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Cherry Jam and Cherry Pudding

Cherry Jam and Cherry Pudding

Cherry Pudding Recipe

The weekend was a continuation of cherry jubilation. With the help of my assistant daughters I made cherry jam and an old family favorite, Cherry Pudding.

I had never made jam or jelly before. I know my parents had made some jellies when I was young, but I don’t recall being a part of it. The Hubs made apricot and cherry jam last summer. The apricot was amazing, but the cherry did not set, or jell. I have used it as a glaze or marinade for pork all year!

The girls pitted the remainder of the cherries we had picked last weekend. I measured out the 4 cups of cherries called for in the jam recipe and was astonished at how many cherries were left! In fact, after making the jam and the pudding and sharing a cup of cherries with my mother to make her own pudding, I still have quite a large amount of cherries.

Since I had never made jam before I used a recipe from the Sure-Jell pectin website. I’m glad I did. It turned out great! The only adaptation I made to the recipe was I decreased the amount of sugar it called for by 1 cup. It is plenty sweet.


The other success of my first jam making experience is that it was also my first ‘canning’ experience without assistance of a more experienced person. I’m thrilled to announce that all four pints of my jam sealed.Gas Service Cookbook

This recipe is one that my mother has been making as long as I can remember. I didn’t check the copyright date in the little book that it came from, but I did snap a pic of the cover. It’s called “The Way to a Man’s Heart” it and it was t out by the Gas Service Company. Oh!

As I was putting this together with my assistants I had to explain that this was not the type of pudding they were used to. I reminded them about the pudding we had tried on our trip to Ireland, which was nothing like the puddings they were used to. Then I quickly explained that this was not Black or White pudding and there was NO blood in this pudding, except cherry blood. After I pulled the finished product out of the oven it was all I could do to keep their little fingers out of it. I didn’t want them to burn their fingers in the molten hot cherry goodness! We let it cool and then served with some vanilla bean ice cream. I think they were glad they waited, but I had to keep their fingers out of it the rest of the day.


Cherry Pudding

As I said, this recipe was as big of a hit with my girls as it has always been with me. Daughter Number Two even liked it, and she is not a fan of cherries.

Stay tuned to see what other great things we make with the remainder of our fresh cherries during this summer’s Cherry Jubilation!

Fresh Cherry Jam

  • 4 cups fresh pitted cherries
  • ¼ cup lemon juice
  • 1 box Sure-Jell Fruit pectin
  • 4 cups granulated sugar
  • ¼ teaspoon almond extract (optional)
  1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour water not quite but just prior to boiling over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling. Chop washed, stemmed, and pitted cherries. (I used my food processor and chopped some fine and some a little more coarse) Measure exactly 4 cups of the prepared cherries into 6- or 8-qt. saucepot. Stir in lemon juice.Stir pectin into fruit mixture in saucepot. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and extract. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat; skim off any foam with metal spoon.Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)


Cherry Pudding

  • 2 cups liquid (cherry juice and water)
  • 1 cup canned cherries (I used fresh)
  • 1 cup granulated sugar
  • 4 teaspoons butter

Pudding Foundation

  • ¼ cup butter
  • 1 cup granulated sugar
  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  1. Combine first 4 ingredients and cook 10-15 minutes.
  2. Preheat oven to 375 degrees. 

  3. Grease a casserole dish. 

  4. Cream butter and add sugar gradually and mix until creamy. 

  5. Sift flour, baking powder, and salt together 3 times and add alternately with milk. 

  6. Pour Pudding Foundation into greased pan and pour cherry syrup mixture over the top. Bake 30-35 minutes, until top is golden brown and set.


Posted by on June 30, 2014 in Dessert Recipes, Recipe


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Cherry Oat Muffins

Cherry Oat Muffins

Having frozen cherries in the freezer is so great! On Friday morning, daughter Number Four informed me that I had not made Holiday Breakfast the day before, on the 4th of July. What have I done?!? I started a tradition of making breakfast on (Big) Holidays, and apparently it has spiraled out of control. Being a quick thinker I took to a search engine to find a breakfast muffin recipe that was healthy and would utilize some of the cherries in the freezer. I came across a recipe that matched every requirement. I made some Cherry Muffins!

