Recipe Cherry jam with rosemary

So get out your basket and head off to the market or under your cherry tree. It's time to preserve these delicate, precious damsels in their red dresses. Enjoy the combination with rosemary, which makes this jam different from all the others.

Confiture de cerises au romarin
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Preparation time:
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Number of persons: Several
  • 1.2 kg cherries (Montmorency, Burlat, Griottes), weighed and pitted
  • 1 kg jelling sugar (1.2 kg caster sugar or granulated sugar)
  • 4 to 6 sprigs rosemary

Recommended products

We recommend: Jam jars Le Parfait > Jam jar - 324 ml (Diameter : 82)


  • Wash, stem, pit and halve the cherries. Weigh them. Wash and dry the rosemary.
  • Place the cherries and sugar in the jam pan, stir and leave to macerate for a few hours.
  • Bring to the boil. From this point, count the sterilisation time: 7 to 10 minutes with a sugar jelly, otherwise 20 to 30 minutes. Keep over a high heat and stir often.
  • Check that the jam is cooked by pouring a few drops onto a cold plate and then tilting the plate. The jam should run gently. Depending on the variety of cherry, you may need to cook for longer if you don't want it too thick.
  • Skim off the foam and immediately fill the jars, placing a sprig of rosemary in the bottom of each jar. Close the jars, turn them upside down for 1 minute, then put them upright again to cool.

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