Cherries with vanilla feels quite decadent. If you don’t already own a cherry pitter, I’d recommend getting one. It makes quick work of preparing the cherries, and having such an esoteric kitchen gadget earns you serious street cred. A food processor makes chopping the cherries easy as pie (or jam).
INGREDIENTS
4 pounds pitted Bing cherries (weighed after pitting), chopped
juice of 1 medium lemon
2 cups evaporated cane sugar
1 (1.75-ounce) box powdered pectin
2 large vanilla beans
Makes 4 half-pint jars
DIRECTIONS
Prepare your canning jars, if canning in a hot water bath. Otherwise, prepare freezer jam jars and set aside.
Place the chopped cherries in the bottom of a large stockpot. Add the lemon juice. Cook over medium heat for 10 to 15 minutes, until the cherries begin to break down and release a lot of juice.
In a small bowl, combine sugar with the pectin and add to the cherries after the initial cook time. Combine well, stirring often, and bring to a low boil. Bring the mixture to a boil, and continue cooking until it begins to thicken, 15 to 20 minutes. Slice open the vanilla beans and scrape the seeds into the jam.
Once the jam is thick and passes the “Gel Test” (page 100), can according to the manufacturer’s directions. Let the jam set up for at least 24 hours before using.