Golden husk cherries transform into something truly special when simmered slowly with sugar, lemon, and fragrant vanilla. Their natural sweetness and subtle tropical flavor make a bright, golden jam that’s as lovely on morning toast as it is paired with cheese or swirled into yogurt. Simple to make and a beautiful way to capture late-summer’s harvest, this jam is a delightful pantry staple.
INGREDIENTS:
4 cups husk cherries, husked and rinsed
2 cups granulated sugar
1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
1 tablespoon lemon juice
1 teaspoon lemon zest
Pinch of salt
METHOD:
In a heavy saucepan, combine husk cherries, sugar, lemon juice, lemon zest, and salt.
Scrape the seeds from the vanilla bean and add both seeds and pod to the pot. (If using extract, wait until after cooking to stir it in.)
Over medium heat, bring the mixture to a boil, stirring frequently as the cherries begin to burst.
Reduce heat and simmer 20–25 minutes, stirring often, until the mixture thickens and passes the “plate test” (a small spoonful on a chilled plate should wrinkle when nudged).
Remove the vanilla pod. If desired, lightly mash the cherries for a smoother texture.
Stir in vanilla extract now if not using a bean.
Ladle jam into sterilized jars and process in a boiling water bath for 10 minutes, or cool and refrigerate for up to 3 weeks.
