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Sauces & Seasonings
Western
3-4 cups
20 minutes
40 minutes
4 cups Tasmanian cherries, pitted and halved
2 cups granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
Wash and pit the Tasmanian cherries. Halve them and place them in a large saucepan or Dutch oven.
Add the sugar and lemon juice to the saucepan with the cherries. Stir well to combine, then let the mixture sit for 15–20 minutes to allow the cherries to release their natural juices.
Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to low and let it simmer gently for 30–40 minutes. Stir frequently to prevent sticking, and mash the cherries with a potato masher or the back of a spoon for a smoother texture.
Stir in the vanilla extract and ground cinnamon (if using) during the last 5 minutes of cooking. Taste the jam and adjust sweetness or spices if desired.
To test if the jam is ready, spoon a small amount onto a cold plate and run your finger through it. If the jam holds its shape and doesn’t run, it’s ready. If it’s too runny, continue cooking for a few more minutes and test again.
Remove the jam from heat and carefully ladle it into sterilized jars, leaving 1/4 inch of headspace. Seal tightly with lids and let cool completely.
Store the jam in the refrigerator for up to 3 weeks or process the jars in a water bath for 10 minutes for long-term storage.
Spread Tasmanian Cherry Jam on toast, scones, or croissants. Use it as a filling for cakes or pastries, or pair it with cheese for an indulgent appetizer.
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