Low-Sugar Cherry-Lime Jam
This jam works great spread on a toasted English muffin, stirred into yogurt, or spooned on cottage cheese.
Everyday Food, April 2008
- 1 bag (12 ounces) frozen cherries
- 1 1/2 teaspoons grated lime zest
- 1/4 cup sugar
- 1 teaspoon cornstarch
- In a medium saucepan, combine cherries, zest, sugar, and cup water. Cook over medium-high until mixture is thickened and large bubbles form, 6 to 8 minutes.
- In a small bowl, stir together cornstarch and 1 tablespoon cold water; stir into cherry mixture. Boil, stirring, for 1 minute; cool.
Refrigerate in an airtight container for up to 2 weeks.
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