With summer almost gone, and along with it, cherry season, I felt the need to extend it even if just for a little bit. So, recently, when I stumbled upon a gorgeous display of sweet cherries at my local farm stand, I couldn’t help but indulge. Of course, as usual, I bought way more cherries than we could possibly eat which left me with a dilemma. What to make?

When he was younger, my father-in-law used to turn his kitchen into a literal pierogi (or pielmeni/vareniki as those of us from the former Soviet Union call them) making factory. He would make hundreds of them at a time and package them up in little freezer bags which he would then distribute to various family members. In the fall and winter he would make Siberian pierogis which were stuffed with a blend of beef, pork and veal. In the spring there would sometimes be potato pierogis. But in the summer, there would always be sour cherry pierogis which, without a doubt, are my favorite. And, quite honestly, if you haven’t tasted these, then with all due respect, you haven’t lived.

Usually, these disappeared in my house before the cherry season was even over. But those that managed to survive, were frozen and stored away for winter. And let me tell you, there is nothing more satisfying than a bowl of warm cherry pierogis topped with a dallop of sour cream on a cold and dreary winter day. Just thinking about them is making my mouth water.

Unfortunately, as much as I miss those little doughy treats, up until now, I haven’t had the patience for the amount of time that it takes to make them and I wasn’t sure if they would even taste as good with the sweet cherries that I had brought home (I’m sensing a possible experiment for next summer… stay tuned).

Nonetheless, the cherries that I had picked up were beautiful and needed to be used quickly. That’s when I remembered seeing a Cherry Jam recipe from David Lebovitz. Not only was this recipe easy, it was also a good way to extend the shelf life of my cherries and, with that, cherry season. Either sweet and sour cherries (or a combination of both) can be used which makes it easy to use up whatever you currently may have on hand. And best of all, David actually cut back on some of the sugar that typically goes into jam recipes without sacrificing any of the flavor.

This jam is seriously delicious, will last for weeks in your refrigerator, requires no special equipment or canning skills. It’s perfect on toast, a fresh croissant, on a charcuterie board along some creamy brie or salty prosciutto or in my Cherry-Almond No Churn Ice Cream.

Be warned, however, this is not the thick and jellied type of jam that you typically find in canned products all over the US. Instead, it’s more runny and closer to what you would expect to be served for breakfast if you were visiting somewhere in Europe. Cherries have very little pectin, and this recipe does not require you to add any. That, paired with a reduction in sugar level (another thickening agent) is the reason behind the softer texture of this jam. It will thicken slightly in the refrigerator but, overall, expect a softer texture.

If you want to try this recipe but prefer a slightly thicker jam then you should use all sweet cherries as they tend to have a bit more pectin than their sour sister. You can also add an additional half a cup of sugar which will help to thicken the jam. But, if you’re like me and prefer a bit healthier, less sweet jam, then this will be right up your alley. Sweet and tart with a light (optional) boozy flavor, this jam is perfection.

I hope that you’ll give this Cherry Jam recipe a whirl. If you do, please let me know what you think or tag me on Instagram. I always love hearing from everyone and seeing pictures of anything that you make. But above all, thank you so much for stopping by.