New This Month

Low-Sugar Cherry-Lime Jam

This jam works great spread on a toasted English muffin, stirred into yogurt, or spooned on cottage cheese.

  • Yield: Makes 3/4 cup

Source: Everyday Food, April 2008


  • 1 bag (12 ounces) frozen cherries
  • 1 1/2 teaspoons grated lime zest
  • 1/4 cup sugar
  • 1 teaspoon cornstarch


  1. In a medium saucepan, combine cherries, zest, sugar, and 1/4 cup water. Cook over medium-high until mixture is thickened and large bubbles form, 6 to 8 minutes.

  2. In a small bowl, stir together cornstarch and 1 tablespoon cold water; stir into cherry mixture. Boil, stirring, for 1 minute; cool.

Cook's Notes

Refrigerate in an airtight container for up to 2 weeks.


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