Its that time of year again where my beautiful cherry tree gifts me the most amazing morello cherries in a large quantity. A morello cherry is a sour cherry that is best used in cooking.
We have had the tree for several years now. The first couple of years she didn’t give us any fruit but the first year she did we all had so much fun picking them, pitting them and turning them in to a cherry pie….
That was all we managed to make out of our fruit that year. Just a bowl full of cherries.
The following year was no different and yet again we had lots of cherries but unfortunately for us the birds got to them before we could. At least someone got to enjoy them!
This year I planned to get in there first! Maybe a little too soon but we started to pick our first bowl of cherries….
I didn’t want to make the traditional pie this time though I wanted to turn it into some delicious treats. This will likely be the first blog of a few as I have tons of cherries…
I decided to turn the first batch into some chia Jam. A refined sugar free jam. It will not last as long as a traditional jam as it doesn’t have all the sugar the traditional jam uses but stored correctly in the fridge it should be good for a week.
Makes 1 Jar
Ready in 30 mins cooking time plus cherry pitting time
- 400g pitted morello cherries (or your choice of fruit)
- 1/2tsp coconut oil
- 2tbsp coconut sugar (you could use maple syrup or a sweetener as an alternative)
- 2tbsp chia seeds
- 1tsp vanilla essence
- Wash and remove all the stones from the cherries. We have a nifty trick which you can follow with the pictures below using a paperclip!
- Heat the coconut oil in a saucepan and add the cherries.
- Bring to the boil and simmer for 10 minutes in the cherries own juices.
- After 10 minutes start to break down the cherries using a fork to mash them.
- Add the coconut sugar and continue to simmer for another 10 minutes
- Add the chia seeds and stir in well.
- Simmer for another 10 minutes stirring occasionally or until the jam has thickened.
- Meanwhile sterilise your jam jar in a large saucepan of boiling water.
- Remove jam from the heat and add the vanilla.
- Leave the jam to cool and the jars to dry and add the jam to the jars.
- Put into the fridge and enjoy!
I will use some of the jam to make a filling for a bakewell tart… I know I see you drooling. over there. I can’t wait to and I promise to share the recipe.
I will likely freeze some of the cherries to make more chia jam when I run out of the first batch and think of some other recipes to try while I devour my way through the pie and jam.
I used my jam today to top my overnight oats and Niamh had some in her lunchbox in a jam sandwich… delicious!
I will try not to keep you waiting.