Back in June, David blogged about a simple “recipe” for cherry jam. Being a sour cherry fanatic (it rivals my obsession for passion fruit), I found a couple quarts at my local farmers’ market and got to work. I didn’t stress, I didn’t worry if it would gel. I knew that, at worst, I could use it as a topping for ice cream or yogurt.
Making a small batch of jam is the way to go – it sets more quickly, and does not try my patience. For the most part, I followed the directions, but cut up the lemon rind, tied it in a muslin bag, and let it cook with the cherries. I added a couple drops of almond oil at the end. And, unlike my orange marmalade, I did not overcook this batch of jam.
At first, I thought it wouldn’t gel at all, but as the jam cooled on the counter, it thickened nicely, though it was still a “soft” set. Of course, I couldn’t find my canning lids, but I’m not worried. You see, I predict that we will rapidly consume this jam. Why? This stuff is out of this world! In the photo at the top of this post, I added it to some organic yogurt, in keeping with my optimistic philosophy that healthy stuff would cancel out all the sugar or fat, as the case may be.
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