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Cherry–Ancho Chili Sweet Jam

This Cherry–Ancho Chili Sweet Jam combines sweet, tart cherries with a subtle smoky kick from ancho chili, creating a vibrant and flavorful jam perfect for toast, yogurt, or as a glaze for grilled meats.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Condiment, Spread
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups fresh or frozen cherries pitted and chopped
  • 3/4 cup sugar
  • 2 tbsp honey or maple syrup
  • 1 dried chile ancho chili seeded and finely chopped or ground
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract optional

Equipment

  • Medium Saucepan
  • Spoon or Potato Masher
  • Immersion Blender (optional)
  • Clean Jars

Method
 

  1. Step 1: In a medium saucepan, combine cherries, sugar, honey or maple syrup, finely chopped ancho chili, lemon juice, lemon zest, and salt. Stir to mix.
  2. Step 2: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking or burning.
  3. Step 3: Reduce heat to a gentle simmer and cook, stirring often, for 20–25 minutes until the mixture thickens and becomes jammy.
  4. Step 4: For chunkier jam, mash lightly with a spoon or potato masher in the pot. For smooth jam, carefully blend with an immersion blender or transfer to a blender for a quick pulse.
  5. Step 5: Stir in vanilla extract if using. Remove from heat and let the jam cool completely to thicken further.
  6. Step 6: Transfer jam to clean jars and refrigerate. Store for up to two weeks.

Notes

Make sure to thaw frozen cherries before use to avoid watery jam. This jam is delicious on toast, yogurt, or as a glaze for grilled meats. You can swap ancho chili with chipotle or cayenne for different heat levels. Adding nuts after cooling adds delightful crunch. Store in the fridge for up to two weeks or freeze for longer storage.