Posts Tagged ‘cherries’

Cherry Lavender Jam

It’s still early in our fruit share for the year, so we’ve mostly had cherries for the past month. Sweet and sour, yellow and deep purple…we’ve had pounds of cherries in our house every week. Today I decided to make a cherry jam. This recipe is an experiment, modified from another cherry recipe I found online.

Cherry Lavender Jamcherry jam

  • 4 cups pitted cherries
  • 1/4 c lemon juice
  • 1/4 c grand mariner
  • splash of vanilla
  • handful of lavender leaves & flowers, without stems
  • 2 1/4 c granulated sugar
  • pectin

Prep jars for canning: wash jars, bands and lids in hot soapy water. Dry bands and lids and set aside. Place jars in rack in canning pot; cover with water and keep hot until ready to use.

Chop pitted cherries in food processor. In large heavy saucepan, add cherries, lemon juice, grand mariner, vanilla, pectin and lavender. Bring to a rolling boil, stirring occasionally to make sure it doesn’t stick.  Add sugar and stir until dissolved. Bring to a boil again for 3 full minutes.

Fill jars with jam, leaving 1/4 – 1/2 inch headspace. Make sure edge if jar is clean. (this is SO much easier to do with a wide-mouthed funnel) Put on lids, ensuring sealant is in contact with edge of jar. Put on band, turning until just finger tight. Put jars back in canning pot and make sure jars are covered with an inch of water. Bring to full boil and cover with lid; boil for at least 10 minutes (small jars) or 15 minutes for large jars.

Remove pot from heat without lifting and let sit for 5 minutes. Remove jars from pot and set on clean towel. Jars must not be disturbed for at least 12 hours. You’ll be able to hear the “pop” of the lids sealing within a couple of minutes.

After 12 hours, check seal to ensure it’s good, re-tighten bands and store jars in a cool dry place for up to 12 months.

Yield: Five 8 0z jars, plus a little left over for fresh eating


Fresh Cherries, Frozen Yogurt

We have so many cherries.

Not that this is really a problem, just another CSAers ohmygodwhatelsecanwemakenow sort of dilemna. Last week, I made cherry cobbler. This week, we decided to pull out the underused ice cream maker and give it a whirl.

The recipe is fairly simple:

Cherry Frozen Yogurt

1 quart (32 oz.) whole milk yogurt (we had plain, but vanilla would work nicely)
splash of vanilla extract
few squirts of honey or other sweetener (we didn’t want to make it too sweet, since the cherries are sweet to begin with)
1 1/2 cups fresh cherries – pitted and mashed

We didn’t think to mash the cherries before we began, and soon realized that leaving them in halves just wouldn’t work. So we pulled out the potato masher and mashed up the cherries as best we could while still in the machine. Next time, we’re using the food processor to give them a good whirl.

I like how the cherries are pretending to be humble in this photo. Wow, do they have lots of flavor.

And here’s the frozen yumminess in action:

And finally, the finished product. I am glad I even thought to take photos, but my kitchen is about creating and sharing deliciousness, not perfect presentations.

Now I wonder what cherries and lavender would taste like…