Here’s a great way to repurpose extra ripe fruit you have on hand. Homemade jam is so easy & simple to make & requires just a few ingredients. It’s a lot cleaner than store-bought alternatives that contain preservatives, additives, gums, added refined sugars + pectin & just as DELISH, if not better! I used cherries & peaches but you can pretty much use anything from kiwi to berries to pears!
This recipe is based on my original one for mixed berry vanilla cinnamon jam, but I swapped the fruit & went with peaches & cherries this time around!
I like to keep mine chunky but you can totally blend it up once it’s done cooking for a smoother texture! It’s so versatile & there are so many ways to use it: on toast, rice cakes, crisp-bread or crackers or as a topping for yogurt, oats or chia pudding.
- 3-4 small peaches, cubed
- 20 cherries, pitted
- 1 tbsp. pure organic vanilla extract
- Juice from one lemon
- 1 tsp. Ceylon cinnamon
- OPTIONAL: 1-2 tbsp. pure organic maple syrup, yacon syrup, coconut flower syrup or pure organic unpasteurized (& preferably local) honey
- Add all the ingredients to a small skillet & toss with a spatula to coat.
- Heat the skillet over medium-high heat & stir every now & then to prevent burning / sticking.
- When the jam really starts to sizzle, lower the heat to medium-low & cook for about 10 minutes, until the fruit has softened & caramelized. Make sure to continue stirring & checking on it every so often.
- Remove the skillet from the heat & either:
- BLEND the jam until desired texture & smoothness is attained.
- MASH the jam slightly with a fork but keep it chunky.
- Store in an airtight container & refrigerate.