Cherry Vanilla Jam

Cherry Vanilla Jam

When cherries are in season I can’t get enough of them. I kind of like the taste of sour cherries, even without adding sugar to them. If you are going to cook with them, this cherry vanilla jam is a great recipe. The addition of vanilla gives this jam such a nice fragrance. I also add just a touch of lemon juice- for a little extra flavor. It tastes like summer in a jar. Make more than one batch. This one is always a favorite with family and friends. Seems I run out quickly every year.

Cherry Vanilla Jam

4  c. chopped pitted sour cherries including any juice

2 T. lemon juice

2 T. pure vanilla extract

1 box powdered pectin

5 c. sugar

Wash jelly jars and lids and keep warm until ready to use. Place a large pot of water, with a rack, on to boil for the water bath. In large saucepan combine cherries with lemon juice, vanilla and pectin. Bring to a rolling boil, stirring often. Add the sugar and bring mixture back to a rolling boil, stirring often. Once the mixture gets to a full, rolling boil,  constantly stir for one minute longer. Remove jam from heat and skim off any foam. Ladle hot jam into hot jars, filling to about 1/4 inch from the top. Wipe off rim and screw on the lids. Repeat with remaining jam. Process in a hot water bath for 10 minutes. Remove from water bath and allow jars to cool.  Yield: about 7  half pint jars of jam.

Adapted from NCHPF recipe.