Sweet Cherry Lime (Freezer) Jam

4 cups halved cherries
zest and juice from 2 limes
1 1/4 cup sugar
1 packet (45 grams) no cook freezer jam pectin

Whisk together the sugar and pectin in a small bowl. In another bowl, mash the cherries with a potato masher. When well mashed, add the lime juice and zest. Stir. Sprinkle with the sugar/pectin mixture. Stir to combine. Pour into 4-5 8 oz jars. Ball makes some great plastic freezer jam jars I highly recommend. They have a fill line about 3/4 inch down. Don’t over fill. Use the jam within a month or freeze up to 1 year.

My thoughts:

It has been a long time since I last made freezer jam. Too long. I like it because it is near instant gratification. No cooking, just mashing and then you have jam. Plus it uses a lot less sugar than traditionally canned jam because you don’t need the sugar to act as a preservative. It is just the beginning of cherry season here and I’ve been trying to make the most of it. Every year I wish I had a cherry pitter. Once the season rolls around it is too late to order one and have it arrive in time and when cherries aren’t in season, I think of other ways to spend my money. I’ve found that simply pulling the cherries in half with my hands is the more efficient (if slightly messy) route to pit-free cherries. For some reason I had been cutting them with a knife and it took forever. I’ve heard about methods involving a paper clip or toothpick but pulling them apart has been resulting in two perfect halves so I am loath to try something new. And it makes me feel super strong.

Anyway! We were talking about how we don’t have a Sonic (even though we get the commercials occasionally) anywhere with in several hours. I’ve never been to one but I have heard so many people going on about the cherry limeade, I feel like I have. So when I decided to make cherry jam, I thought to throw in some lime. I am glad I did. It is a delightful combination as it keeps the sweet cherries from being too sweet. Plus I think the natural pectin in the limes help it gel.


  1. thegreatpbjbattle

    Bing cherries or pie cherries?

  2. ok, i am totally charmed by your line, "And it makes me feel super strong." lol.

  3. Cooking with Kait

    Love the combination of cherry and limes.

  4. Bing but I don't see why another sweet cherry couldn't be used.

  5. I think this will be great! California cherries are at the markets… might have to give it a try. Now I just have to find more room in my freezer!

  6. I found this recipe today and just had to try it! It was my first attempt at making freezer jam and it turned out wonderful! It tastes amazing!! Thank you!

  7. RE: Sonic, there's one just over the line in Hanover, PA. Meetup for a cherry limeade! Skip the tater tots though – have no idea why people rave over them, it's like they were dipped in salt with a side of saltiness.

  8. Well I just got through with my first batch of this jam and I licked the spoon when I was through… it is wonderful! Thanks for the recipe.

  9. Thanks for all the great pep talk via Twitter. You've convinced even a can-o-phobe like myself that I can and should make jam. The freezer type sounds ideal, too. Many thanks! 😉

  10. Astrid in Bristling Acres

    I'm so excited to try this recipe! We've got an abundance of sweet cherries that I have to use up RIGHT NOW! I can't believe I have all the ingredients on hand….amazing!

    (I love cherry limeades and have learned how to make them at home since we're no where near a Sonic)

  11. Do you think this recipe would work if you can it traditionally?

  12. Well, you'd have to use more sugar and regular pectin and cook it but I think it would work.