Hello everyone! I had a short but irresistible visit to one of my favorite food markets over the weekend and came home with too many cherries to ignore. They practically begged to become something special, so I decided to make jam. This cherry and cinnamon jam turned out so good I had to share it.
I never imagined I’d be the kind of person who makes jam at home, but here we are. If you’ve ever dismissed a homemade habit only to later fall in love with it, you’ll recognise that surprise: things that once seemed fussy suddenly make perfect sense. Since trying my strawberry and rhubarb jam with cardamom, I’ve been experimenting with different preserves and enjoying the process. Making jam is rewarding, and the results last in jars—perfect for gifts or keeping on hand for toast, pancakes or as a dessert topping.
For this recipe I used agar powder instead of pectin or gelatin. Agar—derived from certain seaweeds—is a completely vegan setting agent and an excellent substitute for gelatin. It dissolves well when boiled and helps create a glossy, firm jam. Agar is also a versatile ingredient you can use as a thickener in desserts, custards, and even some savory dishes.
The flavour balance in this jam is lovely: ripe cherries provide sweet, juicy depth while a hint of cinnamon brings warmth and subtle spice. I sweetened the jam with a combination of brown sugar and maple syrup for complexity and a slightly caramel note. It’s delicious spread on toast, paired with cheese, swirled into yogurt or ice cream, or used as a filling for cakes and pastries. Full disclosure: I have been known to eat this straight from the jar when no one’s looking—no judgement, please!
This recipe is straightforward and forgiving, suitable for cooks of all levels. The steps are simple: simmer the cherries gently, add sweeteners, dissolve the agar thoroughly and allow the jam to set in sterilized jars. The result is a glossy jar of jam with bright colour and a balanced, comforting flavour.
*Nutritional information below refers to the whole batch, not an individual serving.
📖 Recipe
Cherry Jam with Cinnamon
15 mins
40 mins
55 mins
Ingredients
- 400 g cherries (pitted)
- 1 ½ teaspoon agar powder
- ⅓ cup maple syrup
- ½ cinnamon stick
- ½ cup brown sugar
- Zest and juice of one lemon
- ⅓ cup water
Instructions
- Place the pitted cherries in a medium saucepan with the water, lemon zest, lemon juice and the cinnamon stick. Bring gently to a boil.
- Reduce the heat and simmer for about 20 minutes, or until the cherries are softened. Stir occasionally to prevent sticking.
- Add the brown sugar and maple syrup, stirring until the sugar dissolves completely.
- Stir in the agar powder and bring the mixture to a boil. Continue to simmer and boil for about 4–5 minutes, ensuring the agar dissolves fully.
- Remove the cinnamon stick, then pour the hot jam into sterilized jars. Allow the jars to cool at room temperature until the jam sets.
- Once cooled and set, store the jars in the refrigerator for short-term use or follow standard canning procedures for longer shelf life.
Please note: recipes are tested using metric measurements. For best results, use digital kitchen scales. Any provided conversions to other measurement systems are approximate and may not have been tested.
Nutrition
Share your experience or photos on Instagram by tagging the author’s handle. I love seeing your variations and adaptations!
