- 1½ pound fresh sweet cherries (such as bing), pitted and halved (about 4 cups)
- 1 tablespoon + 1 teaspoon vanilla bean paste, divided
- 1 tablespoon minced lemon zest
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup honey
- 1 cup sugar
- ½ package Sure Jell Premium Fruit Pectin For Less or No Sugar Needed Recipes (about 25 grams or 2 Tbsp. + 2½ tsp.)
- ½ cup water
Heat oven to 450°F; line a baking sheet with parchment paper.
Toss cherries with 1 tablespoon vanilla bean paste, then arrange in a single layer on prepared sheet. Roast cherries 15 minutes; let cool slightly.
Transfer cherries, and any juices, to the bowl of a food processor with zest, salt and pepper; pulse until nearly smooth. Transfer cherry mixture to a large bowl with honey and remaining teaspoon vanilla bean paste; stir to combine.
Whisk together sugar and pectin in a saucepan. Stir in water and bring to a boil over medium-high heat; boil 1 minute, stirring constantly.
Stir pectin mixture into cherry mixture until well combined
Divide jam among four 8-ounce jars, leaving ¼–½ inch of room at the top. Seal jars and leave jam at room temperature overnight, or until set, but no longer than 24 hours.
Refrigerate jam up to 3 weeks or freeze for up to 1 year. Thaw jam in refrigerator before using.
Make it vegan: use corn syrup in place of the honey.
- Serving Size: 1 tablespoon
- Calories: 23
- Sugar: 5g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Cherry Jam, Freezer Jam, Cherry Freezer Jam