Cherry vanilla jam recipe

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  • Yield: 2 cups (500 g)


  • 4 cups (620 g) cherries, pitted and chopped
  • ¾ cup (165 g) sugar
  • Three 1-inch (2.5 cm) pieces of vanilla bean, or 2 teaspoons Vanilla Extract
  • 1 tablespoon fresh lemon juice
How to Make It
  1. Combine the cherries and sugar in a medium non-reactive saucepan. Let it sit for an hour, or until the sugar is partially liquefied.
  2. Add the vanilla to the cherries and boil over medium-high heat for 15 minutes, stirring occasionally.
  3. If using vanilla beans, fish them out and discard them. Add the lemon juice. Boil for another 3 to 5 minutes, stirring frequently, until the mixture reaches 220°F (105°C).
  4. If you are canning, fill the jars, leaving ¼ inch (6.5 mm) of headspace, and process them in a water bath for 10 minutes. Otherwise, let the jam cool completely before refrigerating or freezing in airtight containers. Refrigerate for up to 3 weeks or freeze for up to a year; thaw in the refrigerator.

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