Christmas Jam

It may sound a little early to make Christmas Jam but with fresh cherries from my tree I got jamming.      This  jam has some of my favorite  flavors of Christmas - cinnamon, cloves, citrus.  In addition to cherries, this jam has raspberries and pineapple.  Great flavor combinations that makes delicious jam.

This jam is very easy to make.  The time consuming part is pitting and chopping the cherries.    No need to worry if you have cooked the jam enough  - liquid fruit pectin is used.    

The jam tastes delicious.  What I like to do is give a jar of jam with some homemade scones in a Christmas Basket for my neighbors at Christmas time.  But feel free to enjoy this jam anytime. 

Christmas Jam

From Taste of Home

Ingredients

2.5 pound fresh cherries, pitted and chopped

2 cans (8 ounces each) unsweetened crushed pineapple, drained

1 package (12 ounces) frozen unsweetened raspberries, thawed

9 cups sugar

1/4 cup lemon juice

1/4 cup orange juice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon butter

2 pouches (3 ounces each) liquid fruit pectin

Directions

1. In a Dutch oven, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.

2. Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Makes 12 half-pint jars

Peaches and Nectarines With Rosemary Lavender Syrup

A refreshing salad for those host summer days.  Juicy, sweet peaches and nectarines  tossed in syrup flavored with rosemary and lavender.   Add some pecans and you have a perfect dish you can serve as a summer salad or dessert.


Peaches and Nectarines With Rosemary Lavender Syrup

Ingredients: 

3 tablespoons honey
3 tablespoons water
1/4 cup sugar
1 teaspoon lemon juice
Pinch kosher salt
1 sprig fresh rosemary
1 teaspoon dried lavender buds
3 ripe white or yellow peaches, sliced
3 ripe white or yellow nectarines, sliced
1/2 cup pecan halves

Directions:
1. Place the honey, water, sugar, lemon juice and pinch of kosher salt  in a small saucepan.  Stir to combine.  Bring to a simmer and swirl until sugar is dissolved.
2.  Remove saucepan from heat. Add rosemary and lavender buds.  Stir and let syrup cool. Once cool remove the sprig of rosemary.
3. Toss peaches, nectarine, and pecans with the syrup in a large bowl.  Serve.

Makes 4-6 servings