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photograph of homemade cherry jam on a plate with crackers and cheese

Roasted Cherry Vanilla Bean Jam

  • Author: Lauren
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes + 24 hours setting time
  • Yield: four (8-ounce) jars 1x
  • Category: Condiment
  • Method: Roasting
  • Cuisine: American


  • pound fresh sweet cherries (such as bing), pitted and halved (about 4 cups
  • 1 tablespoon + 1 teaspoon vanilla bean paste, divided 
  • 1 tablespoon minced lemon zest 
  • ½ teaspoon salt 
  • ½ teaspoon black pepper
  • ½ cup honey 
  • 1 cup sugar 
  • ½ package Sure Jell Premium Fruit Pectin For Less or No Sugar Needed Recipes (about 25 grams or 2 Tbsp. + 2½ tsp.)
  • ½ cup water


Heat oven to 450°F; line a baking sheet with parchment paper. 

Toss cherries with 1 tablespoon vanilla bean paste, then arrange in a single layer on prepared sheet. Roast cherries 15 minutes; let cool slightly. 

Transfer cherries, and any juices, to the bowl of a food processor with zest, salt and pepper; pulse until nearly smooth. Transfer cherry mixture to a large bowl with honey and remaining teaspoon vanilla bean paste; stir to combine. 

Whisk together sugar and pectin in a saucepan. Stir in water and bring to a boil over medium-high heat; boil 1 minute, stirring constantly.

Stir pectin mixture into cherry mixture until well combined

Divide jam among four 8-ounce jars, leaving ¼–½ inch of room at the top. Seal jars and leave jam at room temperature overnight, or until set, but no longer than 24 hours.

Refrigerate jam up to 3 weeks or freeze for up to 1 year. Thaw jam in refrigerator before using.


Make it vegan: use corn syrup in place of the honey.


  • Serving Size: 1 tablespoon
  • Calories: 23
  • Sugar: 5g
  • Sodium: 20mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: Cherry Jam, Freezer Jam, Cherry Freezer Jam

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