Sour Cherry Jam and Sour Cherry Pie

My neighbors have a sour cherry tree that hangs over into our yard, and they let us pick the cherries. So far this summer I have made 3 cherry pies and 21 jars of sour cherry jam. The jam recipe came from the packet inside a box of low sugar Sure-Jel (although you could use any other type of low sugar fruit pectin. For the pie, I use the same recipe for pie crust as in the post for pumpkin pie. For the cherry pie, use one recipe for the bottom crust and another recipe for the lattice. To make the lattice, roll out the crust as normal then cut the crust into strips and make a lattice (see pictures at bottom). Here are the recipes:

Sour Cherry Jam
5 cups very finely chopped sour cherries (make sure you pit them first)
2 1/2 cups sugar
1 box low sugar needed Sure-Jel or other low sugar needed fruit pectin
1 cup water

Stir together sugar and fruit pectin in a large saucepan. Add 1 cup water and stir to dissolve. Heat over medium heat till mixture boils, stirring constantly. Boil for 1 minute. Add cherries and quickly stir together. Pour into jars, leaving some space at the top for expanding during freezing. Put the lids tightly on the jars and keep at room temperature for 24 hours. Store 1 jar in the fridge to eat right away and put the other jars in the freezer. Because this is a freezer jam recipe and the jars are not sealed with a canner, do not store at room temperature after the first 24 hours.

Sour Cherry Pie
2 recipes for pie crust
4 cups pitted sour cherries
1 cup sugar
1/3 cup flour
1/4 teaspoon almond extract

Roll out one crust and use for bottom crust of pie. Stir together the cherries, sugar, and flour. Pour into crust. Sprinkle almond extract over filling. Roll out second crust. Cut into thin strips and use to make a lattice crust (see pictures). Bake at 425F for 35-45 minutes with foil covering the edges of the pie crust. Remove foil 15 minutes before done cooking. Allow to cool for at least 15 minutes then enjoy :)

                                       To make the lattice, lay all the strips in one direction. Fold every other one back.

                               Continue doing this folding every other one back until the lattice is complete.

                                          The finished pie!

Pumpkin Pie and Butternut Squash Pie

Every year in the fall, I make pumpkin pie using fresh pumpkin. This may sound complicated, but it is really very simple. Last week, I wanted to make pumpkin pie, but it is obviously not pumpkin season. I decided I would buy butternut squash, cook it, and use it to make pie. I cooked the butternut squash the same way I cook pumpkin. First, I cut the butternut squash in half and scraped out the seeds. Then, I put the squash cut side up in a baking dish and baked it at 350F for about an hour until it was soft. Then, I took it out of the skin and pureed it in the food processor. One butternut squash turned out to be about 2 cups which is the amount needed to make pie. After that, I made two pies: one pumpkin pie using canned pumpkin and one butternut squash pie. I actually preferred the butternut squash pie because it is a little milder and sweeter than pumpkin pie. 


Pie Crust
1 1/3 cups flour, all purpose
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter, unsalted
3-4 Tablespoons water 


Combine the flour and salt. Cut the shortening into the flour mixture until it forms medium clumps. Add the butter and cut into flour until there are only small clumps left. Add the water, 1 tablespoon at a time, until the dough comes together. If the dough is too soft, refrigerate for 10 minutes or so. Roll the dough out until about 2 inches wider than the pie plate. Transfer to the pie plate using the rolling pin. Trim the edges and fold under. Use your fingers to make a decorative edge.


Pumpkin (or Butternut Squash) Pie
2 cups pumpkin or butternut squash
1 can evaporated milk (12 oz.)
1/4 cup brown sugar
1/2 cup white sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 slightly beaten eggs


Combine all ingredients and beat until combined using a whisk. Pour into pie shell. Bake at 425F for 15 minutes then reduce the heat to 350F and bake for about 45 minutes (maybe a little longer) until the center is set. Put in the fridge until cold. Serve with whipped cream.

Dark Chocolate Pudding

Hi Everyone!
The other day I was inspired to make very chocolatey pudding so I just made this recipe on the spot. I knew the ingredients for chocolate pudding, but not the ratios of starch to milk so I just guessed. I wanted to make the recipe taste like it was pure chocolate so I added melted chocolate chips to the pudding. I hope you enjoy this as much as I did! 
                                                                                   -Elizabeth :)


Dark Chocolate Pudding
3 cups milk (preferably 2% or whole milk)
1/2 Tablespoon instant coffee powder
1/2 cup cocoa powder
1/3 cup sugar
1/4 cup cornstarch
1 cup semi-sweet chocolate chips, melted


Stir together the coffee powder, cocoa powder, sugar, and cornstarch in a saucepan. Add the milk and stir to combine. Heat over medium-low, stirring very often so the mixture doesn't burn, until the pudding thickens. Remove from heat and stir in melted chocolate chips. Put the pudding in the fridge until cold. Enjoy :)