1poundfresh dark sweet cherriespitted and coarsely chopped
zest of one lemon
1/4cuppure maple syrup
In a small saucepan, combine the cherries, lemon zest and lemon juice. Over medium-high heat, bring the cherry mixture to a boil. Immediately reduce the heat to medium to medium-low and continue to simmer as the juices release and the cherries begin to break down. Simmer for about 20 minutes, stirring occasionally.
Add the maple and bring the mixture back to a simmer. You may have to increase the heat just a bit and once simmering, reduce it to medium-low. Simmer, stirring occasionally, for another 20 to 25 minutes or until the mixture thickens up a bit.
Pour the mixture into a canning jar and allow to cool to room temperature before sealing and refrigerating.
Be sure to leave one to two inches of headroom when filling your jars. See my tips above if you're going to be freezing the jam.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com