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I once tried to make peach jam for a newspaper column I was writing a couple years ago, and it failed miserably. I've never tried since. However, this recipe isn't technically jam, it's preserves. That makes it a lot easier and much more fail-proof. It takes about 25 minutes of simmering, a little bit of mashing the cherries, and then – Bam! – you have a delicious spread for your morning toast. It's sweet, as you would expect cherry preserves to be, but the balsamic vinegar and hint of salt takes it to another level.
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Balsamic Cherry Preserves
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Makes one small jar (A quart? I'm not entirely sure on measurements here.)
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12 ounces sweet cherries (I used frozen)
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1 tablespoon water
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1/2 cup white sugar
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2 tablespoons balsamic vinegar
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A pinch of salt
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Combine the cherries and water in a small saucepan over medium-high heat. As the cherries begin to cook, mash them with the kitchen instrument of your choice (mine happened to be a pastry blender, though I would have used my meat mallet if I knew where it was). You want there to be pieces of cherries still swimming around, but not whole cherries.
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When the cherries come to a boil, add the sugar, balsamic vinegar, and salt. Reduce the heat to medium-low and let the mixture cook for 20 minutes or so. It should be somewhere between a simmer and a boil.
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After 20 minutes, remove the mixture from heat and let it cool. Strain the excess liquid out of the preserves, and spoon it into a small jar. Refrigerate for up to 4 weeks.
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