Although Summer is pretty much over you can still enjoy the Summer’s bounty by making your own jam for the coming winter months. It’s been a while since I have made my own jam and I was excited to try a new flavor. While raspberry, strawberry and blackberry are staples in my pantry I decided to go with something a little different like this cherry jam. Making jam is really easy and at it’s most basic it’s boiling fruit and sugar together. I like to use a little pectin and lemon juice to make sure my jams are nice and thick. To get rid of the foam on top, add a pat of butter into the mix but that is optional as well. I just skim the foam after my jam reaches a full boil. The combination of the vanilla and cherry flavors were delicious and I have been enjoying it on toast with black tea every morning!
Bourbon Vanilla Cherry Jam
(Makes about 3 cups)
Printable Version
Ingredients:
- 12 oz. frozen pitted cherries (or about 2 1/2 cups)
- 2 cups sugar
- 1 1/2 tsp bourbon vanilla extract
- 1 tbsp lemon juice
- 1/2 package fruit pectin (I used powdered)
Directions:
- In a medium sauce pot, add the fruit and turn on the heat to high. Cover and cook for several minutes until about thawed (if you’re using fresh cherries skip this step).
- Once thawed, mash the cherries well with a masher.
- Add the sugar and lemon juice and turn up the heat, bring to a hard boil and cook for a few minutes.
- Add the pectin and stir, bring to a boil once again and cook for 1 minute, stirring constantly.
- Skim the foam off the top while the jam is boiling.
- Turn off the heat and add the vanilla extract and stir to combine.
- Pour into sterilized jars and seal. Let cool before placing in the refrigerator. Keeps for several weeks to a month in the refrigerator.