Fresh berries are abundant in our Farmer's Markets--raspberries, blueberries, cherries, and of course strawberries, so when I saw this fabric I knew it said summer. The kind of summers I spent in my grandparent's garden picking strawberries and blueberries, but also a large variety of veggies. Knowing I had been part of the harvest made me feel good and oh, did everything taste wonderful; both fresh and canned for the winter months.
The lucky recipient's name (at least I hope they feel lucky, LOL!) will be drawn from the names that leave comments during the month. This handmade apron will be sent to you with love!
Now, for the jam. This is not an idea I had for a recipe, but rather, a "request" from a dear friend...who said to me the other day, "You know what kind of jam I'd like to see you make? Cherry~Cranberry!" Well, now that's a challenge because these two fruits are abundant in very different seasons and I always like to make jam from fresh fruits. However, living in the Pacific Northwest, this wasn't as impossible as I discovered it would be.
1 10oz bag of frozen cranberries
1 1/2 - 2 lbs. fresh cherries, stemmed and pitted
1 box of Sure-Jel powdered pectin
2 Vanilla Beans, split and scraped (optional, but really makes the jam)
1/2 tsp. butter
5 cups granulated sugar
Wash and sterilize six 8 oz. size jars, lids and rings. After washing the jars, I fill 3/4 full with water and microwave 3 at a time for 3 minutes 45 seconds. Use jar tongs to remove from the microwave, dump the water and turn upside down on a paper-toweled line baking sheet. In a medium sauce pan, cover rings with water and bring to a boil, reduce heat to low and had the lids.
Place the cranberries in a strainer and rinse them under hot water briefly, then, place drained cranberries in the food processor with the knife blade. Next, stem and pit the cherries and place them in the food processor.