Irresistible Cherry Vanilla Jam Recipe

Homemade jams have an unmatched charm — rich, sweet, and bursting with natural fruit flavor, they elevate your morning toast or afternoon scones to something extraordinary. This irresistible cherry vanilla jam recipe brings the lush flavor of sweet dark cherries together with warm, fragrant vanilla for a jar of pure indulgence. Whether you’re a seasoned canner or a first-time jam maker, this recipe is approachable, rewarding, and incredibly satisfying to make.

If you enjoy crafting preserves, don’t miss our equally delightful homemade apricot jam or our unique apple pie jam recipe — both are excellent additions to your pantry.

Let’s explore step by step how to make this Cherry Vanilla Jam Recipe, along with helpful tips, creative serving ideas, and answers to your most common questions.

Save

Why You’ll Love This Cherry Vanilla Jam Recipe

One bite of this Cherry Vanilla Jam Recipe and you’ll know why it’s worth making. Sweet cherries shine in this recipe, while a hint of vanilla adds depth and a luxurious aroma. Not only does it taste better than store-bought, but it also fills your kitchen with a heavenly scent as it cooks. Moreover, it’s a wonderful way to preserve cherries when they’re in season, allowing you to enjoy their flavor year-round.

If you’re curious about other fruit-based sweets, check out our refreshing raspberry sorbet or the decadent white chocolate raspberry dream cake — perfect complements to your homemade jam adventures.

Ingredients You’ll Need

This Cherry Vanilla Jam Recipe yields several jars of jam and calls for just a handful of ingredients:

• 5 cups sweet, dark cherries (about 2.5 lbs), pitted and chopped
• 2 ½ cups white sugar
• 3 tablespoons lemon juice
• 1 vanilla bean, split and seeds scraped (or 3 teaspoons vanilla extract)
• 1 packet low-sugar pectin (49 g, about a shallow ⅓ cup)

Save

Equipment You’ll Need

• Large wide pot
• Ladle and canning funnel
• Jars with lids and seals
• Damp paper towel
• Tongs or jar lifter
• Kitchen towels
• Optional: water bath canning pot

How to Make Cherry Vanilla Jam Recipe

Step 1: Prepare the Cherries

First, wash and pit your cherries, chopping them into small chunks. Collect all the juice that escapes during chopping and add it to the large wide pot along with the cherries. The juice is packed with flavor and adds moisture to the jam.

Save

Step 2: Combine Ingredients

To the pot, add lemon juice, vanilla bean seeds (or extract), pectin, and ¼ cup of the sugar. Stir well to combine. The pectin and lemon juice help the jam set properly while balancing the sweetness.

Step 3: Cook the Jam

Place the pot over high heat and stir gently but constantly as the mixture heats up. Once it reaches a full, rolling boil that doesn’t stop even while stirring, add the remaining sugar. Continue stirring as it returns to a full boil. When it reaches this second boil, set a timer for exactly one minute, continuing to stir throughout.

After one minute, remove the pot from heat. Your jam should now have thickened beautifully, with a glossy finish.

Save

Step 4: Storage Options

If you’re not canning, allow the jam to cool slightly, then ladle it into clean jars or containers. Let it cool completely before sealing and refrigerating. It will keep for up to one month in the fridge.

If you prefer to can your jam for longer shelf life, follow the canning instructions below.

Save

Tips for the Best Results

• Use the sweetest, ripest cherries you can find for maximum flavor.
• Always measure pectin accurately — too much or too little can affect the set.
• Don’t skip the full rolling boil step; it ensures proper gelling.
• Test the jam’s set by placing a small spoonful on a cold plate — if it gels after a minute, it’s ready.

For another delightful preserve recipe, try our rhubarb pineapple jam — a unique and tangy twist.

Serving Suggestions

Cherry Vanilla Jam Recipe is versatile and delicious. Here are some creative ways to enjoy it:

• Spread on warm toast, biscuits, or croissants.
• Swirl into yogurt or oatmeal for a sweet breakfast.
• Use as a filling for thumbprint cookies or layer cakes.
• Glaze meats like pork or duck for a sweet-savory finish.
• Add to a cheese board alongside sharp cheeses like aged cheddar or creamy brie.

If you like to bake with Cherry Vanilla Jam Recipe, don’t miss our cherry coconut bars — another irresistible cherry dessert!

Common Mistakes to Avoid

• Not cooking long enough: the jam won’t set.
• Overcooking: can make the jam too thick or caramelized.
• Skipping sterilization if canning: can lead to spoilage.

Variations to Try

• Substitute half the cherries with raspberries or blueberries for a mixed-berry jam.
• Add a splash of amaretto for an almond-cherry flavor.
• Use brown sugar for a deeper, caramel-like sweetness.

For more creative sweet ideas, our salted caramel butter bars are a must-try.

How to Store

For non-canned jam, store sealed jars in the fridge for up to 1 month. For canned jars, store in a cool dark cupboard for up to 18 months. Always refrigerate after opening.

Frequently Asked Questions

Can I use frozen cherries?

Yes, you can use frozen cherries. Thaw and drain any excess liquid before chopping.

Can I reduce the sugar?

This recipe already uses low-sugar pectin, but reducing sugar further can affect texture and shelf life.

How do I know if the jars are sealed properly?

Press the center of the lid — if it doesn’t move or “click,” it’s sealed.

Why You Should Try This Recipe Today

This irresistible cherry vanilla jam recipe is the perfect way to capture the sweetness of cherries at their peak and enjoy them year-round. It’s easy to make, deeply flavorful, and incredibly versatile. Plus, gifting a jar of homemade jam is always appreciated!

If you loved this Cherry Vanilla Jam Recipe, be sure to check out our southern lemon cheese layer cake or our cherry clafoutis for more cherry-filled delights.

We’d love to hear how your Cherry Vanilla Jam Recipe turns out! Don’t forget to share this recipe with friends and subscribe to our blog for even more irresistible recipes.

Print