I recently made this fresh cherry jam to go inside some homemade pop tarts.
Well after making it, I decided it needed it’s own post! This gooey jam is perfect for spreading on toast, a bagel, putting on a cheesecake, or inside some pastry dough.
It has simple ingredients and is ready in no time. Let’s get started!
When are Cherries in Season?
Northwest cherries are in season from June to the end of August. These cherries are generally picked, packed, and on the retailers’ shelves within two days of harvest. You can’t get much more fresh than that!
What Type of Cherries are the Sweetest?
Since a cherry gets sweeter the longer it’s on the tree, the red, Northwest Cherries are known for their naturally high sugar content that results from extended hang time on the tree. With the exception of Rainier cherries, the darker the exterior usually means a sweeter flavor.
How do you Take the Seeds out of Cherries Quickly and Easily?
When I first started wanted to de-pit cherries, I watched a video on Youtube showing a cherry put on the mouth of a bottle and using a skewer, the person pushed the cherry pit out of the cherry into the bottle. I tried it. It worked. But in order to make a cherry pie or something that requires a lot of cherries, I was not about to use that process that many times.
I began a search online for a cherry pitter, but even that was just one cherry at a time (although still WAY easier than the bottle trick). So I de-pitted my cherries one at a time until I found this gem. This cherry pitter removes the pit out of 6 cherries at a time – and is so easy to use that I put my kids in charge of using it. I love it!
How long is Jam good for?
Jam made without pectin definitely won’t last as long as those which are made with it. However, this jam will last several weeks in the fridge or can be frozen for up to three months.
Cherry Lime Jam
Ingredients
- 1 lb. pitted cherries roughly chopped
- 1/2 cup granulated sugar
- 2 Tbsp freshly squeezed lime juice
- 1 tsp lime zest
Instructions
- Add all ingredients to a medium saucepan over medium-high heat. Stir occasionally while mixture comes to a boil. Reduce heat to medium-low.
- Let mixture simmer while occasionally stirring. If you want a jam that's less chunky, you can gently mash the mixture with a potato masher while it cooks. Let cook for about 20-25 minutes, until jam thickens and/or is at 220 degrees on a candy thermometer.
- Remove from heat and transfer jam to a mason jar, seal, and place in fridge to cool completely.
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