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  • Writer's pictureLeah Miano

Cherry-Rosemary Jam

Jam is about vibes, messing up the proportion of ingredients wont ruin your results. As long as you boil some fruit and sugar you'll get something delicious. Taste as your mixture is cooking but be careful, sugar gets very hot. he proportions below yield approx 6oz of preserves. Store in the fridge for up to 4 weeks


  • 2 tsp Fresh Rosemary

  • 1lb Fresh or Frozen Cherries (I used dark sweet cherries)

  • 1/8cup Honey

  • 1/2 Lemon juiced

  • 1/4-3/4 cup Water


  1. Pit the cherries. I used a metal straw, but you can use a cherry pitter or just cut them in half. I like to keep my cherries whole and just smash them. If you want your final product to be more spreadable then you can chop them up. I like to keep mine whole so people know its homemade.

  2. Add cherries to a large pot. This really bubbles up and you'll want to use a bigger pot then you think- I used a 1.5 quart pot.

  3. Then dice the rosemary as finely as possible. Add rosemary to taste-I honestly didn't measure.

  4. Add rosemary, lemon juice, and honey to the pot. Add 1/4ish cup of the water now. If you use frozen cherries, be conservative with the water, they let out a lot of liquid as they thaw.

  5. Turn the heat on to medium-high and bring to a boil. Then cover the pot and turn the heat to low and let simmer for 30 mins- stirring every minute or so. *

  6. Keep an eye on you jam, if your mixture looses moisture to quickly add more water. BUT avoid adding water in the last 10 minutes.

  7. The jam is done when the water is cooked out and the texture is gelatinous

  8. Store in an airtight container in the fridge for up to a month.

*Make sure whatever your stirring with is made of an non-reactive material ie. wood or silicone. Metal will impart a weird flavor.

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