Cherry Jam Skillet
1 pound fresh cherries, pitted and halved
1 / 4 cup sugar
1 / 2 teaspoon grated lemon rind
3 tablespoons lemon juice
1 teaspoon cornstarch
In a large saucepan, bring the cherries, lemon juice, zest and 2 tablespoons water to a boil over medium-high heat. Reduce heat to medium and simmer for about 8 minutes or until cherries are very soft. Add sugar and cook, stirring frequently, until mixture is thick and most liquid has evaporated, 3 to 5 minutes. Mix cornstarch in 1 tablespoon water and stir into skillet. Boil 1 minute, stirring. Cool and pour into a bowl and refrigerate up to 5 days.