With the right cherry jam recipe, this process can be simple, even for beginners. Cherry jam isn’t just a delicious spread for toast—it’s a versatile addition to desserts, baking, and more.

With flaky crust and juicy-tart filling that sets just right, the classic cherry pie is the ultimate dessert for any summertime soiree, potluck, or BBQ. Best yet, the large slab format is big enough ...

Spread with cherry jam, then chocolate whipped cream; both to within 1/2-inch of edges. Starting at one short end, roll up tightly and place on serving plate, seam side down.

Ricotta and Cherry Jam Tart Start to finish: 2 hours (50 minutes active), plus cooling Servings: Makes one 9-inch tart Ingredients: For the crust and topping: 1 large egg 2 teaspoons vanilla extract ...

Bring to the boil and cook for about 45 minutes or until jam is cooked. (To check, place a small amount on a chilled saucer - it should set.) Remove cherry stones and lemon zest and discard.

Remove the stones from the cherries and put the fruit into a medium saucepan along with the jam and 25ml water. Gently cook for a few minutes, stirring, to soften the cherries.

If sour cherry jam is not available, good-quality strawberry jam is a better option than sweet cherry jam. Don’t use part-skim ricotta, as it lacks richness and has a grainy texture.