On the hot Saturday just past, I stayed in, spent 1 hour pitting over 2 pounds of beautiful, firm, delicious Washington dark cherries with a knife because the cherries were too big for the cherry pitter, then letting them macerate for 2 hours in lemon juice and half the sugar most recipes call for, then … More Che-Cher-Cherry Jam
My mother’s 91st birthday is Monday the 6th. Since there’s “Independence Day Observed” today (Friday) and Saturday the 4th is Independence Day, I made special cookies* for her birthday and mailed them on Wednesday to make sure they’d arrive on time. Yesterday USPS sent me an “Alert” telling me that the package was being returned … More All’s well that ends well.
It’s Washington State cherry season. A quart of pips-out, split dark cherries, 2 cups of sugar, 3 tablespoons of fresh lemon juice macerated at room temperature for three hours and then an hour of constant stirring over medium low heat to 220 degrees Fahrenheit yields merely two jars (3 cups) of heavenly jam. Wish … More A Jam of Cherries
Ms Chef in Seattle 