Print

Easy Small-Batch Sour Cherry Vanilla Bean Jam

small-batch sour cherry vanilla bean jam - featured image
Print Recipe

A quick and easy small-batch jam recipe combining tart sour cherries with warm vanilla bean for a fresh, flavorful homemade preserve perfect for busy mornings.

Ingredients

Scale
  • 2 cups (300g) sour cherries (fresh or frozen), pitted
  • 3/4 cup (150g) granulated sugar
  • 1 tablespoon (15ml) freshly squeezed lemon juice
  • 1 whole vanilla bean pod, split lengthwise
  • 1/4 cup (60ml) water
  • 1 teaspoon pectin (optional)

Instructions

  1. Pit about 2 cups (300g) of sour cherries. If frozen, let them thaw slightly but keep cold (about 10 minutes).
  2. Split 1 vanilla bean pod lengthwise with a sharp knife and scrape out the seeds. Set seeds and pod aside.
  3. In a medium saucepan, combine cherries, sugar, lemon juice, water, vanilla bean pod, and seeds. Stir gently to mix.
  4. Place pan over medium heat and bring mixture to a gentle boil. Reduce heat to low and simmer uncovered, stirring occasionally, for 25-30 minutes until cherries soften and mixture thickens.
  5. Test jam consistency by spooning a bit onto a chilled plate; after a minute, run your finger through it. If it wrinkles and holds shape, jam is ready; if not, simmer a few minutes longer.
  6. Remove the vanilla bean pod carefully to avoid bitterness.
  7. Spoon hot jam into clean jars, leaving headspace. Let cool to room temperature, then refrigerate. Jam will thicken as it cools.

Notes

Use a heavy-bottomed pan to prevent scorching. Stir gently to keep cherry chunks intact. Test jam set with chilled plate. Store jam refrigerated up to 3 weeks or freeze in portions. Vanilla bean pod adds deeper flavor than extract. Pectin is optional for firmer set.

Nutrition

Keywords: sour cherry jam, vanilla bean jam, small-batch jam, homemade preserves, easy jam recipe, quick jam, cherry preserves

Find it online: https://twinkletaste.com/easy-small-batch-sour-cherry-vanilla-bean-jam-recipe-for-perfect-homemade-preserves/