I love cherries, but sometimes fresh ones cause me to have an allergic reaction. I bought a container of them so happy they were in season, ate a few, and then had an allergic reaction. I then thought to make a preserve with them so I can enjoy them again. I paired the cherries with apricots, which compliment the cherry flavor profile well. I also added some almond extract, which I learned from my many hours of watching The Food Network, that it enhances the flavor of cherries!
This recipe is so easy and doesn’t use any pectin or preservatives! I will be using these preserves this week to stuff one of my challahs!
What you will need:
1 lb cherries, pitted and chopped
1 lb apricots, pitted and chopped
2 cups sugar
1 tbsp lemon juice
1 tsp almond extract
Directions
Wash drain and pit the cherries and apricots.
Chop into little chunks depending on the texture you need.
Soft cherries can be used but discolored and bruised will ruin the jam so remove those.
In a sauce pan, combine the apricots, cherries, sugar, and lemon juice.
If you are using frozen cherries, let the cherries macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably.
Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Boiling the jam is important as it releases pectin from the skin.
Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Mash the fruit so you have a smoother jam-like consistency.
Continue to simmer for about 20 to 30 minutes more, stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools. Add the almond extract once the heat has been turned off and stir once more.
Pour the jam into clean jars leaving ¼” space from the top. Use a clean knife or spatula to move the jam a bit, this will remove any air pockets.
Enjoy!
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