My breakfast of choice lately has been English muffins spread with natural peanut butter and a fruit spread. I found this recipe for a homemade cherry-lime jam in the April 2008 issue and gave it a shot. I like tart or sour fruit spreads so I looked for frozen sour cherries but could find only sweet, so I decreased the amount of sugar in the recipe. I also boiled the mixture with a piece of ginger, to give it a spicy hit. It turned out great and am excited to try versions with the fresh cherries that are now in the market.
June 4, 2010
cherry jamPosted by Kellee Miller
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