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Roasted Cherry Vanilla Bean Jam

Prep Time:

25 minutes

Cook Time:

​

Serves:

4 Servings

Level:

​

About the Recipe

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Ingredients

  • 1½ pound fresh sweet cherries (such as bing), pitted and halved (about 4 cups) 

  • 1 tablespoon + 1 teaspoon vanilla bean paste, divided 

  • 1 tablespoon minced lemon zest 

  • ½ teaspoon salt 

  • ½ teaspoon black pepper

  • ½ cup honey 

  • 1 cup sugar 

  • ½ package Sure Jell Premium Fruit Pectin For Less or No Sugar Needed Recipes (about 25 grams or 2 Tbsp. + 2½ tsp.)

  • ½ cup water

Preparation

Step 1


Heat oven to 450°F; line a baking sheet with parchment paper. 


Step 2


Toss cherries with 1 tablespoon vanilla bean paste, then arrange in a single layer on prepared sheet. Roast cherries 15 minutes; let cool slightly. 


Step 3


Transfer cherries, and any juices, to the bowl of a food processor with zest, salt and pepper; pulse until nearly smooth. Transfer cherry mixture to a large bowl with honey and remaining teaspoon vanilla bean paste; stir to combine. 


Step 4


Whisk together sugar and pectin in a saucepan. Stir in water and bring to a boil over medium-high heat; boil 1 minute, stirring constantly.


Step 5


Stir pectin mixture into cherry mixture until well combined


Step 6


Divide jam among four 8-ounce jars, leaving ¼–½ inch of room at the top. Seal jars and leave jam at room temperature overnight, or until set, but no longer than 24 hours.


Step 7


Refrigerate jam up to 3 weeks or freeze for up to 1 year. Thaw jam in refrigerator before using.







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