Canned Spiced Cherry Jam (without pectin)

theveganfarmer.com spicedcherryjamYou guyyyyysssss. This jam. It’s everything. We have a sour cherry tree in our yard. It is sour cherry season. I’ve spent the last several days arguing with the birds over how many I’m allowed to have. Seriously. An Oriole almost took my eye out this morning. Anyway, if you’ve never had jam made from sour cherries, I suggest you RUN to the nearest pick your own farm and get some. It was super easy to make.

What You’ll Need

lots of cherries. LOTS. I used about 2.5 quarts

4 cups white sugar

3 cups brown sugar

4 TBSP lemon juice

cinnamon

nutmeg

ground clove

Remove stems and pits from the cherries. This is much quicker to do if you have a cherry pitter. Throw them in a big pot with about 1/2 cup of water. Bring it to a boil then reduce and simmer for 15 minutes or so. Add the sugars, lemon juice, and spices. I don’t have measurements for the spices. Just add them in small amounts until you find the flavor you like best. At this point I took a potato masher and mashed some of the cherries. My next batch I’ll puree half before adding to the pot. Bring it back to a full boil and stir constantly for about 10 minutes. Sterilize your jars and lids. Once the jam has thickened a little, go ahead and pour it into the sterilized jars. Leave about 1/4 inch space at the top. Place lids and bands on until just tight. Lower the jars into a water bath, cover, and bring to a boil for 8 minutes. Remove the jars from the water bath and let sit for 24 hours. Test the lids to make sure they’ve sealed. Enjoy this cherry deliciousness on toast, ice cream, in oatmeal or straight from the spoon.

Vegan Peach Cobbler

theveganfarmer.com veganpeachcobblerI make this every Thanksgiving.  It’s so good my relatives don’t even know it’s vegan.  It is super easy to make and even easier to eat.

What You’ll Need

1 QUART sliced peaches- I used peaches we canned from our yard

1/2 C white sugar

1/2 C brown sugar

1/2 TSP cinnamon

1/4 TSP nutmeg

1.5 TSP cornstarch

splash of lemon juice

1 C flour

1 TSP baking powder

5.5 TBSP Earth Balance butter, softened

1/4 C water

Preheat your oven to 425 degrees. Combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir gently to coat the peaches and pour into a pie dish. Bake for 10 minutes.  While that’s baking, combine the flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, earth balance butter, and water. Stir until combined. Remove the peaches from the oven and use a small scoop to drop scoopfuls of topping over the peaches. Sprinkle more sugar on top and bake until golden, about 25 minutes.

You could eat this alone or serve with a scoop of vanilla ice cream. Enjoy!

Spiced Honey

spiced honeyMy daughter tells me this is delicious on top vanilla ice cream.  I’m betting it would also be delicious in oatmeal and tea. I don’t know why I didn’t think to make this sooner.  It was so simple it came together in 5 minutes.

What You’ll Need

1 C honey

1/2 TSP cinnamon

1/4 TSP ginger

1/4 TSP nutmeg

1/2 TSP cardamom

1 1/2 TSP vanilla extract

 

Combine the honey and spices in a small saucepan.  Whisk on low heat until it’s warm.  Whisk in the vanilla and pour into an air tight container.  Store at room temperature.  This will keep indefinitely. Enjoy!