One year our sweet cherry tree was loaded with fruit. Remarkably, we managed to harvest the cherries before birds and insects did.
I pitted and froze bag after bag of cherries, my fingers stained purple for days. I cooked with them so often the family finally begged me to stop—apparently not everyone shares my enthusiasm for cherries.
So I turned them into jam. Cherries and lime make excellent partners: the lime’s bright tartness balances the cherries’ sweetness and highlights both flavors.
We removed our cherry trees over the winter because the crop needed more tending than we could provide. That’s why I was thrilled to be invited to serve as a Canbassador for the Washington State Fruit Commission.
What is a Canbassador?
As a Canbassador, I received a box of beautiful, ripe sweet cherries from Washington’s expert fruit growers. My role was to preserve those cherries in different ways and share the results. The cherries they grow are far superior to what I produced at home—thankfully!
The Washington stone fruit program offers plenty of guidance on preserving fruit, from canning and freezing to hosting preservation gatherings and selecting the best fruit at market. They also provide professionally designed labels and fun badges for bloggers who share their projects.
Cherry-Lime Jam
I had used the last jar of Cherry-Lime Jam around Christmas, so I was eager to make another batch. This recipe yields a jam with a texture similar to a marmalade or preserve: a pleasant balance of syrup and fruit rather than a firm, gelatinous spread.
- 4 cups pitted sweet cherries
- 4 cups sugar
- Zest and juice from 2 limes, about 1/4 cup
- 1/4 cup water
- Combine the cherries, sugar, lime juice and water in a large Dutch oven.
- Bring the mixture slowly to a boil over medium heat, stirring until the sugar dissolves.
- Raise the heat slightly and boil rapidly, stirring frequently to prevent sticking, until the jam reaches the gelling point, about 35 minutes.
- Stir in the lime zest so it is evenly distributed through the jam.
- Test for gelling using the plate method or a digital thermometer. Jam sets at about 220°F, roughly 8°F above the boiling point of water.
- Ladle the hot jam into prepared jars, leaving 1/4 inch headspace.
- Wipe the jar rims with a damp paper towel, apply lids and screw on rings.
- Process the jars in a water bath canner for 15 minutes. Remove and allow the jars to cool completely.
More Cherry Recipes
Check back throughout the week for more jam and preserve recipes using sweet Washington cherries.
Disclosure: This recipe was made with cherries provided by the Washington State Fruit Commission.