The tart rhubarb combines with the rich cherries for a delicious and complex blend of flavors. This recipe primarily utilizes the juice from the cherries. The cooked cherries are strained out and can either be discarded or set aside for another use. They are delicious spooned over plain yogurt or frozen to use in smoothies. Once the cooked cherries have cooled, you will need to pick through them to remove the pits.
Continue reading “Cherry Rhubarb Jam”Category: Preserves
Spiced Apple Plum Jam
This is a delicious fall jam. The apple-plum combination provides an interesting flavor as well as a nice consistency for the jam. The spices add complexity and warmth while still letting the fruit flavors dominate.
Continue reading “Spiced Apple Plum Jam”
Italian Plum Jam
Italian plums, also called Italian prune plums, turn a beautiful red when cooked. They tend to be less juicy than other plums and are known for their sweet flavor when cooked. They make a really delicious jam. These freestone plums are also so easy to prep – just cut in half and remove the pit!
Continue reading “Italian Plum Jam”
Pear Jam with Vanilla and Elderflower
This not-too-sweet jam combines rich vanilla with delicate elderflower to accent the full pear flavor. My favorite market sells fruit in bulk and jam is such a satisfying way to use up produce. You will lose a considerable amount of weight in peeling and coring the pears. I started with a little over 8 lbs in order to have the 6 lbs prepped, so that’s something to keep in mind when you go to purchase fruit.
Continue reading “Pear Jam with Vanilla and Elderflower”
Rhubarb Vanilla Jam
The sweet-tart combination of rhubarb jam is one of my favorites. The vanilla bean accents the fruit forward flavor and provides added depth and interest. I would not substitute with vanilla extract, as it won’t provide the same depth that you get with a bean.
Continue reading “Rhubarb Vanilla Jam”