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Recipe: Cherry Skillet Jam

Fresh cherries are at the peak of their season and are on sale everywhere from the Lincoln Square Farmers market to all the local grocery stores. Take advantage and enjoy this low-sugar jam.

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

Ingredients
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

Method
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.

Nutrition
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

 

 

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