Sour Cherry Jam

Sweet and a little tart, this easy sour cherry jam tastes like pie filling in the best way. Slather it on toast or swirl it into yogurt.

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

• Author: Paige Adams
• Prep Time: 5 minutes
• Cook Time: 20-25 minutes
• Total Time: 25-30 minutes
• Yield: 1 cup 1x

Print Recipe

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Description

Sweet and a little tart, this easy sour cherry jam tastes like pie filling in the best way. Slather it on toast or swirl it into yogurt.

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Ingredients

Scale 1x2x3x

• 2 pounds fresh sour cherries, pitted
  1 cup granulated sugar
  Juice of 1 lemon

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Instructions

1. 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.
2. The jam will keep thickening as it cools. Store in an airtight container in the refrigerator up to 2 weeks.

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