Roasted Cherry Vanilla Bean Jam

This cherry freezer jam recipe is lower in sugar than most homemade jams and is even partially sweetened with honey!

It’s flavored with vanilla bean paste, lemon and a touch of black pepper, so you know there’s no shortage of flavor in this homemade cherry jam!

What is freezer jam? 

This cherry jam recipe is a freezer jam. What does that mean? Broadly speaking, it’s stored in the freezer because the fruit isn’t cooked (like it is in most jams) and it doesn’t go through the canning process. 

So what’s the benefit of making freezer jam instead of regular jam? 

• It requires less cooking and time 
• Less sugar is needed 
• Has a fresher flavor 
• Doesn’t have to go through canning process 

Now, you might be wondering why I’m touting freezer jam to be a no-cook jam and yet here I am having you roast cherries. Blasphemy! Hear me out, the reason I call for roasting the cherries is because I want that deep, dimensional flavor. 

However, if you don’t want to roast the cherries, no problem, skip that step. But if you do, I recommend decreasing the water from ½ cup to ⅓ cup. 

How do you make freezer jam?

The best part of homemade freezer jam is that it’s so stinking easy to make! Here are the basic steps: 

1. Pulse fresh fruit (and any flavorings like zest, herbs or spices) in a food processor until nearly smooth.
2. Combine sugar and pectin in a saucepan, stir in water and cook 1 minute. 
3. Whisk pectin-sugar mixture and honey (or corn syrup) into fruit mixture until combined. 
4. Divide between four 8-ounce jars and seal. 
5. Let jam sit at room temperature until set. 
6. Chill or freeze! 

How do you pit cherries?

If you don’t have a cherry pitter (which is very understandable) I like to use the old glass bottle method. Set the cherry, stem side up, on the opening of the glass bottle and using a straw (metal straws work best), pierce the flesh and press the pit through and into the bottle. 

What is pectin and do I really need to use it in this cherry jam recipe?

Pectin is a naturally-occurring carbohydrate found in the skin, core and seeds of fruit. Pectin enables fruit purées and juices to thicken and form a gel.  

Because freezer jams aren’t cooked long and slow like most jam recipes, the pectin in the fruit doesn’t have a chance to thicken and form a gel. So, by adding some powdered pectin to this cherry jam recipe we can avoid the cooking process and retain the fresh cherry flavor all while still creating a thick jam. It’s like magic! But also very natural magic. 

Since I wanted to keep the added sugar in this cherry jam recipe to a minimum, I opted for Sure Jell Premium Fruit Pectin For Less or No Sugar Needed Recipes. You can find it in most stores next to the cans and canning products, but check the baking aisle as well if you can’t find it. 

How to serve this cherry jam:

I like to use this homemade cherry jam not just as a jam, but also a cherry sauce! Here are some ways to use this delicious jam. 

• Spoon over baked brie and serve with crackers 
• Serve on a cheese board
• On a PB&J sandwich! 
• Spoon over cheesecake as a cherry sauce 
• Spoon over vanilla bean ice cream as a cherry sauce 
• Serve as a sauce with roast pork tenderloin
• Spoon into thick slices of brioche bread and make stuffed french toast
• Spread onto a crepe and top with chocolate shavings 

Want more cherry recipes? I’ve got a whole heap for ya!

• Kale & Cherry Salad (GF)
• Cherry Almond Crisp (GF)
• Cherry & Almond Granola Bites with Cocoa Nibs (V/GF)
• Cherry-Chia Smoothie (GF)
• Check out this Homemade Maraschino Cherries recipe of these Cherry Thumbprint Cookies I developed for Cuisine at Home last year. 

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Cherry Jam recipe!

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!

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