18 cherry jam recipes

Cherry jam simmers pitted sweet cherries with sugar into a thick, glossy preserve in just two ingredients. A classic small-batch summer canning project, no commercial pectin needed.

Cherry freezer jam made with finely chopped fresh cherries, sugar, lemon juice, and powdered pectin. A no-cook freezer jam with bright fresh-fruit flavor and a soft, spoonable texture.

Cherry pineapple jam combines pitted sweet cherries and crushed pineapple in an old-fashioned sun-finished preserve. Just three ingredients, no pectin needed.

Spiced cherry orange jam with sliced oranges, dark sweet cherries, and a warm cinnamon-clove-allspice infusion. A small-batch preserve for toast, cheese boards, and gift jars.

Blueberry sour cherry jam made with crushed ripe blueberries, pitted sour cherries, sugar, and powdered fruit pectin. A small-batch homemade jam for canning with deep purple-red color and bright fruit flavor.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

Fruits afire is a flambe dessert with canned pears, apricots, and bing cherries in a reduced cinnamon-apricot syrup, finished tableside with flaming rum. A dramatic, retro showstopper.

English trifle with sherry-soaked angel food cake, raspberry jam, raspberry jello, and creamy vanilla pudding. A festive, make-ahead holiday dessert layered in a glass bowl.

Peppered pork roast with sour cherry salsa: coarsely pepper-crusted pork loin roasted simple, served with a sweet-hot relish of cherries, green chiles, peppers, and cilantro. Holiday-worthy and easy.

Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.

The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.

Slow-baked country ham with a brown sugar, honey, dry sherry, and Dijon mustard glaze applied three times for a sticky, caramelized crust. The centerpiece for any holiday feast.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

Feijoada slow-cooks black beans with cubed ham, pork loin, Italian sausage, cherry tomatoes, garlic, and a hint of orange zest. Hearty Brazilian-style bean and meat stew.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.

Slow-simmered black bean soup with ham hocks, cumin, jalapeno, and dry sherry, pureed thick and finished with fresh lime juice. A from-scratch Sunday soup worth the wait.