Sour Cherry and Pear Jam
- prep time 0 min
- total time 0 min
- serves 0
1 jar pitted sour cherries in light syrup
3 ripe but firm pears, peeled, cored and cubed
¼ cup sugar
¼ cup lemon juice
¼ teaspoon fennel seeds, crushed
1. In a large saucepan, combine all the ingredients. Bring to a boil, reduce the heat and simmer until the cooking juices are syrupy, about 45 minutes. Let cool.
2. Serve at room temperature with semi-hard cheeses. Note: Ossau-Iraty, the Basque sheep’s milk cheese, is traditionally eaten with cherry jam.