Cherries! (+ Cherry Jam)

Today: bowls and bowls of buttercream. Baking flourless peanut butter chocolate chip cookies and vegan ginger snaps. Filling and frosting three tiers of a wedding cake (the other two having been done the night before) with lemon curd, vanilla buttercream, almond paste, and homemade cherry jam. Mooning over that cherry jam because: so good. Cleaning the house and doing laundry. WORKING the day job because my coworker had the day off and a lot of stuff came in. Frantically packing up for the weekend. Foam rolling the heck out of my left itb. Waiting for my parents to come over for the night. Whew.

Anyway, it’s cherry season — fleeting in most parts of the country but because we’re spoiled in Northern California fleeting but not so fast you blink and it’s over. Happily for me, because the cherry jam I made a few weeks ago (and canned) on the bride’s request for cherry jam for her wedding cake (with which I was thrilled to comply because I truly and sincerely love cherries almost as much as I love her and her betrothed) has now been carefully spread on top of the almond paste as the crowning layer filling in each tier. (Side note: if a recipe calls for ‘blanched almonds’ consider buying them already blanched. Easy but time consuming to do yourself. That’s a PSA from me to you.) And that means: no more of that delectable cherry jam.

So tomorrow morning I will get up earlyish and get myself to my farmers’ market where I shall load up on cherries (chard too, no doubt). I’ve so enjoyed doing small batches of jam this spring – so far: strawberry, cherry, rhubarb – and love looking up to see the little array on my shelves. We eat jam regularly but sparingly; once opened, a jar won’t disappear too quickly. This pleases me because it means some of those June jars will be savored in December – even later than that if I can manage it. And of course my beloved blackberries will burst into profusion in a few more months – along with huckleberries; together, the two make a delicious jam – so I’m stockpiling empty jars already in preparation.

After the market we’ll carefully place the cake tiers in the car, grab another coffee for the road, crank the classic rock, and head north for the coast. I’ll no doubt keep checking anxiously on the cake as we wind past Monte Rio (with a nod to Tom Waits, as always) and look forward to wearing a dress for the first time in a long time. We’ll wrap scarves round at the beach and then toast to the happy couple. We’ll eat cake. And when we get home — cherries.

Today was a bit of a whooooosh and I am teetering on the edge of exhaustion, but I wanted to put this recipe/inspiration up because if you have some time this weekend and access to cherries, I urge you to make jam. Or if jam’s not your thing, consider trying something else with cherries. ’tis the season, after all.

Other things to do with cherries:


Cherry-cornmeal upside-down cake



Join the Conversation

  1. Late to the party, but this is beautiful. I’ve been jam-ming lately too, but with blueberries…haven’t found any sweet cherries yet around here. Hoping you’re well—-S

  2. Cherry’s are my current obsession and are MOST deserving of many recipes, photographs and blog posts! Love this!

  3. I love this post, Nicole! You are heading into a great week-end, and I hope we see a picture of THE CAKE!!

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