My sister-in-law gave me a box of organic cherries as a gift. Fresh cherries in Bangkok are a rare and expensive treat. I decided to share the experience–and the love.
Low Sugar No Pectin Cherry Jam
5 cups pitted organic cherries
3/4 cup sugar
1 1/2 small lemons
pinch of salt
Put the cherries and sugar in a large 2-3 quart pot. Add the juice of one-and-a-half medium lemon and put the lemon rind halves in the pot. Cook over medium heat until the cherries soften. Mash them with a potato masher until they are chunky in texture.
Put three metal tablespoons in the freezer to chill.
Let the cherry mixture come to a boil over medium heat. Boil for 15 minutes, stirring frequently, until the mixture reduces and thickens. Do a spoon test. Dribble a few drops on one of the spoons from the freezer then run your finger across the drops. If it separates, the jam has set.
Remove the lemon pieces and discard. Spoon the jam into three clean four-ounce jars. Refrigerate until the jam is cold and has jelled.