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Summer Cherries: That’s My Jam!

Cherries… they’re everywhere right now! Whether you’re at the farmers market, grocery store or fruit stand, you can’t seem to shop anywhere without running into these tasty gems. And I’m okay with that, because I love fresh cherries. Tart and sweet with a burst of juiciness, they’re the quintessential summer fruit.

 

Cherries are incredibly versatile, so you can get creative with your bounty.

 

  • Pop them into your mouth for an anytime snack (I like to wash them and put them in a big bowl to have throughout the day.)
  • Bake up an all-American fruit pie (A fun idea for the 4th of July!)
  • Prepare a sauce to accompany game meat
  • Or try our simple Cherry Jam recipe

 

Our Artisan-crafted jam knows just how to sweeten up a summer morning. You can slather it on toast, make almond butter and jam sandwiches or swirl it into your oatmeal. It’s also the perfect accompaniment to an elegant cheese board and elevates a baked-brie appetizer (check out our Wedge of Brie w/ Cherry Preserves recipe at theaustinartisan.com/game-day-hors-doeuvres).

 

Since this recipe is for refrigerator jam, you don’t have to go through the hot-canning process. Instead, you cook down the cherries, and then store the jam in your fridge. It’s an easy and delicious way to enjoy the fruits of your labor!

 

Cherry Jam

All It Takes

3 lbs. or 4 cups fresh, whole cherries (sour or sweet)

¼ cup lemon juice

1 envelope powdered pectin

4.5 cups granulated sugar if using sour cherries or 2.5 cups if using sweet cherries

 

Let’s Get Cooking

  1. Wash, pit and finely chop all the cherries. Place in a large, heavy-bottomed pot.
  2. Add the lemon juice and pectin and bring to a boil, stirring constantly.
  3. Add the sugar and return to a boil. Boil for 2 minutes, continuing to stir constantly, until the jam reaches a thick consistency. If foam has developed, skim off as much as you can.
  4. Let cool and enjoy.

Important Chef Note: Please be sure that you consume the jam in less than 2 weeks. The jam will be exposed to air and will spoil faster than canned preserves.