I believe jam ought to be chunky, particularly when making honey-sweetened, pectin free jam! This recipe is one of our favorites and never lasts long enough in the refrigerator. Not only does it go on homemade, buttered bread, but serves as sweetener on pancakes and even in our morning porridge.
It doesn’t get better (or simpler) than this!
Sweet Cherry Jam
- 10 C pitted cherries (fresh or frozen)
- 1/2 C raw honey
- (optional) 1/4 tsp cinnamon
Directions: pop cherries in blender and puree until you have 3 C of dark, smooth liquid. Pour into a pot and bring to a rolling boil. Stir occasionally if needed to prevent sticking.
Place the remaining cherries in blender and pulse until fruits are broken down to the preferred size. Holding pieces back, pour juice into pot for thickening. Set cherries pieces aside until puree is ready.
Cook puree until it resembles a very thick syrup. To this, add roughly blended cherries. Bring to a simmer and heat throughout for 5 minutes. If you like very soft fruit pieces in your jam or if thinner than desired, cook for up to 15 minutes.
To test the thickness, scoop a spoonful of jam in a measuring cup. Place it in the freezer for 60 seconds. Remove and test thickness. If happy, process it. If not, simmer for longer.
Ladle into jars and process via the water-bath canner according to altitude and size. Because this jam is so dense, you’d be wise to add an extra 5 minutes to your timer!
Makes: five half-pint (500 ml) jars.