Nothing tastes quite like homemade. Bring home a bundle of cherries for a simple jam. It’s sweet, and deeply flavored, suitable for beginners and experienced jam-makers. It has a thick, chunky texture that’s perfect for spreading on toast.
Yield: Makes about 1 1/2 cups
- 2 pounds sweet cherries, pitted
- 3/4 cup granulated sugar
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- Pinch salt
- Place the cherries in the bowl of a food processor or blender, and pulse at 3-second bursts several times to partially chop the cherries. Most of the cherries will be broken down, although some will stay whole. Be sure not to purée the cherries.
- Place a saucer or small plate in the freezer. This will be used to test the jam consistency later.
- Place the cherries, sugar, lemon zest and juice, and salt in a large, nonreactive saucepan over high heat and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium-high and simmer, stirring frequently, until the mixture is slightly thickened and looks like it’s beginning to gel, about 20 minutes. Remove from the heat.
- The jam will be loose but should coat the back of a spoon. It will thicken more as it sets. To test for doneness, add a small spoonful of jam to the plate that was placed in the freezer, then return it to the freezer for about 2 minutes. Remove the plate and gently nudge the jam with a spoon or your finger. If it wrinkles, it’s done. If not, cook the jam for another 5 minutes and repeat.
- Transfer the jam to a glass jar and cool completely. Cover and store in the refrigerator.
Source: the Kitchn