Sour Cherry and Pear Jam
- serves 0
This tasty recipe yields 2 cups (500 mL) of jam, perfect for spreading on toast and muffins or for serving with a cheese board.
1 jar pitted sour cherries in light syrup
3 ripe but firm pears, peeled, cored and cubed
¼ cup (60 mL) sugar
¼ cup (60 mL) lemon juice
¼ tsp (1 mL) 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.
3. Note: Ossau-Iraty, the Basque sheep’s milk cheese, is traditionally eaten with cherry jam.