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.

16 Ratings
Directions for: Sour Cherry and Pear Jam


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.

See more: Fruit, Appetizer, Breakfast, Side, Dessert


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