Both types can be used for making cherry jam, but both are low in pectin ... the cherries on one side and flick the stone out — best to do this over a bowl to catch the juice.

There’s something wonderfully nostalgic about the process of making jam, especially when it’s a sweet and tangy Vanilla Cherry Jam that captures the essence of fresh summer cherries.

She said this with a hint of sarcasm, but she had to admit one thing: my great-grandfather’s cherry jam was amazing, although one ingredient might seem a bit unusual. Before the war (and for a ...