Dried cherries jam offers a unique twist on traditional fruit preserves by using dried fruit instead of fresh. This method intensifies the cherry flavor and creates a rich, tangy spread that’s perfect year-round. The natural sweetness and chewy texture of dried cherries transform beautifully into a luscious jam with a deep, concentrated taste.
Ingredients
- 2 cups dried cherries (unsweetened or sweetened, depending on preference)
- 1 1/2 cups water
- 1 1/2 cups granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract (optional, for depth of flavor)
- 1/2 teaspoon ground cinnamon (optional, for warmth)
- 1/4 teaspoon salt
Instructions
- Rehydrate the dried cherries: Place the dried cherries in a medium saucepan and add the water. Bring to a gentle boil, then reduce heat and simmer for about 15 minutes, or until the cherries are plump and soft.
- Blend the mixture: Using an immersion blender or transferring the cherries and liquid to a regular blender, purée the softened cherries until mostly smooth but with some texture remaining. This will give the jam a nice body.
- Add sugar and flavorings: Return the puréed cherries to the saucepan. Stir in the sugar, lemon juice, salt, and if using, vanilla extract and cinnamon. Mix well to combine.
- Cook the jam: Bring the mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, for 20 to 30 minutes. The jam should thicken and reduce by about one-third. To test, place a small spoonful on a chilled plate—if it wrinkles when pushed with your finger, it’s ready.
- Jar the jam: Remove from heat and let the jam cool for a few minutes. Pour into sterilized jars, leaving about 1/4 inch headspace. Seal with lids.
- Cool and store: Let jars cool to room temperature before refrigerating. The jam will thicken further as it cools.
Tips
- Choose your dried cherries wisely: Unsweetened dried cherries give a more tart and intense flavor, while sweetened ones yield a sweeter jam. Adjust sugar accordingly if using sweetened cherries.
- Adjust thickness: If your jam is too thin after cooling, return it to a simmer to reduce further. If too thick, stir in a splash of water or lemon juice to loosen it.
- Use fresh lemon juice: The acidity helps balance sweetness and acts as a natural preservative. Avoid bottled lemon juice as it may affect flavor.
- Prevent burning: Stir frequently during simmering to avoid sticking or scorching, especially as the sugar concentration increases.
Serving Suggestions
Dried cherries jam pairs wonderfully with a variety of dishes. Spread it on warm toast, bagels, or croissants for a flavorful breakfast. It also complements soft cheeses like brie or goat cheese on a charcuterie board. Use it as a topping for yogurt, oatmeal, or pancakes to add a burst of fruity sweetness. For a creative twist, try incorporating it into salad dressings or as a glaze for roasted meats such as pork or chicken.
Variations
To customize your dried cherries jam, consider adding complementary flavors. Stir in a teaspoon of grated fresh ginger or a splash of brandy during cooking for a sophisticated note. For a spicier version, add a pinch of ground cloves or star anise. You can also mix in other dried fruits like cranberries or raisins to create a mixed dried fruit jam. If you prefer a seedless texture, strain the jam through a fine mesh sieve before jarring.
Storage and Reheating
Store dried cherries jam in airtight jars in the refrigerator for up to 3 weeks. For longer preservation, freeze the jam in freezer-safe containers for up to 6 months. Thaw in the refrigerator before use. To reheat, warm gently in a saucepan over low heat, stirring occasionally. Avoid boiling the jam again, as this can alter the texture and flavor. Properly sealed and processed in a boiling water bath canner, this jam can also be shelf-stable for up to one year, but be sure to follow USDA guidelines for safe canning procedures.
Frequently Asked Questions
Can I use fresh cherries instead of dried cherries?
Yes, but fresh cherries contain more water and have a milder flavor, so you will need to adjust the sugar and cooking time. Fresh cherry jam typically requires less water and a longer simmer to reach the right consistency.
Why is lemon juice important in this jam?
Lemon juice adds acidity that balances the sweetness and helps the jam set properly by interacting with the natural pectin in the fruit. It also acts as a preservative, extending shelf life.
Do I need to add pectin for this recipe?
This recipe relies on the natural pectin in cherries and the reduction process to thicken the jam. Adding commercial pectin is optional but not necessary. If you want a firmer set, you can add pectin according to the package instructions.
How do I prevent the jam from crystallizing?
Crystallization can occur if the sugar isn’t fully dissolved or if the jam cools too quickly. Stir frequently while cooking and avoid stirring once poured into jars. Adding a small amount of lemon juice also helps prevent sugar crystallization.
Can I make this jam vegan and allergy-friendly?
Yes, all ingredients are plant-based and generally allergen-free, but check your sugar source if strict vegan standards apply. Avoid vanilla extract if sensitive to alcohol or use a natural vanilla powder alternative.
Is it safe to water bath can this jam for shelf storage?
Yes, since cherries are a high-acid fruit, water bath canning is safe when following USDA guidelines. Ensure jars and lids are sterilized, and process the filled jars for 10 minutes at boiling temperature, adjusting for altitude.
By using dried cherries, this jam offers a concentrated burst of flavor and a versatile spread that brightens breakfasts, snacks, and even savory dishes. Experiment with seasonings and pairings to make this recipe your own.
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