To kick off Cherry Week, I’m sharing my small batch recipe for Cherry Lime Jam. This is the recipe I demonstrated last week during my livestream with Jenny from The Domestic Wildflower. This little batch cooks up in 15 minutes and yields two half pints with a little leftover for immediate eating. The flavor of the limes helps balance the intensity of the cherries and makes for a very tasty PB&J.
You can get the recipe and watch the livestream after the jump!
- 1 1/2 pounds sweet cherries, pitted
- 1 1/2 cups granulated sugar
- zest from 1 lime
- juice from 2 limes
- Prepare a boiling water bath canner and two half pint jars.
- Combine the cherries and sugarin a low, wide, non-reactive pan.
- Bring to a boil over high heat and then reduce the heat to medium. Simmer, stirring regularly and occasionally mashing with a potato masher until thick (12-18 minutes, depending on the height of the heat and the width of your pan). Towards the end of cooking, add the lime zest and juice.
- Funnel into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.