Last weekend a wave of laziness overcame my usual hyper-productive persona. Never one to shy away from a project, especially when it takes place in the kitchen, I just couldn’t find the motivation to do much with the containers of precious sour cherries that I bought at the farmers market. They weren’t on my list, but when I saw them, I had to have them. Fresh tart cherries are only around for a short time.
I probably should have celebrated those special cherries by baking them in a pie, but I didn’t want all that fuss or crust. Instead I made a small batch of sour cherry jam. I didn’t bother canning because I knew it wouldn’t take long for me to polish off that jar. I smeared the jam on toast, stirred it into yogurt and even ate it by the spoonful. The jam was delightfully sweet, and I will definitely be making it again.
Sour Cherry Jam
Makes about 1 cup
2 pounds fresh sour cherries, pitted
1 cup granulated sugar
Juice of 1 lemon
Combine the cherries, sugar and lemon juice in a large saucepan over medium heat. Slowly bring the mixture to a boil, stirring frequently. Simmer for 20-25 minutes, continuing to stir, until the jam has thickened. The jam will keep thickening as it cools. Store in an airtight container in the refrigerator up to 2 weeks.