My favourite part of food magazines has always been the articles where they choose one theme and go crazy with it. Since it’s one of my favourite things to read, I thought it would be fun to create something like that here, on the blog. So, every Wednesday this month I’ll be posting a recipe that uses sweet cherries. It’s been so much fun creating this series for you and I truly hope you enjoy the recipes as much as I do.
I think the biggest complaint I hear about cherries every year is that they’re so good fresh, they get eaten up before anything can be made with them. That’s why each of the recipes I’ll be sharing use a small amount of cherries – so you can enjoy snacking on them but also have the satisfaction of making something delicious with them.
I have a love of making jam and a special place in my heart for small batch jamming projects. Since I like trying new recipes and ideas all the time, making smaller batches of different flavours is much more my style. This recipe makes two cups of jam – one cup for now and another to throw in the freezer for later. It takes advantage of the delicious summer cherries and berries while still leaving enough to enjoy on their own.
You don’t need to reserve a whole day for this jam; in an hour or so it’ll be cooling and waiting to be popped in the fridge. And, while it’s cooking you can relax while watching the kids jump through the sprinkler – all it needs is a little stir once in while. So stress-free and the results are so satisfying!
P.S. Happy Fourth of July to all you lovely Americans! I’ve got a last-minute dessert for you today, over at Simple Bites.
- 1.5 teaspoons fresh lemon juice
Combine all ingredients in a medium-sized saucepan. Bring to a simmer and let cook for 50 minutes to an hour, until reduced to 2 cups or until the mixture passes the jam test*. Allow to cool and then pour into jars or containers, cover and refrigerate for up to 3 weeks. Freeze for longer storage.
This applies to any jam that is made without using pectin.
Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.
Makes: 2 cups
Adapted from My Recipes.
The food blogging world can be an intimidating place sometimes. Food is such a personal experience and there are a lot of very opinionated people out there. When you’re just starting out it can feel a little overwhelming.
Although it would be nice, people who have successful blogs and have been going at it for years don’t have time to devote to a noob who is trying to learn the ropes. Normally.
That’s why I’m extremely thankful for Adopt A Blogger and my gracious mentor Susan from The Well-Seasoned Cook. This woman has taken me under her wing and has made herself available to my every prying question. She has even gone above and beyond by offering me tons of advice that I didn’t even know I needed. She is the best!
Founder of the monthly event My Legume Love Affair, Susan is a creative mind who participates in many online foodie events and comes up with mouthwatering results every time. You can tell just by looking at the appetizing photos in her flickr stream that this woman knows her way around the kitchen! This just upped my excitement over choosing something of hers to make and share with you.
Although it was a hard choice, I think I picked it right when I chose this Blackberry Lime Cake. It’s refreshingly comforting and perfect for those first days of spring when there’s still a chill in the air. I have no doubt that if you try any of the recipes that Susan shares it will be golden.
Her helpful tweets on twitter are just a slice of the wonderful wealth of knowledge that this woman has heaped on me. Have I mentioned yet how grateful I am? Thank you Susan! :)
Now head on over and devour some of her goods. Or, stick around here and drool while you stare at this delicious cake.
Blackberry Lime Cake
adapted from The Well-Seasoned Cook
- 5 Tbsp. butter, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 egg
- 1/2 cup milk
- 1 cup flour
- 2 1/2 tsp. baking powder
- Zest of 1 lime
- 3 cups blackberries, divided
- 1/4 cup sugar, for topping
- Cream butter and sugar until well blended. Add vanilla, then egg, then milk, beating well between additions.
- Slowly add dry ingredients into batter and mix well. Stir in lime zest.
- Pour batter into well-greased 9×13 pan (I used a 10 inch round). Place half the blackberries on top of batter. Sprinkle with granulated sugar.
- Bake at 350ºF for 20 minutes. Remove from oven (it will not be set). The blackberries will have sunken to the bottom. Sprinkle remaining blackberries over top and place back in the oven.
- Bake an additional 10-15 minutes, until the cake tests done with a toothpick. Let cool before cutting.
- Dust with icing sugar or top with whipped cream (or lime cream) to serve.