Quick Cherry Jam

Is there anything better than a bowl full of cherries in the summer?  (Ok, well maybe a bowl full of ice cream, but ice cream trumps ddeverything!!!) They are one of my favorite beach snacks. I recently had a whole bunch to use up before they went bad, and I happened to get an email from the Kitchn about what to do with an adbundance of cherries.  The recipe for quick cherry jam caught my eye, and I knew I had to make it.  It’s worth making if you don’t mind the tedious job of pitting the cherries and having stained fingers after.  A few of my nails still look like they have dried blood around them even after scrubbing them and using nail polish remover. 😳

For the recipe I used part sugar and part honey instead of all sugar.  Honey just makes everything better.  The jam will keep for up to 3 weeks in the fridge, and I’m sure it’ll go sooner than that!

2 pounds cherries, pitted
1/2 cup sugar
1/4 cup honey
1/2 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
Pinch salt

Partially chop the cherries in a food processor or blender, but do not purée them.d

The cutest jam jars

Combine cherries, sugar, honey, lemon zest and juice, and salt in a large saucepan over high heat and bring to a boil, stirring until sugar is dissolved. Reduce heat to medium-high and simmer, stirring frequently, until the mixture is thickened and coats the back of a spoon, about 20 minutes or longer if necessary. Remove from heat.  Jam will thicken more as it cools.

Transfer the jam to glass jars and cool completely. Seal and store in the refrigerator. Serve with PB&J or on toast with lots of butter!