Cherry & Raspberry Jam

This is a no-pectin, traditional-style jam where the cherries and raspberries bring their own natural pectin to the pot. The combination is perfect because raspberries are pectin-rich and cherries are not, so the two together yield a jam that sets without any commercial gelling agents.

A few drops of almond extract is the move that makes this jam taste like the inside of a Linzer cookie. Cherries and almond are botanical cousins, almond extract amplifies the natural cherry flavor without anyone tasting almonds.

The orange and lemon zest are flavor brighteners, not afterthoughts. They cut through the heavy sweetness and stop the jam from tasting one-dimensional.

Cook the cherries first with the citrus to break them down and release their juice before adding the raspberries. Adding raspberries late preserves their shape and color, otherwise they melt into a uniform mush.

Watch for the jam stage carefully. A spoonful dropped on a chilled plate should wrinkle when pushed with your finger. Test early and often, the difference between perfect set and rubber is about 60 seconds.

Pro Tips

• Sterilize jars and lids in boiling water for 10 minutes before filling. Skipping this step risks mold and spoilage.
• Skim foam aggressively in the last 5 minutes off heat. Foam clouds the jam and can spoil the texture.
• Use a wide, heavy-bottomed pot. The wider surface area helps the jam reduce faster without scorching.
• Test set on a cold plate kept in the freezer, this is far more accurate than guessing by sight.

Variations

• Add a 2-inch piece of split vanilla bean during the cherry cook for a deeper, richer profile.
• Stir in a tablespoon of kirsch or framboise off the heat for an adult-only jam.
• Use sour cherries for a tarter, more pie-cherry-leaning version.