Cheery Cherry

June 5th, 2009

I’m a total sucker for summer fruits, even if they’re not exactly perfect yet and still a little overpriced, so when I found myself with an extra few pounds of cherries after stopping by the grocery store the other day, I decided it was jammin’ time!

I found a couple pairs of cherrytwins so I spared them the jam pot for photography purposes.

I found a couple pairs of cherrytwins so I spared them from the jam pot for photography purposes.

Jam is great! You can put it on things.

Toast courtesy my mom. It's challah and it's yummy!

Toast courtesy my mom. It's challah and it's yummy!

I wanted to do this as easily as possible, so I Googled for “easy cherry jam” and ended up with a recipe – or not! – on David Lebovitz’s blog. The man is a pastry wizard and King of Ice Cream Land so I figured, as long as I didn’t screw up, this could only go well.

I was STARVING when I was taking pictures, and I couldn't help myself.

I was STARVING when I was taking pictures, and I couldn't help myself.

Clearly, it did. I now have a few jars of lovely red jam in the fridge. I have plans for that jam.

No more toast after this. :( I need to make more!

No more toast after this. :( I need to make some bread or something!

Some of those plans involve toast. Some do not.

I found this fat little fellow...and promptly added him to the pile of his brethren on my toast. And then I ate him.

I found this fat little fellow...and promptly added him to the pile of his brethren on my toast. And then I ate him.

Some notes on this (non)recipe:

I was going to use lime instead of lemon because I like the combination of cherry and lime, but need limes for another project and didn’t want to run out. I actually would have had enough limes but oh well. So, if you prefer lime to lemon with cherry, use lime.

I also found that the lemon flavor was a bit overwhelming and I had to add more than “a few drops” of almond extract to counteract the overwhelming acidic flavor. I added it a drop or two at a time, though, and probably added around 1/4 tsp in total.

I also added about a Tbsp of Merlot at the end, since I didn’t have any kirsch or otherwise cherry-ish liqueur. Between the Merlot and the extract I managed to bring the flavor back around to cherry. The jam tastes like a very sunny, bright, slightly citrus-y cherry pie filling almost. It’s lovely.

So red!

So red!

You can find the (non)recipe here. Go get yourself some cherries and make some easy tasty jam!

3 Responses to “Cheery Cherry”

  1. Michelle says:

    This looks fabulous!

  2. foodcreate says:

    What a comforting treat!On a Summer morning :Delicious!

    Thanks for sharing your jam recipe:)

    And you can visit me if I can visit you:)

    Welcome~~~
    http://foodcreate.com

  3. Y says:

    That jam looks a-mazing. I love mine with chunky cherry bits :)

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