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<\/a>That’s, from left to right, cherry jam, cherry barbecue sauce, and blackberry barbecue sauce.<\/p>\n
The cherry jam is tasty, sweet and tart and tasting like cherries. The cherry bbq sauce is great, hot and spicy with a sweet undertone from the cherries. The blackberry bbq is different, it has smoked paprika and chipotles and it’s smokey and spicy and fruity. I think it will be really good on the right dish, but I’m not sure what dish that is.<\/p>\n
Sour Cherry Jam<\/h3>\n
From “Food In Jars” by Marisa McClellan<\/span> About six cups of mashed, pitted sour cherries. That takes about 3 – 4 pounds of pitted, frozen cherries Process<\/b><\/p>\n Combine the cherries, sugar, and Sure-Jell in a saucepan and boil for 20 minutes. Process in a boiling water bath like any jam.<\/p>\n The recipe says this makes 3 pints. I don’t know what I did, but mine made about 3 1\/2 half pints. It tastes right, not like it has twice too much sugar.\n<\/p><\/div>\n From Serious Eats<\/span> Process<\/b> Makes about 2 pints.<\/p>\n<\/div>\n From Food & Wine<\/span><\/p>\n Ingredients<\/b><\/p>\n 1 pound blackberries 2 tablespoons oregano<\/p>\n Process<\/b> Makes about 2 pints.\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":" My mom moved to a smaller place and gave us […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-6649","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/6649","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6649"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/6649\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/b><\/p>\n
\n3 cups sugar
\n1 packet liquid pectin, or 2 tablespoons of sure-jell<\/p>\n
\n(If using liquid pectin add it at the end.) Skim off any foam that arises. After
\n20 minutes it should be very thick.<\/p>\nSour Cherry Barbecue Sauce<\/h3>\n
\nIngredients<\/b>
\n2 tablespoons butter
\n1 medium yellow onion
\n2 medium cloves garlic, minced
\n2 cups tomato sauce
\n1 1\/2 cups roughly chopped frozen, pitted cherries
\n2\/3 cup dark brown sugar
\n1\/3 cup freshly squeezed orange juice
\n1\/4 cup molasses
\n1\/4 cup cider vinegar
\n1 teaspoon ancho chili powder
\n1\/2 teaspoon dry mustard
\n2 teaspoons Kosher salt
\n2 teaspoons freshly ground white pepper
\n1\/8 teaspoon cayenne pepper<\/p>\n
\nSaute the onions in the butter until soft, add the garlic and cook until fragrant
\nAdd everything else and bring to a boil, then lower the heat and simmer for 20-30 minutes until it’s thickened.
\nProcess in a blender.<\/p>\nBlackberry Barbecue Sauce<\/h3>\n
\n2 teaspoons sweet smoked paprika
\n3 tablespoons vegetable oil
\n1 tablespoon minced garlic
\n1 medium onion, finely chopped, plus 1\/4 cup minced
\n1\/4 cup tomato paste
\n1 cup apple cider vinegar
\n1 cup packed light brown sugar
\n1\/4 cup soy sauce
\n3 tablespoons seeded and minced chipotles in adobo sauce
\n2 tablespoons Dijon mustard
\n1 teaspoon ground cumin<\/p>\n
\nSaute the onion in the oil until soft, then add the garlic and cook until fragrant.
\nAdd everything else except the 1\/4 cup minced onion and oregano. Bring to a boil, then lower the heat and simmer for 20-30 minutes. Process in a blender, then stir in the oregano and minced onion.<\/p>\n