In my personal quest to try all 1001 Foods before you die list, I have come across both the exotic and the more mundane. However, what is ordinary to one person is downright unapproachable or extraordinary to another. That is why this little quest is so much fun. There is so much to learn about and experience in this world, and while I get to taste all sorts of different things, I also try to learn a little about what I am trying so I have some context.
Sour cherry jam is one of the more mundane foods on the list, but no less delicious. It has an absolutely extraordinary flavor. Basically, a cherry pie shoved into a jam jar minus the crust. Who likes the crust anyway? This type of jam is about as “cherry” a flavor as it can come. I want to put it on ice cream, and bread, and my face.. oh um. Not really the bread. I am gluten intolerant. But you get the idea…
I came across this recipe for a fancyfied version of Sour Cherry Jam, and it looks incredible. The method can be found on SugarLovesSpices It takes something delicious, the basic jam recipe, and adds booze to it which makes it more delicious. Boozy = more delicious, usually. Maybe that’s just me, but pairing Grand Marnier, lemon and cherries seem like a heavenly combination.
Sour Cherry Jam with Lemon and Grand Marnier
- 6 cups sour cherries, washed, dried and pitted
- 2.5 cups organic cane sugar
- 1 lemon, the juice
- 2 Tbsp Grand Marnier
- Wash jars and lids and place them on a baking sheet in the oven at 250° F. Let dry for about 1/2 hour.
- Stir together cherries and sugar in a large saucepan. Add lemon juice and Grand Marnier.
- Bring to a boil on medium heat, stirring frequently.
- Remove the foam on top
- Cook for about 40 minutes.
- Loosely blend with a hand blender.
- Ladle jam into warm jars, wiping the rims and close tightly.
Oh, holy crap… FEED ME SEYMORE