In less than 30 minutes we had fresh cherry muffins warm out of the oven. They were great alone, with a bit of butter, or some jam.

I was worried that this recipe would be too ‘healthy’ for some of the members of the family. Much to my delight everyone liked the cherry muffins. This is definitely something I will add to my repertoire. I will continue my search for awesome cherry recipes in the meantime.

Cherry-Oat Muffins

  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 1/4 cups rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup unsweetened applesauce
  • 1/2 cup low-fat buttermilk
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons canola oil
  • 1 large egg
  • 1 cup fresh or frozen pitted cherries
  1. Preheat oven to 375 degrees. Line a 12 cup muffin tin with papers.

  2. In a large bowl mix together flours, oats, baking powder, soda, salt and cinnamon. 

  3. In a medium bowl whisk together applesauce, buttermilk, brown sugar, oil and egg. Combine until smooth.

  4. Pour wet mixture into dry ingredients and mix until just moist. Fold in cherries. 

  5. Fill muffin papers about 2/3 full. 

  6. Bake 15 minutes and check for doneness with a toothpick. If pick inserted in center comes out clean, they are done. If not done, bake in additional 1 minute increments until toothpick comes out clean. 

  7. Remove from oven to wire cooling rack for 5 minutes. After 5 minutes, remove muffins from pan to cool completely.

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Posted by on July 7, 2013 in Uncategorized


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Fresh Cherry Cobbler

Fresh Cherry Cobbler

The garden is still producing, and the fruit and nut trees are starting to offer up their goodness, too! Daughter Number 4 and I spent some more time in my parents’ yard and garden over the weekend. The dwarf cherry tree was full of ripe fruit! We took to picking the cherries and realized we might need some additional hands. Daughters Two and Three helped with the picking, too. Even a dwarf tree kept some of the fruit far above our reach from the ground. A step ladder helped us get a few more. We filled a fairly large tub full of the sour cherries.

Now that we had all of these cherries, we had to decide what to do with them.

It seemed that almost everything we wanted to make out of cherries required us to pit them. Growing up in a small Kansas town where people still grow vegetable gardens and have fruit and nut trees on their property I had heard many times how horrible pitting cherries is. Having never dealt with fresh cherries before, I do not own a cherry pitter. I did a bit of online research and read many accounts that echoed what the older women in my community said about cherry pitting. It sounded like the pits.

So, I read a little more and found some nifty sounding tips to easier cherry pitting. I decided to try the method that I read using drinking straws. Just put the tip of the straw on the stem end of the cherry and push gently. The pit came right out the bottom! Beautiful! I enlisted the help of the girls to pit cherries with me and we made quick work of the bulk of the cherries. There were so many cherries that I gave over six cups (pits in) to one of my brothers.

I used some of the cherries to make a cobbler and froze the rest. That was also very easy. I just laid the pitted and cleaned cherries on a baking sheet (or three) and popped them into the freezer. After 8 hours the cherries were frozen and I could put them into freezer bags! They are ready for me to use anytime, and the work is already done!

Adapted from
Everyone loved this amazing fresh cobbler. We took some in to share with my dad so he could enjoy the cherries off of his tree. He really liked it, and got a little bit irritated with my mom when she was trying to take bites, too!

Of course I am thrilled to have spent the time with my girls’ dong something productive, using the fresh fruit that my parents’ tree provided and sharing with my family. I am also glad that I didn’t let any of the things I had heard about pitting fresh cherries deter me from what turned out to be truly rewarding.

Take the opportunity to pit some cherries and enjoy them – just a little bit from me, to you!

Fresh Cherry Cobbler

  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 1 cup milk
  • 3 cups fresh pitted sour cherries
  • 1/2 cup white sugar
  • 1 tablespoon all-purpose flour
  1. Preheat the oven to 350 degrees. Place the butter in a 9×13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted. Set aside.
  2. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, pour the batter into the pan over the butter. Do not stir.
  3. Place cherries in the mixing bowl, and gently toss with the remaining 1/2 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter without stirring.
  4. Bake for 50 to 60 minutes until golden brown. Serve warm alone or topped with ice cream.

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Posted by on June 30, 2013 in Baking Recipes


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