At a glance
You're making homemade cherry jam from scratch—pitting the cherries is the main prep work upfront, then letting them bubble down and thickening the mixture with pectin takes about 30 minutes total cooking time. The hardest part might be deciding whether you want smooth jam or chunky fruit pieces before you blend or mash the cherries.
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Pit and cook
Pit the cherries and place them in a pot over low heat on the stove. If you're worried about the cherries catching on the bottom, you can add a splash of water, but really just 50–100 ml.
For this step
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Blend
Cover the pot with a lid and let it bubble away for about 20 minutes. Remove the lid, then mash the cherries with a potato masher or blend with a hand blender, depending on whether you want chunks of fruit in your jam or not.
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Let it thicken
Mix the sugar with the pectin and stir it quickly into the fruit mixture. Mix thoroughly and cook for a further five to ten minutes. The jam will start thickening right away.
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