This quick jam is easy to make and uses much less sugar than traditional recipes. Keep in mind that in most jams, sugar acts as a preservative so this lower-sugar variation won't keep as long as most other jams, even in your fridge, but it's so tasty it won't last long anyway!
Makes about 1 cup
1 pound fresh cherries, pitted and halved
3 tablespoons lemon juice
1/2 teaspoon freshly grated lemon zest
1/4 cup sugar
1 teaspoon cornstarch
In a large skillet, bring cherries, lemon juice, zest and 2 tablespoons water to a boil over medium-high heat. Reduce heat to medium and simmer about 8 minutes or until cherries are very soft. Add sugar and continue to cook, stirring frequently until mixture has thickened and most liquid has evaporated, 3 to 5 minutes longer. Stir cornstarch into 1 tablespoon water and stir into skillet. Boil 1 minute, stirring. Let mixture cool, then transfer to a container and refrigerate up to 5 days.
Per serving (about 2 tablespoons): 50 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 14g total carbohydrate (1g dietary fiber, 12g sugar), 1g protein
Source: Whole Foods Market