Cherry Jam with Lemon-Pepper Shortbread
★★★★★
PREP TIME
2 hours
COOK TIME
20 minutes
SERVES
12
Ingredients
1 1/3 cups
cherries, pitted and quartered
1/4 cup
2 teaspoons granulated sugar
1/2 cup
cherries, pitted and quartered, divided
4 ounces
unsalted butter, softened
1/3 cup
confectioner's sugar
3/4 teaspoon
vanilla extract
3/4 teaspoon
freshy ground black pepper
1/8 teaspoon
table salt
1
lemon, zested
1 cup
all-purpose flour
1 pinch
Turbinado sugar, for sprinkling
Instructions
- Place 1 1/3 cup cherries and granulated sugar in saucepan. Stir to evenly combine.
- Over high heat, stir cherries and sugar constantly, scraping the bottom of the pot to keep the sugar from burning. Stir until mixture is dark and thick, about 5 minutes.
- Add 1/4 cup cherries to mixture, stirring constantly. Bring mixture back to a boil, about 30 seconds.
- Add remaining 1/4 cup cherries, stirring constantly. Bring mixture to full boil, about 1 minutes.
- Immediately remove pot from stove and pour jam in clean bowl to cool. When jam has reached room temperature, cover and place in refrigerator.
Cherry Jam:
- In stand mixer fitted with paddle attachment, cream butter and confectioner's sugar on medium speed until light and fluffy, about 3 minutes.
- Add vanilla, black pepper, salt and lemon zest. Paddle on medium speed until combined, about 30 seconds.
- Add flour to mixture. Paddle on low speed until just combined.
- Turn dough out onto counter and shape into rectangle with 1/4" thickness. Cover in plastic wrap; refrigerate at least 1 hour.
- Preheat oven to 325 °F. Prepare cookie sheet with SilPat or parchment paper.
- When dough is chilled, remove from refrigerator and unwrap. Using a 1.5" round cookie cutter, cut 12 rounds from the dough. Place on prepared cookie sheet and sprinkle with turbinado sugar.
- Bake at 325 °F until golden, about 20 minutes. Remove from oven and allow to cool on rack.
- To serve: spoon desired amount of jam over shortbread.
Lemon-Pepper Shortbread
