Quick cherry jam with honey and rosemary
We usually boil jam to keep it for the winter. But why not make some jam to eat right away, for example with porridge, yogurt or toast. After all, in this way you can cook a small amount of berries, experimenting with new combinations.
Ingredients
Servings about 1 l- 800 g cherries
- 450 g of honey
- 1 sprig fresh rosemary
- juice of 1 lemon
- 1/2 tsp sea salt
Cooking
Step 1
Cut the cherry in half and remove the pits.
Step 2
Mix cherries with honey in a low wide saucepan, add a sprig of rosemary. Put the pot on the fire and bring to a boil. Cook the jam at a moderate boil, stirring occasionally, for 15-20 minutes. The syrup should thicken slightly and the cherries should be soft. At the end of cooking, add lemon juice and salt.
Step 3
Remove the saucepan from the heat and let the jam cool. Transfer to dry jars and store in the refrigerator.
Step 4
If you want to keep this jam for the winter, then pour it hot into sterile jars and sterilize for 10 minutes. Roll up the lids.