Member recipeCherry and Vanilla Jam Recipe Rating Static 12345(0 ratings)Member recipe by ruth.laubeServings Serves 1 - 4 JarsCherry and Vanilla Jam This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.Save to My Good FoodPlease sign in or register to save recipes. Print Ingredients Method Ingredients550g Cherries (500g cherries, stoned)450g Jam sugar1 vanilla pod MethodStone the cherriesAdd the cherries to a large saucepan, add the sugar and the vanilla seeds from the podbring to the boil and simmer for 10 minutesLeave to cool slightly, then blend in a mixer until smooth.Pour into sterilized jars You may also like Homemade vanilla extract 5(1 rating) Warm cherry & brown sugar compote 4(1 rating) Fragrant Thai prawns 4.785715(14 ratings) Cherry chocolate terrine 3.5(2 ratings) Stewed rabbit with broad beans 5(1 rating) Pistachio & cardamom butter 5(1 rating) Chocolate dipped cherry cake 4.64706(17 ratings) Summer fruit quinoa salad 4(1 rating) Comments, questions and tipsSign in or create your My Good Food account to join the discussion. Comments (0) Questions (0) Tips (0)Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?Sign in or create your My Good Food account to join the discussion.Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...Sign in or create your My Good Food account to join the discussion.Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.Sign in or create your My Good Food account to join the discussion.