Cherry Jam

Cherries make me think of outdoors, picnics, road trips, and lemonade. This jam is another example of quick and easy. Slathered on toast, an english muffin, added between cake layers or on top of ice cream, this jam is versatile and ready for endless possibilities.  Recipe can also be seen on foodgawer.com.  Also featured here.

3 cups pitted fresh cherries

2 T orange zest

1/4 cup sugar

Place all ingredients in a pot on the stove over low heat. stirring occasionally, let cherries break down into a thick liquid. Let cool for 10 minutes and keep if the consistency is to your liking, or use a hand blender to make smoother until desired thickness. Store in a food safe container in the fridge for up to a month, in the freezer for a year.

 

Comments

  1. Robin (Masshole Mommy) says

    I’ve never had cherry jam before, but I would love to try it with my morning toast!!

  2. Paula Parker says

    It’s about time in the season that Cherries go on sale! So this is perfect. I can make this for me and a friend!

  3. Mary says

    I wish we lived closer to cherry country. Cherries are my favorite and having fresh preserves would be heaven.

  4. says

    Cherries make me think of my great grandfather who had one outside of his bedroom room and wouldn’t let anyone grab them without permission. The memory makes me smile. :)

Trackbacks

  1. […] yet delicious. It was picked up by a Seattle website for a story on cherries, which was awesome! http://bakesinslippers.com/cherry-jam/ (attaching a picture as well) and I have had some of my food photos featured in and on the cover […]

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