Surinam Cherry Jam
This odd-looking berry (not actually a cherry) has an unusual taste reminiscent of traditional cherries, bell peppers, and even tomatoes, with a slight smokyness or spicyness.
Adapted from recipe at http://thewitchykitchen.blogspot.com/2010/05/food-update-surinam-cherries.html
2 C whole Surinam cherries (approximately 45 cherries)
6 T sugar (3/8 Cup)
1 T lemon juice
Squeeze the seeds out of the cherries. I was left with a little less than 1 C of pulp and juice.
Add all ingredients (1 cup pulp, sugar, and lemon juice to a saucepan and bring to a low boil over medium-high heat. Turn heat down to low-medium heat and simmer for approximately ½ hour, stirring frequently, until it is the thickness of pasta sauce, or a little thicker.
Makes a single 4oz jelly jar of jam, so preserving it is probably not necessary. But if you wanted to give it away or keep it, put in sterilized jars and fill within ¼” of top, then process briefly to get lids to pop (seal).