cherry jam
Tart and sweet, this jam gets texture from keeping the cherries whole. Who says chunky jam cannot be a thing? Oh! Yes, you can use frozen cherries.
Happy barking!
Recipe
Cherry Jam
1 pound sweet or sour cherries
1 1/4 cups sugar
Juice and zest of 1/2 of one medium lemon
2 teaspoons of liqueur, we used Pimm’s
Directions
Place cherries into a medium, non-reactive pot. Tip: if using sweet cherries, add 2 tablespoons of water to the pot because it will not make enough juice.
Cover and cook over medium heat for about 10 minutes. You will want to stir it on occasion to make sure it doesn’t scorch on the bottom
Remove the lid, add the sugar and juice, and continue to cook until a candy thermometer reaches between 220º and 225ºF.
When ready, remove the jam from the heat, stir in the liqueur, and add to a jar for storage. Tip: allow it to be refrigerated overnight and it will thicken and be ready to use!
This jam should last several weeks in the refrigerator.
