Cherry Jam
Ingredients
- 3 pounds fresh cherries, pitted
- pinch of kosher salt
- 1 teaspoon vanilla extract
- 3/4 cups sugar
- 1 cinnamon stick
Instructions
- In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally.
- Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking.
- Remove from the heat and cool to room temperature. Store in the fridge.
Notes
This recipe is easily halved. If cherries are not in season, frozen cherries also work, but require a bit more simmering time. Serve on your favorite biscuits, vanilla ice cream or PB&J sandwich.
