RAINIER CHERRY JAM
Rainier cherry jam captures the unique flavor of rainier cherries. It tastes more like apricot jam or citrus marmalade than cherry and is a one-of-a-kind-treat.
Provided by: Ashley Adamant
Ingredients:
| 3 cups Rainier Cherries (pitted and halved) |
| 2 tbsp lemon juice |
| 1 tsp calcium water ((included with Pomona’s pectin)) |
| 3/4 cups sugar |
| 1 tsp Pomona’s pectin (added to sugar) |
Steps:
- Wash, pit and halve the cherries. Add them to a saucepan with the lemon juice and bring them to a boil.
- Cook the cherries for a few minutes until they release their juices, and then mash gently with a potato masher.
- Add the calcium water into the boiling cherries.
- Add the powdered Pomona’s pectin into the sugar and stir to completely incorporate. This step is important because it prevents the pectin from clumping when it hits the hot fruit.
- Add the sugar and pectin mixture into the boiling fruit and stir to completely incorporate. Cook for an additional 1-2 minutes until the mixture begins to gel.
- Ladle the jam into prepared canning jars, leaving 1/4 inch headspace. Process for 10 minutes in a water bath canner, or store in the refrigerator.
RAINIER CHERRY MUFFINS OR COBBLER RECIPE | WHAT’S COOKIN’ ITALIAN …
Rainier cherries are the sweetest fruit among the cherry family. It’s actually hard to use them in baking without eating the whole bowl of them in season. If you happened to have some on hand here are two recipes to try for cobbler and muffins that are both outstanding!
Provided by: Claudia Lamascolo
Total time: 40 minutes
Prep time: 5 minutes
Cook time: 35 minutes
Ingredients:
| Cobbler Ingredients: |
| 6 cups cherries stemmed and pitted |
| 1 1/2 tablespoons lemon juice |
| 2 teaspoons cornstarch |
| 1/4 cup brown sugar |
| 1/4 cup white sugar |
| 1 1/2 teaspoons vanilla extract |
| 1/2 teaspoon cinnamon |
| Topping: |
| 1 1/4 cups flour or yellow cake mix (just the mix!) |
| 1/4 cup brown sugar |
| 1/2 teaspoon salt |
| 1 teaspoon baking powder |
| 6 tablespoon chilled butter |
| 1 teaspoon cinnamon |
| Mix and set aside. |
| Muffin Ingredients: |
| 1/2 cup softened butter |
| 1 1/4 cups sugar |
| 2 eggs |
| 1 teaspoon vanilla extract |
| 2 cups flour |
| 1/2 teaspoon salt |
| 2 teaspoons baking powder |
| 1/2 cup milk |
| 2 cups cherries, pitted |
| Garnish Ideas: thin icing, powdered sugar dusting or leave plain |
Steps:
- Directions for Cobbler
- Preheat oven to 425 degrees.
- Clean cherries and remove pits.
- In a large bowl mix together, the cherries, lemon juice, cornstarch, brown sugar, white sugar, vanilla, and cinnamon.
- Add to a 2-quart baking dish.
- Sprinkle the top with crumb topping.
- Bake at 425 for 25 to 30 minutes until browned.
- Muffin Instructions
- Preheat the oven to 375 degrees.
- Prepare a 12 cup muffin tin with liners or grease.
- In a large mixing bowl cream sugar and butter.
- Add all dry ingredients with alternating milk to this mixture.
- Fold in the cherries.
- Add to a prepared muffin tin.
- Bake at 375 degrees for around 30 to 35 minutes.
- Cool, dust with powdered sugar, drizzle with a thin frosting or leave plain.
RAINIER CHERRY CRUMBLE RECIPE | MYRECIPES
Rainier cherries are the very sweet offspring of sweet-tart Bing cherries. If you can’t find Rainier cherries, you can substitute the Bing variety, but you’ll likely need to add a little sugar to the fruit filling to balance the tartness.
Provided by: Mary Ankar
Yield: 10 servings (serving size: about 2/3 cup)
Ingredients:
| Cooking spray |
| 2 tablespoons cornstarch |
| 2 tablespoons fresh lemon juice |
| Dash of salt |
| 3 pounds very sweet cherries, such as Rainier, pitted |
| 4 ½ ounces all-purpose flour (about 1 cup) |
| 1 cup packed light brown sugar |
| 1 tablespoon finely chopped almonds, toasted |
| ¼ teaspoon ground cinnamon |
| ⅛ teaspoon salt |
| 7 tablespoons chilled butter, cut into small pieces |
Steps:
- Preheat oven to 400°.
- Place a 9-inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray.
- Combine cornstarch, juice, dash of salt, and cherries in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over cherries. Place skillet on a jelly-roll pan. Bake at 400° for 35 minutes or until filling is thick and bubbly and topping is browned. Remove from oven; let stand 20 minutes. Serve warm.
Nutrition Facts:
Calories 298 calories, Carbohydrate 54.5 g, Cholesterol 21 mg, Fat 8.9 g, Fiber 3.4 g, Protein 3.5 g, Saturated Fat 5.1 g, Sodium 110 mg