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Last year I missed out on sour cherry season. I have no one to blame but myself. I saw the sour cherries at the farmers market—in fact, I think I had a few pints in my hands— and for some reason I didn't get them. I thought I could just come back the next week. But of course, sour cherry season is woefully short, and when I returned the following Saturday they were gone.
This year I was determined not to repeat past mistakes. The minute sour cherries appeared, I snatched up as many pints as I could carry. When I got home, I set about turning them into this sour cherry jam. It's a simple recipe with no added flavors or fancy ingredients. Instead, it's a perfect expression of the fruit, with just a hint of sweetness and a perfect set-yet-spreadable consistency.
This recipe yields exactly four half-pints of jam. If you are willing to part with one in a single go, I suggest you make this simple jam tart. Otherwise, pair it with warm croissants, cornbread, or whole wheat toast with cream cheese.
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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
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