• 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.