Small Batch Cherry Lime Jam is easy to make, and makes a nice small amount of preserves, so you don’t have to go through the canning process but you still get a delicious homemade jam for your morning toast, filling cakes, or drizzling on ice cream.
Put all ingredients in a medium pot, and heat over medium-high. Cook until sugar has dissolved, and cherries start to break apart. Place cherry mixture in a blender, and puree until smooth.
Pour puree back into saucepan, and continue to cook over medium to medium-low heat, until jam is thick and mounds up on a spoon.
While the jam is cooking, prepare (get out and make sure they are squeaky clean) the jars you’ll use to store and/or give away the preserves. Transfer cooked jam to the clean ready jars.
Notes
You can store the jam in the fridge for use right away, about a month, or pop it in the freezer for a freezer jam for longer storage, about 4-6 months.Recipe makes about 1 cup to 3/4 cup of jam depending on how thick you cook it. Servings calculated at about 1 tablespoon.