Sour Cherry Jam (No Pectin, Small Batch)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
2 cups sour cherries*, pitted and chopped
1 cup granulated sugar
1 teaspoon vanilla bean paste, seeds from 1 vanilla bean, or vanilla extract
Directions:
Place a small dish in the freezer to use for testing the jam.
In a large deep skillet, add cherries, sugar, and vanilla. Bring to a rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes.
When it seems thick enough, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking in 1-2 minute increments. If it moves slow, it is done.
Transfer to a heat-proof container. Cool to room temperature. Use within 2 weeks. Once opened, store in the refrigerator.
Notes:
If using sweet cherries, use 3/4 cup sugar and add 1 tablespoon lemon juice.
Recipe courtesy of Homemade in the Kitchen.com
This looks fascinating! Thank you!
