One of the first “recipes” on this blog was No-Recipe Cherry Jam, posted in 2005. Why some hyperventilated about making something without an exact recipe, a lot of people successfully used those guidelines to make cherry jam over the last fifteen years. The basis for it was how I’ve been making jam forever; use 3 parts sugar to 4 parts fruit puree. The standard ratio is to use equal parts sugar to fruit puree but I like to use less.


When I scored a full flat of griottes (sour cherries) at the market last week, which are a rare find at the markets. They were well-priced (€10!), which made them even harder to resist bringing them home. Sour cherries don’t last long after they are picked; within 24 hours they’ll start losing their luster and need to be used. So I made cherry jam.

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