Acerola Cherry Jam

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I made Acerola Cherry jam a few days ago. I wish I took a picture when I first put the jam in the jar since it was so beautiful. Making jam is so easy. Here are the instructions for a non-Pectin jam:

1. Create a pulp by removing the seeds and stems from the cherries.

2. Weigh the cherry pulp and then add to a sauce pan.

3. Add 45% the weight of the pulp in sugar; for example, if the cherry pulp weighed 1 kg, add 450 grams of sugar.

4. Add 1 tablespoon of Vanilla extract.  

5. Place a metal tray of any kind in the freezer.

6. Turn the heat on low and cook for 15 minutes. 

7. Test the thickness of the jam by adding a little on the metal tray and move the tray. If the jam easily slides it needs to cook a little longer. Cook until it slides a little.