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Smoky Roasted Cherry Jam

:  May/June 2010

Your rating: None Average: 4.9 (7 votes)

This is not a sweet jam to eat on your peanut butter sandwich, rather a smoky, roasted cherry jam that goes well with savory foods like cheese, grilled pork tenderloin or roasted chicken. Try it on a grilled cheese sandwich with extra-sharp Cheddar or fontina cheese.


READER'S COMMENT:
"This was incredible. I made several batches and canned it to give away as gifts. That's how good it is. I also added a tiny spash of red wine which gave it a nice flavor. "
Smoky Roasted Cherry Jam Recipe

Makes: 1 1/2 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Healthy weight | Heart healthy | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 4 cups halved pitted fresh cherries or thawed and drained frozen whole cherries
  • 1/2 cup orange juice
  • 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt

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Preparation

  1. Preheat oven to 450ºF.
  2. Combine cherries, orange juice, thyme, paprika and salt in a 9-by-13-inch baking pan. Roast, stirring 3 or 4 times, until the cherries are starting to break down and the liquid has thickened, 35 to 45 minutes.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition

Per tablespoon: 19 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 24 mg sodium; 69 mg potassium.

Carbohydrate Servings: 0

Exchanges: free food


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Recipe Categories

Type of Dish
Sauce/Condiment, savory
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Total Time
1 hour or less
Servings
8 or more
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Budget
Entertaining, casual
Make ahead instructions
Vegan
Vegetarian
Publication
May/June 2010
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