Small Batch Cherry Lime Jam is easy to make, and makes a nice small amount of preserves, so you don’t have to go through the canning process but you still get a delicious homemade jam for your morning toast, filling cakes, or drizzling on ice cream.
Cherries are one of my favorite summer fruits, and this is a great recipe to feature them! The sweet and tart cherries are highlighted by a bit of sugar and the bright flavor of lime. I’ve always found that cherries and lime are excellent flavors together; lime has a nice tartness that cuts the cherry’s sweetness, enhancing the flavor of both.
I first published this recipe in 2011. I’ve updated it here for you with new photos and information for a better user experience. And, boy did it need new photos! Check out the really horrible old photo at the bottom under the recipe card!
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Fresh summer produce
I think cherries are my favorite summer fruit! Well, those and peaches!
And, just like summer, cherries are gone in a flash!
So, I wanted to make the most of my summer cherries!
This is my favorite cherry jam that I make over and over, year after year! And I’m sure you will too! Quick and easy to make, and so good on so many things!
Cherry recipes
Cherries are such a wonderful summertime fruit. If you need more cherries in your life, check out these delicious cherry recipes. You’ll love them!
- Cherry Yogurt Cloud Pie with Granola Crust
- Cherry Bread with Dark Chocolate Glaze
- Cherry Scotch Sipper
- Cherry Balsamic Glazed Salmon
- Double Cherry Popsicles
- Cherry Lambic Granita
What kind of cherry should I use?
When I originally made this recipe, I found some Balaton cherries at the market. They have a beautiful color and an assertive, full, tart flavor.
Montmorency and Morello are both sour or tart cherries, and fairly commonly available.
Bing cherries and Rainier cherries are both more common, and are considered sweet cherries. Both great in this recipe. I’ve used both many times.
Cherries, regardless of the variety, are low pectin fruits. And, my old-fashioned tart cherry jam recipe has no pectin in it. I love the texture it has with just cherries and sugar, and a bit of lime to add brightness to the fruit flavor.
How to pit cherries
I love my {affiliate link} cherry pitter. It makes quick work of the pits without too much of a mess. And, it’s fairly small so it fits nicely in a drawer.
If you don’t have a cherry pitter, there are other ways to get those stones out.
Do you have a stainless-steel straw, decorating tip, or chop sticks? You can also use a paring knife to remove the seeds.
First, you’ll want to remove the stem from the outside by pulling on it.
Next, insert the straw, decorating tip, or chopstick into the spot where the stem attached to the cherry, and push the straw into the cherry until you feel the pit. You can even wear the decorating tip on your finger like a thimble, and use the smaller pointier end on the pit.
Continue pushing on the pit until it pops out.
To use a paring knife, simply cut into the flesh and around the pit, just like cutting an avocado. Twist the two sides apart, then pick out the seed with your fingers.
About 5 to 7 days stored in an airtight container in the refrigerator. Try popping them in a mason jar, and closing tightly.
To freeze, place in a single layer on a baking tray. Once frozen, pop them in a resealable bag for up to 6 months.
How to make
Jams are usually incredibly easy to make. Just cook the fruits with some sugar and maybe some flavorings for a while until they’re the texture you like.
Be sure to scroll down to the printable recipe card for full ingredient amounts and instructions.
Place pitted cherries, sugar, lime zest, and lime juice in a medium pot, and heat over medium-high. Cook until sugar has dissolved, and cherries start to break apart.
You’ll also find that my recipe is a low-sugar jam; mine uses a lot less sugar than most preserves.
For a beautifully smooth cherry jam, place the cooked cherry mixture in a blender, and puree until smooth.
Pour puree back into saucepan, and continue to cook until jam is thick and mounds up on a spoon.
You can test jam for doneness by using an instant read kitchen thermometer. When it reads 105° F, it’s ready.
A second test for doneness is the plate test. Put a glass plate in the freezer for 15 minutes. When you think the jam is done, remove it from the heat and drop a tablespoon of jam onto the cold plate. Let it cool for 2 minutes. Push your finger through the jam on the plate – it needs to wrinkle and not flood back in to fill the gap. This means that the jam is done. If it appears to be too runny, continue cooking to desired doneness.
Or, you can just look at the texture of the jam in the pot.
The beautiful thing about making your own jams is that you can make them thick or thin to your liking. I like this one nice and thick, but if you want a thinner runnier jam, just cook it less. Keep in mind it will continue to cook and thicken a bit even after you take it off the heat, and it cools down.
How to store cooked jam
Transfer cooked jam to clean jars.
You can store the jam in the fridge for use right away, about a month, or pop it in the freezer for a freezer jam for longer storage, about 4-6 months.
This can also be a canning recipe if you want, though you might want to double the recipe if you’re going to water bath can it.
It’s the canning that takes the time and patience, at least as far as I’m concerned.
I don’t actually go through the canning process (especially for this small of an amount of jam), but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.
What’s the best way to use cherry lime jam?
Well, beauty is in the eye of the beholder, so everyone will have their own favorite way, but some that I’ve loved are…
A dollop or two on my morning cottage cheese makes for a happy and healthy breakfast.
Smear it on morning toast, English muffins, or on a PB&J.
Use it as a filling for donuts or cakes. A spoonful on ice cream or in a banana split.
Add some to yogurt parfaits or on top of pancakes.
Make homemade pop tarts
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Recipe
Small Batch Cherry Lime Jam
Ingredients
- 2 cups pitted cherries
- ½ cup granulated sugar
- ½ lime, zested and juiced
Instructions
- Put all ingredients in a medium pot, and heat over medium-high. Cook until sugar has dissolved, and cherries start to break apart. Place cherry mixture in a blender, and puree until smooth.
- Pour puree back into saucepan, and continue to cook over medium to medium-low heat, until jam is thick and mounds up on a spoon.
- While the jam is cooking, prepare (get out and make sure they are squeaky clean) the jars you’ll use to store and/or give away the preserves. Transfer cooked jam to the clean ready jars.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Tiffany
Tart cherries are so good. I used to have a friend with a cherry tree. Once, I found tart cherries in the freezer section of Meijer. I made this jam with sweet cherries from the store and it was divine. So easy to make in a small amount too!
Sarah
Wow this cherry jam recipe is absolutely delicious! Thanks!
Kathleen
I just bought a bucket load of cherries from the Farmer’s market and found this recipe. LOVED the addition of the lime, like a cherry limeade in jam form! We love it with scones!
Erin
Best. Jam. Ever! Made this with some cherries I got at the store and absolutely LOVE it.
Laurie A
I had just enough cherries to make this for a gift. I did go ahead and water bath can it for 10 minutes, so it will be safe to travel. Very easy recipe, and the little bit I tasted was delicious! Thank you.