Cherry–Ancho Chili Sweet Jam

Instructions:

1. In a medium saucepan, combine the chopped cherries, sugar, honey, ancho chili, lemon juice, lemon zest, and salt.
2. Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.
3. Reduce the heat to low and simmer for 20 to 25 minutes, stirring often, until the mixture thickens and becomes jam-like.
4. Lightly mash the cherries with a spoon or potato masher for a chunkier texture, or blend briefly for a smoother consistency.
5. Stir in the vanilla extract if using.
6. Remove from heat and allow the jam to cool completely. It will continue to thicken as it cools.
7. Transfer to a clean jar and refrigerate for up to 2 weeks.

Variations :

• Add a splash of balsamic vinegar for deeper complexity.
• Use dark sweet cherries for a richer flavor profile.
• Increase the ancho chili slightly for more pronounced heat.

Tips :

• Stir frequently during simmering to prevent scorching.
• Finely chop the ancho chili for even distribution of flavor.
• This jam pairs beautifully with sharp cheddar, brie, grilled chicken, pork, or warm crusty bread.