Sour Cherry Jam (No Pectin, Small Batch)

Step 1

Place a small dish in the freezer to use for testing the jam.

Step 2

In a large deep skillet, add cherries, sugar, and vanilla. Bring to a rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes.

Step 3

When it seems thick enough, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking in 1-2 minute increments. If it moves slow, it is done.

Step 4

Transfer to a heat-proof container. Cool to room temperature. Use within 2 weeks. Once opened, store in the refrigerator.