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An insanely good spread to use on just about anything—even just a spoon!
You will also need 8 jars (half-pint size), sterilized and dried for canning.
Use a potato masher (I use my Pampered Chef mix n’ chop) to slightly crush the berries. Add vanilla bean and put mixture on the stove over medium heat. Heat for 5 minutes, stirring often.
Add in the pectin and stir constantly to dissolve. Bring mixture to a full boil and add in the sugar. Return to a full boil and boil hard for 1 minute.
Remove from heat and fish out the vanilla bean to discard. Add in the white chocolate and stir until completely melted. Stir in vanilla extract.
Ladel hot sauce into hot sterilized jars. Assemble lids and rings and process in a boiling water bath for 10 minutes.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!