Not Your Typical Fruit Jam
I came up with this recipe when I found myself with about two cups of cherries that were nearly three weeks old and needed to be used soon. Rather than making another dessert, I decided to go in a savory direction by pairing them with jalapeño and balsamic vinegar.
The result was a sweet-and-savory jam that turned out to be far more versatile than I expected. It’s equally at home on a charcuterie board, spooned over baked brie, spread on a burger, or served alongside pork tenderloin and pork chops.
Why You’ll Love This Cherry Jalapeño Jam
This Cherry Jalapeño Jam strikes the perfect balance between sweet, savory, tangy, and spicy. Fresh cherries provide natural sweetness, jalapeños add just enough heat to keep things interesting, and balsamic vinegar brings a rich depth of flavor that makes this jam far more versatile than a traditional fruit spread.
Whether you’re building a charcuterie board, spooning it over baked brie, spreading it on a burger, or serving it alongside pork tenderloin or pork chops, this small-batch jam adds a unique flavor that keeps people coming back for another bite.
It’s easy to make, requires just a handful of ingredients, and is a great way to turn fresh cherries into something a little unexpected.
Why Your Balsamic Vinegar Matters
Not all balsamic vinegars are created equal. Many inexpensive grocery store balsamics are blended with wine vinegar, caramel color, and thickeners to mimic the flavor and texture of a traditionally aged balsamic.
Because this recipe uses only a tablespoon of balsamic vinegar, the quality of that ingredient has a noticeable impact on the finished jam. A naturally thick, well-aged balsamic contributes sweetness, richness, and complexity without overpowering the cherries. A thinner, sharper balsamic can make the jam taste more acidic and less balanced.
If you have a bottle of good-quality balsamic that you reserve for drizzling over tomatoes, cheese, or roasted vegetables, this is the recipe to use it in.
Cherry Jalapeño Jam
Ingredients
- 2 cups cherries, pitted and roughly chopped
- 1 jalapeño, finely diced
- 1/2 cup pure cane sugar
- 1½ tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1/4 tsp kosher salt
- 1/8 tsp white pepper
Instructions
- Combine the cherries, jalapeño, sugar, lemon juice, balsamic vinegar, kosher salt, and white pepper in a small saucepan. Stir well and let the mixture rest for 10 to 15 minutes to allow the cherries to release some of their juices.Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for 10 to 15 minutes, stirring occasionally, until the cherries have softened and begun to break down.Using an immersion blender, pulse the mixture several times until it reaches your desired consistency. Leave some texture for a rustic jam or blend longer for a smoother spread.Continue simmering for an additional 10 to 15 minutes, stirring occasionally, until the jam becomes thick, glossy, and reduced.To test for doneness, place a small spoonful on a chilled plate. If the jam holds its shape and wrinkles slightly when pushed with your finger, it is ready.Remove from the heat and allow the jam to cool for 30 minutes. The jam will continue to thicken as it cools.Transfer to a clean jar and refrigerate until completely chilled.
Notes
- Use the best balsamic vinegar you have on hand. A naturally thick, well-aged balsamic will provide a richer, smoother flavor than inexpensive balsamic blends made primarily with wine vinegar.For a milder jam, remove the seeds and membranes from the jalapeño before dicing. For more heat, leave some or all of the seeds intact.This recipe was developed using fresh sweet cherries. If using tart cherries, you may wish to increase the sugar slightly to balance the acidity.The flavor improves after several hours in the refrigerator and is even better the next day.Serve with cream cheese, goat cheese, brie, or sharp cheddar on a charcuterie board, or use as a spread for burgers, sandwiches, pork chops, or pork tenderloin.