*Black Cherry and Vanilla Jam*
makes about 2 cups
Adapted from a recipe from Gourmet Preserves by Madelaine Bullwinkel.
1 pounds (about 2 cups) sweet black Turkish cherries, washed, pitted and halved
1/2 pound (about 2/3 cup chopped) peeled and cored cooking apples (Granny Smith or Bramley)
1/2 vanilla bean
1 TBS lemon juice
8 TBS granulated sugar (85g)
Pulse the cherries and apples to a medium fine texture in a food processor. (Or as chunky as you would like your jam to be.) Toss the fruit into a large stock pot and stir in the lemon juice. Halve the vanilla beans lengthwise and scrape the seeds into the pot along with the fruit, add the empty pods as well. Cover and bring to the boil over medium heat. Reduce to a simmer and cook, uncovered, for about 20 minutes to help reduce the juices.
Begin adding the sugar in 2 TBS amounts, allowing the jam to come to a simmer in between each addition. Simmer actively, stirring frequently, for another 20 minutes, or until the jam noticeably thickens and the temperature reads 100*C/ 212*F.
Pour into a clean jam jar. Keep refrigerated.