Summer is practically in full swing and with the change of seasons comes the change of delicious produce. Cherries are in abundance at the grocery stand as well as in my fridge. So I decided to make something simple yet different. Something that wasn’t the star of the show, but sure did make a pop at breakfast on some good ‘ole Southern biscuits or an afternoon snack. So, I came up with this basil cherry jam. It’s a great option to spread on biscuits in the morning while reading a book on the porch this summer, sweet tea in hand.
Basil Cherry Jam
An easy to make cherry jam with basil to shmear on biscuits for a tasty breakfast or a mid-afternoon snack.
Ingredients
- 2¼ cup red cherries fresh
- ½ cup cane sugar
- 7 basil leaves fresh
- 1 capful Jameson (or bourbon)
- ¼ tsp vanilla
- ½ tsp lemon juice
- 1 tbsp water
Instructions
- Pit the cherries and the add them to the saucepan.
- Pour in sugar, Jameson, vanilla, and the tablespoon of water and stir to coat the cherries and evenly distribute the sugar.
- Rinse the basil leaves. Roughly chop them and add the pieces to the saucepan and stir.
- Let sit for 5 minutes to allow the sugar to breakdown the cherries a little bit.
- Place the saucepan on the burner and heat to medium-low heat.
- Let simmer for 20 minutes, stirring occasionally. Be sure to keep an eye on it! The mixture can easily bubble over. Continue stirring occasionally and reduce until ⅓ of mixture remains.
- Add lemon juice and stir.
- Remove from heat and let cool for 15 minutes. Use and immersion blender (carefully as mixture is still hot) and blend until smooth.
- Transfer jam into a 6 oz mason jar while still hot and seal with lid. Let cool to room temperature to create a vacuum seal before transferring to the fridge.
- Or, enjoy immediately! It's up to you!
Tried this recipe?Let us know how it was!
[…] Basil Cherry Jam […]