1-Step One: Rinse and Sort Fresh Sweet Cherries Begin by thoroughly rinsing your cherries under cool running water. This removes any dirt, residue, or debris from the fruit. As you rinse, sort through the cherries and discard any that are bruised, moldy, or overly soft. You want to use only the best quality fruit for your jam to ensure the freshest flavor and longest shelf life. After rinsing, place the cherries on a clean kitchen towel or paper towels to drain. Pat them dry gently to remove excess moisture. This step is important because too much water can dilute the flavor and affect how well the jam sets.

2-Step Two: Remove Stems and Pit the Cherries Now comes the slightly time-consuming part removing the stems and pits from each cherry. If you have a cherry pitter, this task goes quickly and efficiently. Simply place each cherry in the pitter and squeeze to remove the pit. If you don’t have a dedicated pitter, don’t worry! You can use a small knife to cut around the cherry and pop out the pit, or use a paperclip bent into a hook shape to scoop it out. Some cooks prefer to slice the cherries in half and remove the pit that way. Whichever method you choose, work methodically and collect all the pitted cherries in a bowl. You should end up with approximately 2 cups of pitted cherries ready for cooking.

3-Step Three: Cook the Cherries Until Softened Transfer your pitted cherries to a medium-sized pot. Place the pot on the stove over medium heat. You don’t need to add any water or liquid the cherries will release their own juices as they heat up. Cook the cherries for about 5-6 minutes, stirring occasionally to prevent sticking or burning. During this cooking process, you’ll notice the cherries starting to soften and release their juices. The kitchen will fill with a wonderful fruity aroma. Keep an eye on the heat if the cherries start to bubble too vigorously, reduce the heat slightly to maintain a gentle simmer.

4-Step Four: Mash the Softened Cherries Once the cherries have softened and released their juices, it’s time to mash them. Remove the pot from the heat and use a potato masher to break down the cherries to your desired consistency. Some people prefer a chunky jam with visible pieces of fruit, while others like a smoother texture. The beauty of making your own chia cherry jam is that you control the texture. If you prefer ultra-smooth jam, you can even use an immersion blender or transfer the mixture to a regular blender for a few pulses. Just be careful with hot mixtures and always blend with caution.

5-Step Five: Stir in Chia Seeds and Maple Syrup With your cherries mashed to perfection, add the 2 ½ tablespoons of chia seeds and 2 tablespoons of maple syrup to the pot. Stir thoroughly to combine all ingredients. The chia seeds will begin absorbing the liquid immediately, starting the thickening process right before your eyes. Make sure the chia seeds are evenly distributed throughout the mixture. If they clump together, use your spoon or spatula to break them up. The maple syrup adds sweetness and a subtle depth of flavor that complements the cherries beautifully. If you taste at this point and want it sweeter, feel free to add a bit more maple syrup a teaspoon at a time until you reach your desired sweetness level.

6-Step Six: Pour and Cool Transfer your finished chia cherry jam mixture into clean glass jars. Mason jars work wonderfully, but any glass container with a lid will do. I like to use two smaller jars rather than one large one this way, you can keep one in the refrigerator for immediate use and freeze the other for later. Allow the jam to cool completely at room temperature before placing it in the refrigerator. As it cools, the chia seeds will continue to absorb liquid and the jam will thicken to the perfect spreading consistency. This cooling and setting process typically takes about 30-60 minutes at room temperature.

7-Step Seven: Refrigerate and Set Once your jam has cooled to room temperature, secure the lids and place the jars in the refrigerator. The jam needs at least 2-3 hours to fully set and develop its final texture. The chia seeds work their magic during this time, creating that perfect jam consistency without any added pectin. For the best results, let your chia cherry jam set overnight in the refrigerator. This allows the flavors to meld together and the texture to reach its optimal thickness.