This sweet, yet tart Cherry Jam perfectly captures the height of summer. It’s slightly chunky but still spreadable, and its sweetness is balanced out by hints of acid from the lemon juice. It’s perfect for toasts, biscuits, or even as a cake filling, but if you want to pair it with something more savory, try serving it on a cheese plate or alongside grilled pork chops or tenderloin. We use butter in this recipe to cut out the foam and bubbles that form during the cooking process. The tablespoon of lemon juice added at the end balanced out the flavor without interfering with the gelling process. We used sweet cherries in this recipe, but you can also make this with sour or tart cherries—you’ll just want to adjust the amount of lemon juice added at the end, or omit it completely.