I can’t believe how lucky I am–I had yet another niece actually offer to come and help me can.  She was not only being kind and helpful, but also really wanted to learn how to do it. It’s so great to pass these things on to the younger generation. Many of them really aren’t interested–in fact, many people of my own generation just aren’t interested. But I just love it–so it was fun to share that.

The matching shirts were actually a coincidence. . . great minds, I guess. ;)

We made almost 40 jars of jam last night.  I took the remaining chopped and frozen cherries out of the freezer the night before and so as soon as we got home from work we got going.

We made three batches of Black Forest Jam, which is basically cherry jam with cocoa powder and amaretto added to it, and then two batches of something called Summer Solstice jam, which is cherries and blueberries with a little kirsch added. That said, I thought I had the last of a bottle of kirsch that I had used in that jam last year, but it was gone. . . so I used Chambord, which is a raspberry liqueur, instead. How can you lose, really, with ingredients like that? 😉

We’re staying home this weekend, and I’ve got some carrots that my sister harvested from our CSA farm, Bluebird Gardens, so I’m going to try a new recipe, Carrot Cake Jam. Sounds awesome, doesn’t it? I’m also going to try to take care of all the little odds and ends of cukes and zukes and onions and beets that are hanging around in the fridge with no particular place to go. Maybe I’ll try a new recipe for beet/onion relish or something.  It’s good to have the weekend to tie up some loose ends.

Have a good one!


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5 Responses to Jammin’

  1. Elaine Oland says:

    Have you ever tried to can pickled carrots? Just use a dill pickle brine recipe, add garlic, dill and maybe hot pepper. Leave carrots whole. DELICIOUS ! Could you post a recipe for your Black Forest jam? Thanks

    • Sandi says:

      I have, actually–I loved them! My family wasn’t sure about them but once they tried them, they were convinced. :) The Black Forest Jam recipe is three cups of cherries, 1/2 cup of lemon juice, 6.5 cups of sugar, and 1/3 cup of cocoa. You mix those, bring them to a boil, add two pouches of liquid pectin and boil for one more minute. Then you add 1/4 cup of Amaretto and take it off the heat. Then put in the jars and process 10 minutes. Easy but so good!

  2. Molly says:

    Are those sweet cherries or sour cherries? Or could you use them interchangeably?

    • Sandi says:

      They are sweet–I used Bing Cherries. I’m not sure if they’re interchangeable–honestly, I’ve never even seen sour cherries so I’m not sure what they are like. Pretty much around here we get Bing. And they work well in this recipe. :)

      • Molly says:

        What? No pie cherries? That’s sacrilege! LoL

        I use sour (pie) cherries every year to make pie filling to can up. One of the perks of living in cherry country. :)

        I do have a recipe for cherry jelly in which the cherries are interchangeable. I wonder if I added amaretto….. Thanks for getting me thinking.

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