Sour Cherry & Lime Jam Recipe on Food52

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Sour cherries make an excellent jam: They’re tart but still sweet, without too much sugar to mask the intense flavor of the fruit.

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Place the cherries, 1 ½ cups of the sugar, and lime juice in a large stockpot. Toss to combine, stirring until the sugar starts to dissolve. Add the remaining sugar, stir, then let sit for 30 minutes to encourage the fruit to begin to release its juices.Place the stockpot on a burner over medium heat and bring the mixture to a rapid simmer.

Cook for about 10 minutes, then increase the heat to medium-high and cook, stirring often, until the mixture begins to thicken considerably. This can take anywhere from 30 minutes to 1 hour, so keep a close eye on your jam. Cherries give up a lot of liquid and can very quickly foam up and boil over, so don’t leave it unattended!

When you think it looks ready , remove the plate from the freezer, take a spoonful of jam, and place it on the plate. Tilt the plate and watch the jam: If it runs easily down the plate, it’s not ready; if it slides slowly, it’s ready. When your jam is ready is less of an exact science and more a matter of preference. If you prefer a runnier, looser jam, take it off the heat sooner. If you like a more set jam, cook it a little longer.Let the jam cool, then transfer to small jars or containers.

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