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Cherry Vanilla Jam

Source of Recipe


From "Artisanal Preserves" by Madelaine Bullwinkel



List of Ingredients



• 2 pounds pitted sour cherries (4 cups)
  
• 1 pound Granny Smith apples (2 ½ cups peeled and chopped)
  
• 1 vanilla bean or 1 tablespoon vanilla extract
  
• 2 tablespoons fresh lemon juice
  
• 2 ¼ cups sugar
  






Instructions



1. Place the cherries in the bowl of a food processor or blender and pulse for 15 seconds to chop them medium-fine. Peel, core, and quarter the apples. Chop them to a medium-fine texture in the food processor or blender, using a pulsing action. Combine the cherry and apple pieces in a heavy, nonreactive 5-quart pan.
   
   
2. Cut through the skin of the vanilla pod along its length. Use a paring knife to scrape the contents of the pod onto the knife. Add the vanilla pod and scraped beans to the fruit. Cover the pan and bring to a boil. Uncover and simmer for 15 minutes to reduce the juices, stirring regularly. The mixture will thicken but should not stick. Stir in the lemon juice, then add sugar in four equal batches, waiting for the liquid to return to the simmer before adding more. Continue to stir frequently. Let the jam cook actively 10 minutes more. It will noticeably thicken and reach a temperature of 210 to 212° F.
   
   
3. Pour the jam into a heat-resistant 1-quart measure. Remove the vanilla pod. Fill hot, sterilized jars to within ¼ inch of lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert the jars briefly for a quick vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.
   
   Makes 4 cups