I made this lovely cherry jam with hints of lemon and the smoothness of vanilla bean. Because cherries don't have a lot of natural pectin you will need pectin to help with the gelling process. I decided to try a liquid pectin.
This jam is a gem, a rose, a spoonful of spring. It’s unique without calling attention to it’s difference, pink as a gentle sunrise, and nearly as captivating. Spoon it over ice cream for a treat worthy of the season, or savor it later in the year.
The kiwi holds its secrets close, hidden in a drab brown coat. But inside are green fireworks, starbursts & seeds. We peeled the bristles, grated some lemon & cooked 'em down w/ sugar for a truly special jam - adding citrus for brightness & pectin.
This strawberry jam is simple, nutritious and tastes incredible. The best bit about it is, unlike most shop bought jars of jam (which are full of sugar) this one is super healthy and is sugar-free. It’s the perfect healthy alternative.
Oh, this apricot jam is the easiest. It is the freshest and the finest and the orange sunniest. Eat it with a spoon, or heat it with some brandy and a dash of maple syrup on the stovetop for the world's best topping for vanilla ice cream. Enjoy!