Bing Cherry Freezer Jam Recipe

Hey friend, picture this: it’s peak cherry season, your kitchen smells like summer happiness, and you’ve got jars of ruby-red jam staring back at you like little trophies. But wait—you didn’t slave over a hot stove for hours. Nope. This Bing cherry freezer jam is the lazy genius way to capture that sweet, juicy Bing cherry magic without turning your house into a sauna. If you’re like me and love fruit but hate complicated, grab a bowl and let’s make some jam that’ll have everyone begging for seconds (or jars).

Why This Recipe is Awesome

Listen, freezer jam is basically cheating in the best way possible. No canning drama, no pectin drama if you skip it (but we’re using it here for foolproof set), and you keep that fresh-picked cherry taste because you’re not boiling the life out of them. This Bing cherry version? Pure summer captured in a jar. It’s sweet, slightly tart, and tastes like biting into a perfectly ripe Bing cherry—only spreadable.

It’s idiot-proof (even I haven’t messed it up, and I’ve been known to burn water). Takes like 30 minutes of active time, then the freezer does the work. Plus, it’s cheaper than store-bought fancy jam, makes killer gifts, and slathers beautifully on toast, yogurt, ice cream… you name it. Who doesn’t want to feel like a domestic rockstar without actually working hard?

Ingredients You’ll Need

Here’s your short shopping list—no weird stuff, promise:

• 2 cups prepared Bing cherries (that’s about 1.5–2 lbs fresh, pitted and chopped—buy extra because you’ll eat half while pitting)
• 2 tablespoons fresh lemon juice (don’t skimp, it brightens everything up and helps set)
• 4 1/4 cups granulated sugar (yeah, it’s a lot—freezer jam loves sugar for that classic jammy texture)
• 1 box SURE-JELL Original Premium Fruit Pectin (the classic one; don’t sub unless you know what you’re doing)
• 3/4 cup water (just plain tap is fine)

That’s it. See? Not scary.

Step-by-Step Instructions

1. First, prep those cherries like your life depends on it (it kinda does for good jam). Stem, pit, and finely chop or coarsely grind about 1.5–2 lbs of ripe Bing cherries until you have exactly 2 cups of prepared fruit. Pro tip: pit over a bowl to catch the juice—don’t waste that gold.
2. Dump the chopped cherries into a large bowl. Squeeze in the 2 tablespoons lemon juice and stir. Then pour in all 4 1/4 cups sugar at once. Mix it up good and let it sit for 10 minutes, stirring occasionally. Watch the sugar melt into cherry magic—it’s oddly satisfying.
3. While that’s hanging out, grab a small saucepan and mix the 3/4 cup water with the entire box of pectin. Bring it to a full rolling boil over high heat, stirring constantly. Boil for 1 minute exactly, then remove from heat. Boom—pectin activated.
4. Pour the hot pectin mixture into the cherry-sugar bowl. Stir like your reputation depends on it—for a full 3 minutes. You’ll see it start to thicken slightly. Don’t slack here; thorough stirring = perfect set.
5. Pour the jam into clean plastic containers or glass jars (leave about 1/2 inch headspace for freezing expansion). Wipe rims clean, add lids, and let sit at room temp for 1 hour to set a bit.
6. Pop them in the freezer. They’ll be ready to enjoy after 24 hours. Keep one in the fridge for immediate snacking—the rest stay good in the freezer for up to a year.

Easy peasy, right? No stove inferno required.

Common Mistakes to Avoid

Oh honey, let’s save you some heartache:

• Not measuring exactly — Freezer jam is picky about ratios. Too little fruit or pectin? Runny mess. Too much sugar? Grainy disaster. Use those measuring cups like your jam depends on it (because it does).
• Skipping the full 3-minute stir after adding pectin. Lazy stirring = sad, unset jam. Put some muscle in.
• Using old pectin or expired stuff. Fresh is best—check the date or your jam might stay liquid forever.
• Freezing in glass jars without headspace. Hello, exploded jars in your freezer. Plastic containers are your friend here.
• Eating it straight from the freezer. Let it thaw in the fridge overnight—otherwise it’s rock-hard disappointment.

Don’t be that person. Follow the steps and thank me later.

Alternatives & Substitutions

Want to tweak it? Go for it:

• Cherries — Bing are king for deep color and flavor, but any sweet cherries work (Rainier for milder, lighter jam). Tart cherries? Cut sugar a tad and brace for pucker.
• Sugar — You can try reducing to 3–3.5 cups if you’re brave, but it might not set as firmly. Low-sugar pectin exists if you want that route—follow its recipe.
• Pectin — Ball Instant Pectin or other no-cook versions work; adjust per package. No pectin at all? It’ll be more like cherry sauce—still delicious on pancakes.
• Lemon juice — Bottled works in a pinch, but fresh tastes brighter IMO.
• Add-ins — Feeling fancy? Stir in a splash of vanilla extract or almond extract after the pectin step for extra yum.

Keep it simple the first time, though—master the classic before going rogue.

FAQs

Can I use frozen cherries instead of fresh?

Totally! Thaw them fully, drain extra juice if needed, then chop and measure 2 cups. Tastes almost as fresh—perfect when cherry season ghosts you.

Why so much sugar? Can I cut it?

Sugar isn’t just sweet—it’s the preservative and texture wizard here. Cutting too much risks runny or spoiling jam. If you’re anti-sugar, hunt for a low-sugar pectin recipe instead.

How long does it last in the freezer/fridge?

Freezer: up to 1 year (but it’ll taste best within 6–8 months). Fridge: about 3 weeks once opened. If it smells off or gets moldy—toss it, no heroics.

Do I have to use plastic containers?

Nah—glass jars are fine if freezer-safe and you leave headspace. But plastic is easier and less breakable. Your call.

Is this safe without canning?

Yep! Freezer jam skips the water bath because freezing preserves it. Just keep it frozen until ready to eat.

Can kids help pit cherries?

Sure—if they don’t mind stained fingers. It’s messy fun. Just supervise the knife part.

What if my jam doesn’t set?

Two options: 1) Freeze it anyway—it’s great as syrup. 2) Re-boil with a bit more pectin (but that’s rare if you followed steps).

Final Thoughts

There you have it—Bing cherry freezer jam that’s stupidly easy, ridiculously delicious, and guaranteed to make you look like you know what you’re doing in the kitchen. Slather it on everything from toast to cheese boards, gift it to friends (they’ll love you forever), or just hoard it all for yourself—no judgment.

Now go hit the market for those glossy Bings, grab your pectin, and make a batch. Your future self (and your taste buds) will high-five you. You’ve got this, chef. 🍒 What’s your favorite way to eat jam? Spill in the comments—I wanna know!

Related Recipes

• Cherry Almond Shortbread Cookies Recipe
• Homemade Cherry Jam Recipe
• Sour Cherry Jam Recipe