Originally posted August 22, 2011

cherry jam

cherry jam by joanie

I used this as cherry pie filling, and it was great. It's easy to make, and doesn't overcook the cherries. You can look at it and know it's made from cherries because the shape of the fruit is still largely intact.


  • 1 cup fresh cherries
  • 1/4 cup fresh squeezed orange juice
  • 1/2 tbsp sugar
  • 1 tsp corn starch
  • 1 tbsp water


Pit and halve the cherries. Add to saucepan along with orange juice and sugar. Cook until the cherries soften, about 15 minutes.

Mix corn starch into water until dissolved. Add to cherries. Stir until sauce has thickened.

Remove from heat. Let cool before you do stuff with it, like stuff it in a tart.



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