continue to thicken as it cools.
Storage
Store this cherry jam in a mason jar in the fridge. The jam will keep for up to 10 days. You can freeze this cherry jam for up to 3 months.
Pro Tips
Here are a few things you can do to make sure your cherry jam works out every time.
- Pick up a cherry pitter! It will make the process a little easier.
- If using fresh cherries try to find them in season for the best flavor.
- For a smoother jam texture place the cherry mixture in the food processor until it reaches your preferred texture. Or use an immersion blender to thin it out.
FAQs
Do I have to remove the pits to make cherry jam?
In this recipe I do remove the pits though some people think the pits may add flavor.
Do cherries contain pectin?
Yes, cherries naturally contain pectin which helps to thicken up this jam.
Did you make this recipe? If you did don’t forget to tag me and share on Instagram!
Quick and Easy Homemade Cherry Jam- easy to make and blood sugar friendly!
Equipment
Ingredients
- 2 cups cherries fresh or frozen
- 1 tsp lemon juice
- 2-3 tbsp allulose or to taste- if your berries are very sweet, you may need less
- 1/2 tbsp psyllium husk flakes
Instructions
- In a pot on the stovetop, add pitted cherries, lemon juice and allulose. Bring to a boil on medium heat. Use the back of a fork or a potato masher to mash the cherries a little so they release their juice.
- Once the mixture is bubbly and hot and the cherries begin to fall apart, turn the heat off.
- Sprinkle the psyllium husk flakes over the cherries and juice and stir well. Transfer to a mason jar and store in the refrigerator. The jam will continue to thicken as it cools.
Notes
